Assistant General Manager

Gin & Luck•Denver, CO

21d•Onsite

About The Position

The Assistant General Manager ensures the day-to-day business operations runs smoothly and assists with training, recruiting, human resources, administrative duties and compliance. The Assistant General Manager reports to the General Manager and Operations Director and is expected to work in tandem with other FOH Management, Leads and Staff.

Requirements

3+ years of proven management experience in a reputable establishment
Highest levels of EQ and discretion
Ability to lead and develop teams
Experience with inventory and FOH/BOH systems
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions
Strong leadership, interpersonal, and communication skills with the ability to motivate and inspire a diverse team
Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment
Outstanding communication skills with the ability to interact effectively with customers and team members
Excellent customer service and problem-solving abilities
Flexibility in working hours, including early mornings, evenings, weekends, and holidays
Patience and adaptability
Self-motivated and a team player
High ethics, hard worker, and a great sense of humor

Nice To Haves

2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2+ years of AGM experience in a high-volume establishment
3-4 years of supervisory experience
Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons
Demonstrate the Core Values of Gin & Luck: Curiosity, A.B.K., Pursuit of Excellence, Contagious Joy, Connection

Responsibilities

Organize, run and supervise smooth and efficient daily operation and efficient daily opening and closing shifts, ensuring an exceptional patron and employee experience
Provide guidance and leadership to hourly and management teams while fostering our Core Values
Assist GM in managing costs and driving sales in support of financial goals
Partner with GM and management team to interview, hire, onboard, train, supervise and develop employees
Provide a strong sense of leadership in all Gin & Luck activities – lead by example
Encourages and builds mutual trust, respect, and cooperation among teammates/staff
Establishes guidelines so employees understand expectations and parameters
Maintain effective communication with ownership, management, leads, and all staff
Maintain a reasonable response time for all communication; at minimum, a confirmation (by email, slack, text or call) same day with a timeline in regard to a full response
Attend weekly L-10 meetings in person or by phone, monthly meeting cadence with FOH Leads, quarterly meeting cadence with all FOH staff
Maintain a reasonable schedule with flexible availability. 5 days on, 1 day on a call, one day off, early mornings, late nights and holidays
Act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events
Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations
Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy
Implement company policies and standard operating procedures (SOP)
Daily monitoring of staff appearance, cleanliness, arrival time, tools etc.
Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company
Assist management team in the creation of daily and weekly cleaning duties as well as open and closing responsibilities for each FOH position
Monitor all FOH positions in opening and closing responsibilities and service standards
Implement and oversee floor staff programming (service and hospitality standards) to ensure all aspects are met and exceeded
Be capable of covering any floor position when needed (for emergency purposes only)
Monitor restaurant and kitchen flow in regard to timeliness during business hours
Assist in the oversight of all daily/nightly operations, all spaces, FOH/BOH/Bar at all times
Oversight of quality control of food, beverage and service offerings
Monitor service standards and implement service-related training
Event oversight and execution when necessary. Includes: communication with Event Coordinator, pre-shift, host communication, set up and breakdown, billing and service execution, ensure client satisfaction
Meet with the admin and leadership team monthly to review P&L’s and ensure all targets are being hit and proactively plan improvements
Participate in marketing initiatives and activations as needed
Perform opening and/or closing manager duties; reports, money, shift reports, closing of all Death & Co. spaces
Oversight of daily labor costs with direction from GM and Executive Chef
Support General Manager (GM) in hiring of all FOH positions led by the 5 Death & Co. core values
Oversight of Floor Managers and Head Bartenders and Leads
Assist in maximizing company profitability with a target margin consistent with annual projections. Establish and monitor financial cost controls
On-boarding and training oversight of all new hires in FOH positions (bartender, server, back server, runner, barista, host); coordinate with Head Bartenders to schedule bar-specific training; coordinate with Lead Barista on café-specific training. Utilize Floor managers for test and quiz writing and grading as necessary
Administer bi-annual check-ins and annual reviews
Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.)
Responsible for nightly pre-shift and education with direction from GM and EC.
Assist in the implementation of purveyor collaborations and programming
Ensure reports are sent each day for all departments – respond to all immediate action items noted in reports
Handle all TOCK reservation system maintenance and operation. Train staff on how to best utilize the TOCK system (hosts and all auxiliary staff)
Back of house Lightspeed POS maintenance
Scheduling of all D&C FOH staffing (including events staff) to be put into R365 no later than Tuesday for the up-and-coming month (4-weeks out)
New Hire Training program oversight (trainees, timelines, tests etc.)
Assist GM to monitor, evaluate, record and respond to customer reviews via email, phone and online apps
Implement disciplinary action with supervision from General Manager when necessary
Monitor flow of guests to tables and bar
Monitor timeliness of food and beverage arrival at table
Monitor service standards
Engage with customers
Assist staff when and where needed, if someone is in the weeds that is where the manager should be or that is where the manager should send help
Constantly read the body language of our guests
Constantly read the body language of our staff
Run food, run drinks, bus tables, water tables, re-water tables, expo drinks, greet guests, take food and drink orders
Communicates performance expectations in accordance with job descriptions for each position
Coaches and counsels employees regarding performance on an on-going basis
Ensures employees are treated fairly and equitably; strives to improve employee retention
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Ensures recognition is taking place across areas of responsibility

Benefits

Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
Wellness resources
401(k)
Bonus based on performance
Dental insurance
Employee discounts
Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees.