Assistant General Manager - Blair Hill Restaurant Group

Relais & Châteaux•Greenville, ME

11h

About The Position

The Assistant General Manager partners with the Executive Chef to lead the front-of-house team and guest experience across two restaurants. The role directs and coordinates restaurant front-of-house activities, maintains service standards and procedures, and ensures excellent guest service. It also oversees staffing, training, hiring, operating expenses, beverage controls, point-of-sale functions, guest concerns, cash controls, outlet procedures, and analytical information. The position shares responsibility for the overall direction, coordination, and evaluation of the front-of-house team with the Executive Chef.

Requirements

At least 5 years of restaurant supervisory or management experience.
At least 5 years of serving experience.

Nice To Haves

Knowledge of wine and spirits.

Responsibilities

Maintain current and accurate standard operating procedure manuals, including service standards and payment handling procedures.
Train staff to follow and maintain serving standards.
Provide excellent service to guests.
Prepare and adjust work schedules to ensure adequate staffing on each shift and meet customer service standards.
Organize regularly scheduled training classes and meetings for staff in each area.
Select, interview, orient, and train new hires.
Train staff on compliance responsibilities under state health regulations.
Control front-of-house operating expenses in line with weekly sales projections.
Order weekly liquor and beverage requisitions according to department procedures.
Ensure compliance with beverage controls and company and department policies.
Perform POS system voids, management functions, and programming according to department procedures.
Respond to guest inquiries and complaints professionally and promptly.
Ensure adherence to department and company standard operating procedures.
Audit guest checks and document irregularities and cash-control violations.
Observe and document staff opening, service, and closing procedures using current checklists.
Maintain accurate outlet analytical information throughout the year to support budget planning.
Recognize and praise extraordinary staff service, and reward exceptional teamwork and guest relations.
Direct, coordinate, and evaluate the front-of-house team in partnership with the Executive Chef, including interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.