Who We Are

At the heart of our endeavor lies a commitment to honesty and integrity, reflected not only in the sourcing of our ingredients but also in the warm, genuine service provided by our team. We are dedicated to creating memorable dining experiences that celebrate the essence of India’s food culture. We unite people through the celebration of a remarkable cuisine, fostering genuine human connections over a shared love for soulful food, wine and spirits.

Management Team

While each manager role carries slightly different responsibilities and brings varying levels of experience, we ask that all management share our core values and work collaboratively to build a service team firmly rooted in them.

We seek colleagues and leaders who embody:

Respect: regard for feelings, rights, traditions & efforts of others

Right Intentions: a mental commitment to act with good will and compassion

Integrity: being honest; having a strong set of moral and ethical principles that are consistently followed

Inclusivity: equal access to opportunities and resources

Professionalism: conducting oneself with responsibility, integrity, accountability, and excellence

Authenticity: being genuine, real

Empathy: understanding, being aware of and sensitive to, and vicariously experiencing the feelings, thoughts, and experience of another

We seek colleagues and leaders who act based on:

Critical Thinking: the process of analyzing and evaluating information to make a judgment

Congruent Communication: consistency between actions and words

Unwavering Standards: uncompromising quality, consistency and authenticity

Curiosity: a strong desire to know and learn

Job Title: Assistant General Manager

Department: Front of House Management

Position Status: Regular Full-Time

Classification: Exempt

Reports To: General Manager

JOB SUMMARY The primary role of the AGM is to collaborate with the GM and FOH Management Team to build and lead a cohesive, equitable, efficient service team and to create and train on operational processes whose results create an exceptional guest experience and cost/revenue efficiencies for the company. The main AGM focus will be the management of nightly service, guest interaction and staff training with additional responsibility for admin, wine menu maintenance and ordering. This job description reflects the general level and nature of the job. It is not intended to be all inclusive.

Primary Duties/Responsibilities

• Establishing a positive, inclusive, respectful tone and culture with all staff and management
• Maintain consistent, open communication with Copra Management Team, Chef Owner and COO through regular check-ins to establish ongoing goals in alignment with company vision and values
• Manage dinner service
  
  

○ Lead the service team with a positive attitude, effective communication, clear instruction and education of food and beverage and steps of service

○ Manage the flow of service through calibration of reservations and walk in guests with kitchen and service capacity

○ Manage customer service by getting to know our guests and their preferences, troubleshoot errors or guest complaints

• Look to continually improve systems for optimal flow of service
• Assist with interviewing, hiring and training of service staff
• Assist in managing daily schedule changes for FOH hourly employees, correct time punches daily, log time audits, PTO, and sick pay for biweekly payroll
• Manage Toast for menu changes and payment processing
• Oversee reservation system for optimal seating, service flow and collection of guest profile notes
• Conduct ongoing training of service staff with an eye towards their career path
• Enforce and comply with all labor laws regarding required breaks, time edits, disciplinary action, harassment prevention, food handling and alcohol service certificates
• Keep facility clean and organized
• Manage phones and voicemails
• Respond to daily internal emails, communicate with Copra management about the daily shift notes and operating supply needs
• Meet and exceed financial and team building goals
  
  

Secondary Duties/Responsibilities

• Filling out Worker Comp reports when an employee is injured at work
• Attending weekly manager meetings to share opportunities and solutions
  
  

Knowledge/Skills/Abilities - Required

• Proficient interpersonal relations and communicative skills
• Genuine sense of hospitality, provides exemplary customer service
• Ability to read and write in English
• Ability to use critical thinking and maintain an even temperament under pressure
• Good time management and ability to multitask
• Must be authorized to work in the United States
• Current Food Handler and Unlawful Harassment training certificates
  
  

Knowledge/Skills/Abilities - Preferred

• Comfortable reading reports and completing inventory
• Basic computer/typing skills
• Ability to communicate in both English and Spanish
  
  

PHYSICAL REQUIREMENTS The physical requirements listed are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Stand stationary in restaurant throughout the shift for periods of time (up to 8-10 hours per day, 5 days per week)
• Continuous physical activity including walking, standing, twisting, sitting, bending, lifting, reaching, kneeling, stooping, crawling, wiping, climbing, pushing and pulling items weighing 50 pounds for distances of up to 20 ft. and up and down stairs.
• Stand and move throughout the restaurant and kitchen.
• Add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Interpret and follow a variety of instructions and procedures furnished in - written, oral, diagram, or schedule form.
• Work under pressure with changing, ambiguous priorities.
• Auditory and visual skills - Specific vision abilities required by this job include close vision, distance, color and peripheral vision, depth perception and ability to adjust focus.
• Ability to work additional hours or shifts occasionally at the last minute.
• Ability to perform moderately strenuous physical
• Be able to adeptly use restaurant equipment.
• Understand and respond to staff requests in a loud environment.
  
  

EXPECTED HOURS OF WORK: You will be scheduled to work between the hours of 11:00 am and 12:00 am, 5 days per week, for an estimated 50-55 hours per week. Exact days and hours may vary based on business needs. Employee signature constitutes the employee's

More detail about Copra part of Restaurants by Chef Srijith Gopinathan, please visit https://culinaryagents.com/entities/505899-Copra