Job Listings

With more than 1400 businesses located in Downtown Santa Barbara, there are many opportunities to work here. See employment opportunities listed below.

Augie's of Santa Barbara / AGM

Augie’s Assistant General Manager

Department: FOH
Reports to: GM
Direct reports: Bartenders, Servers, Bar backs, Food Runners

Opening Statement
The GM and AGM are truly partners in leading and managing the Augie’s, and have the overall task of ensuring that Augie’s commitment to the highest quality standards is maintained. The day-to-day complexity, scope and size of the operations mandate that primary areas of responsibility are defined and shared by these two positions. While there are clear areas of responsibility and reporting defined in the job descriptions, the nature of the process and scope of operations results in overlap and therefore the necessity to assist each other for the best result. A high level association between these two individuals based upon trust, open communication and respect for agreed upon protocol will result in an efficient and effective organization where direct reports share the team goal of achieving success and allowing for continuous improvement.
Job summary
The AGM lives and breathes Augie’s Mission & Vision. The AGM assists the General Manager in overseeing and coordinating the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Responsibilities
Ensuring all aspects of daily operations conform with company policies and standards
Develop and foster a work environment where all employees are free of harassment of any kind
Act as community ambassador, creating goodwill toward brand
Perform and/or oversee regular inventory procedures, order taking, and food waste control
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
Ensure that all food and beverage products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
Supervise and participate in kitchen and dining area cleaning
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Compile and balance cash receipts at the end of day/shift
Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program
Ensure all products are received in correct unit count and condition
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
Resolve any guest complaints
Actively contribute to marketing and promotional campaigns

Qualifications:
Three years leadership experience in a high-quality, scratch, volume-oriented environment, preferably Mexican/Latin food based.
Passionate about hospitality
Ability to handle multiple tasks and work well in an environment with time constraints.
Ability to troubleshoot effectively.
Detail-oriented with good organizational skills, performing work accurately and efficiently.
Demonstrated excellent communication skills, both oral and written.
Ability to develop, implement and maintain systems for all FOH staff.
Ability to effectively train and develop staff and build team morale.
Ability to hold others accountable for following company standards and procedures.
Ability to innovate and implement new ideas.
Demonstrated effective leadership skills including delegation skills.
Ability to meet budgets including labor, food and applicable direct operating costs.
Must have California Manager Food Handler’s certificate.
Ability to work a flexible schedule in order to accommodate business levels.


Essential job functions:
Human resources:
Work in tandem with the GM to hire, coach, counsel and conduct performance evaluations of FOH staff.
Develop, train and mentor direct reports. Act as a resource to them as well as other FOH personnel.
Work with the opening GM, opening EC, and CDC to develop and train their direct reports.
Recommend or conduct disciplinary action, including termination, of the FOH team when necessary according to company standards.
Work with the GM to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
Follow all Federal, State, and Local laws, and ensure that all Augie’s staff members do as well.

Financial/labor costs:
Accountable for helping to meet budgets for food, beverage, labor and direct operating expenses as they pertain to the restaurant operations.
Working with the GM, create weekly FOH labor schedules for all FOH staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
Work with opening GM to forecast seasonal staffing levels, hiring and attainment/retention of staff.
Administrative:
Keep beverage recipes and menu up to date in Xtra-Chef & Toast POS.
Take weekly beverage inventory using Xtra-Chef.
Fulfill all administrative responsibilities of GM as assigned
Generate FOH labor schedule that is consistent with forecasted sales and labor budget.
Meetings:
Conduct meetings with BOH & FOH staff as needed. Daily FOH pre-shift meetings are expected.
Meet weekly with GM & CDC.
Work with the CDC & GM review new seasonal menus, new presentation and new production methodologies.
Conduct monthly meetings with the GM, CDC, Sous chef, lead captains, for continuous improvement and operations review.
General responsibilities:
Perform all reasonable requests from the GM & ownership team.
Attend and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures.
Follow the sign-in and sign-out procedure for keys.
Know and follow all company emergency and safety procedures.

Standards:
Always practice company culture.
Protect assets of the property.
Maintain professional appearance and behavior when in contact with guests and associates.
Follow policies and procedures in training manuals and associate handbook.
Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability
Have a current valid CA Manager’s ServeSafe card & sexual harrassment preventation training.

This job description is an outline of job requirements and may not include all job functions that may be required. This job description is subject to change without notice.


How To Apply
david@augiessb.com

Augie's of Santa Barbara / Chef de Cuisine

Augie’s Chef de Cuisine

Department: BOH
Reports to: GM
Direct reports: Sous chef; line cooks; prep cooks; stewards; expeditors

Opening Statement
The chef de cuisine and GM are truly partners in leading and managing the culinary organization. As senior executive, the CDC has the overall task of ensuring that the company commitment to the highest quality standards is maintained. The day-to-day complexity, scope and size of the culinary and back-of-house operations mandate that primary areas of responsibility are defined and shared by these two positions. While there are clear areas of responsibility and reporting defined in the job descriptions, the nature of the process and scope of operations results in overlap and therefore the necessity to assist each other for the best result. A high level association between these two individuals based upon trust, open communication and respect for agreed upon protocol will result in an efficient and effective organization where direct reports share the team goal of achieving success and allowing for continuous improvement.

Job summary:
Planning & implementing the Augie’s menu.
Standardizing recipes, portion sizes, production, plating.
Preparing purchase specifications for all foundation ingredients.
Scheduling the production process accordingly, based upon sales forecasting.
Purchasing kitchen equipment and tools, in conjunction with approval from GM.
Identifying staff requirements and employing enough staff.
Assigning the right job for the right person to achieve the desired results.
Controlling food, labor, and overhead costs.
Maintaining the required gross profit percentage (kitchen profit) level.
Verifying stocks and preventing wastage. Conducting weekly inventory. Creating and maintaining all recipes in Xtra-Chef.
Ensuring proper storage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.
Working with the GM, prepare a BOH operating budget and work within the budget.
Supervising & contributing to the production process in all the kitchen.
Ensuring consistency in quality and portion size in all dishes.
Ensuring kitchen, personal, and food hygiene.
Identifying training needs for staff and arranging the training.
Maintaining discipline amongst the staff.
Must be capable of fulfilling all areas of opening executive chef’s responsibilities in his/her absence.
Must work closely with GM to promote Augie’s culture, mission and philosophy.


Qualifications:
Three years senior level experience in a high-quality, scratch, volume-oriented environment, preferably Mexican/Latin food based.
Culinary School graduate or related training.
Passionate culinarian with great palette and sense of presentation.
Ability to handle multiple tasks and work well in an environment with time constraints.
Ability to troubleshoot effectively.
Detail-oriented with good organizational skills, performing work accurately and efficiently.
Demonstrated excellent communication skills, both oral and written.
Ability to develop, implement and maintain systems for all BOH staff.
Ability to effectively train and develop staff and build team morale.
Ability to hold others accountable for following company standards and procedures.
Ability to innovate and implement new ideas.
Demonstrated effective leadership skills including delegation skills.
Ability to meet budgets including labor, food and applicable direct operating costs.
Must have California Manager Food Handler’s certificate.
Ability to work a flexible schedule in order to accommodate business levels.

Essential job functions:
Human resources:
Work in tandem with the GM & Sous Chef to hire, coach, counsel and conduct performance evaluations of BOH staff.
Develop, train and mentor direct reports. Act as a resource to them as well as other back-of-house (BOH) personnel.
Work with the GM & Sous Chef to develop and train all direct reports.
Recommend or conduct disciplinary action, including termination, of the culinary team when necessary according to company standards.
Work with the GM & Sous Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
Attend and participate in culinary job/career fairs when appropriate.
Follow all Federal, State, and Local laws, and ensure that all BOH team members do as well.

Financial/labor costs:
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
Working with the GM, create weekly kitchen labor schedules for all BOH staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
Work with the GM to forecast seasonal staffing levels, hiring and attainment/retention of staff.

Culinary:
Work with the GM & Sous Chef to continually monitor operation & execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at the highest level.
Conduct hands-on teaching and training with all staff, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
Work with the opening executive chef and GM to develop production methodologies to increase efficiency, productivity, quality and/or consistency in all BOH operations..
Develop, implement and maintain sanitation practices and protocol.
Review menu each week with the GM, & sous chef to discuss all details of menu, presentation, staff assignments and logistics.
Work with the GM on on-going and seasonal menu development for our standard menus, internal menu tastings and photo shoots.
Work with the GM on culinary educational training programs for self and BOH staff.
Work with the GM on special menu requests, creating menus, thinking through logistics, cost and labor.
Working with the GM, lead & execute internal & external client tastings, track photos and tasting notes.

Administrative:
Keep recipes and menu up to date in Xtra-Chef & Toast POS.
Take weekly inventory using Xtra-Chef.
Fulfill all administrative responsibilities of executive chef as needed.
Generate BOH labor schedule that is consistent with forecasted sales and labor budget.

Meetings:
Conduct meetings with BOH & FOH staff as needed. Daily FOH pre-shift meetings are expected.
Meet weekly with GM.
Work with the GM to review new seasonal menus, new presentation and new production methodologies.
Conduct monthly meetings with the Sous Chef, GM, AGM, lead captains, for continuous improvement and operations review.

General responsibilities:
Perform all reasonable requests from the GM & ownership team.
Attend and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures.
Follow the sign-in and sign-out procedure for keys.
Know and follow all company emergency and safety procedures.

Standards:
Always practice company culture.
Protect assets of the property.
Maintain professional appearance and behavior when in contact with guests and associates.
Follow policies and procedures in training manuals and associate handbook.
Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
Have a current valid CA Manager’s ServeSafe card & sexual harrassment preventation training.

This job description is an outline of job requirements and may not include all job functions that may be required. This job description is subject to change without notice.


How To Apply
david@augiessb.com

Downtown Ambassador I

Santa Barbara Public Works Department
Downtown Ambassador I
Hourly Position/20 hrs/wk

Salary $18.45 Hourly

Part-time, hourly City staff position with primary duties to offer hospitality and information, to observe and report activities, behavior, and the condition of the infrastructure on State Street. Position works directly with the Downtown Parking Program, a work group within the Public Works Department reporting to the Parking Supervisors and Parking Coordinators; working with businesses, residents, visitors and other City staff in the State Street corridor; act as the initial contact for local businesses and community members to observe and report on problems of illegal behavior, illegal lodging or abandoned property; identify, address, and report unacceptable behavior and chronic nuisance related issues through a highly visible uniformed presence; observe and report on illegal behavior of suspected violations of municipal and other code violations; identify individuals who are in most need of assistance and provide referrals to appropriate resources; work closely with the Public Works and Police Departments, other municipal and non-profit social service organizations, citizens and the business community in identifying problems; attend community/business meetings as directed; work with other City departments to refer complaints that can be mitigated through other methods; observe and report on individuals whose actions endanger person or property; maintain accurate records, write reports; and performs related duties as required. The ability to speak Spanish is desirable. Ideal candidate will possess excellent customer service skills, excellent verbal and written communication skills, knowledge of local social issues such as drug/alcohol dependency, mental health programs available to assist those in need of obtaining services; basic grammar skills to complete report forms; safe work practices and knowing who to refer. Candidate must possess the ability to communicate clearly and concisely, both orally and in writing; operate a two-way radio; maintain records and prepare concise reports; and utilize computer to prepare reports; deal effectively, tactfully and compassionately with the public and use skill to interact with diverse groups of people; identify those individuals who are in need of assistance and recognize potential illegal behavior, illegal lodging or abandoned property, illegal skateboarding and bicycling; observe possible safety hazards and report to the Supervisor; interpret and explain city policies and procedures; work well under pressure; work independently; use good objective judgment and common sense; represent the city favorably; and establish and maintain effective working relationships with those contacted in the course of work.


How To Apply
https://www.governmentjobs.com/careers/santabarbara/transferjobs

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