Assistant General Manager-Washington, DC

Barcelona Wine Bar•Washington, DC

2d•$72,000 - $76,000

About The Position

The Assistant General Manager manages the restaurant’s daily operations, including employee selection, development, and performance management. The role oversees inventory and ordering of food and supplies, works to optimize profits, and supports guest satisfaction. The Assistant Manager reports to the General Manager. The position oversees restaurant operations and shifts, makes decisions affecting the guest experience, and helps maintain service, product quality, cleanliness, safety, and cost standards. The Assistant General Manager also leads and develops a large team, responds to guest concerns, and contributes ideas and systems to support the growth of an expanding restaurant concept.

Requirements

2–3 years of practical restaurant experience preferred.
Ability to respond quickly to guest needs with a strong sense of urgency.
Self-discipline, proactivity, leadership ability, and an outgoing disposition.
Ability to handle interruptions and distractions while maintaining attention to detail.
Exceptional organizational and time-management skills.
Effective communication one-on-one and in front of large groups.
Computer knowledge, including MS Word and Excel.
Ability to stand for prolonged periods; bend, stoop, and twist; lift products and supplies weighing up to 45 pounds; and perform repetitive hand and wrist motions.
Ability to work with hot, cold, and hazardous equipment and operate phones, computers, copiers, and other office equipment.

Nice To Haves

A BA/BS degree in hotel or restaurant management is desirable.

Responsibilities

Provide humble, passionate hospitality and a high-quality guest experience.
Oversee and manage all areas of the restaurant, making final decisions on matters affecting the guest experience.
Manage shifts, including daily decision-making, scheduling, and planning while maintaining standards for product quality and cleanliness.
Coordinate a wide range of activities under pressure and recommend solutions to problems.
Follow company standards and service levels to increase sales and control food, beverage, supply, utility, and labor costs.
Maintain the restaurant’s image, including cleanliness, uniforms, appearance, and atmosphere.
Maintain a safe environment for employees and guests to reduce the risk of injury and accidents; complete accident reports promptly when an injury occurs.
Run high-volume stores successfully.
Help create systems, structure, and tools to support business growth; bring ideas and a point of view to the role.
Teach, coach, and develop a large team.
Interview hourly employees and direct their hiring, supervision, development, and termination.
Ensure positive guest service throughout the restaurant.
Respond to complaints and take appropriate action to turn dissatisfied guests into returning guests.
Share enthusiasm for great food and drinks.