The Assistant Manager is responsible for keeping our restaurant exceptionally clean and well-run. He or she will assist the Manager in the day-to-day restaurant operations and in managing the staff. The Assistant Manager will help to support the company by creating and maintaining an excellent work environment by providing leadership, direction, and development to subordinate supervisors and team members alike. The Assistant Manager must have experience in business management and people motivation and must be an excellent communicator.
As the Assistant Manager, you will report directly to the Manager.
Essential Job Functions and Responsibilities include, but are not limited to:
Physical Requirements Necessary for the Position:
Assistant Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of thirty-five (35) pounds. Assistant Managers will also drive, view a computer monitor and type/write on a regular basis.
Brand: Dos Coyotes
Address: 1975 Diamond Blvd., B-150 Concord, CA - 94520
Property Description: Dos Coyotes Concord
Property Number: 7
Dos Coyotes is the result of two major inspirations: My love of Santa Fe and my childhood in Los Angeles. I grew up in a quiet corner of West LA, eating some of the best, most authentic Mexican food you can imagine. And as soon as I was old enough, I started making my own. I'd hang out with my friends and cook quesadillas, burritos, carne asada and marinated chicken. At first I was simply trying to recreate the traditional flavors I loved, but then I started experimenting, looking for unique ways to make them my own.
Around the same time, I took my first trip to Santa Fe and immediately fell in love with the people, the climate, the colors, the culture… And the food. I fell in love with the food. I felt a connection to Santa Fe chefs and how they played with the concept of Mexican food, creating the fusions and hybrids with other cultures that came to define "Southwestern cuisine."
By the mid '80s, I'd held a number of interesting jobs (including a gig as a laser light technician for the rock band WAR), but my love of food eventually led me into the restaurant business. I was managing the trendy Café Figaro in Los Angeles when I had the realization that - in a city with thousands and thousands of restaurants, bistros and eateries - there wasn't a single place that combined great, unique food and an engaging atmosphere at a price the average family or college student could afford. A "people's restaurant," as I referred to it. It just didn't exist. So I decided to build it.