Assistant General Manager

Hog Island Oyster Company Inc•Napa, CA

20d•Onsite

About The Position

Hog Island Oyster Co. is looking for an enthusiastic Assistant General Manager (AGM) to join our team. If you’re looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a Benefit Corporation, using business as a force for good. Live to shuck, shuck to live! At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, Larkspur and Napa.

Requirements

2-3 years of assistant restaurant general manager experience
Ability to consistently meet daily, weekly and monthly deadlines
Basic math skills and knowledge of daily restaurant financial practices
Experience with a variety of software programs and online tools is preferred including: Microsoft Office, especially Word and Excel; Google Drive, Google Docs and Google Sheets; Adobe CS, specifically inDesign or another similar desktop publishing software application; Ctuit or other similar Restaurant management software; TOAST or other FOH POS software system.
Ability to stay abreast of modern technological advances such as new restaurant software and POS systems.
Ability to effectively communicate in both verbal and written formats
Ability to build and maintain relationships both internally and externally
Familiarity with restaurant costing, including food/beverage costing and labor costing
Juggle multiple tasks and adjust to changing schedules and priorities in a fast-paced environment
Must be at least 18 years of age

Nice To Haves

Experience with a variety of software programs and online tools is preferred including: Microsoft Office, especially Word and Excel; Google Drive, Google Docs and Google Sheets; Adobe CS, specifically inDesign or another similar desktop publishing software application; Ctuit or other similar Restaurant management software; TOAST or other FOH POS software system.

Responsibilities

Responsible for supporting the General Manager in all aspects of the day to day operations of the restaurant including but not limited to, onboarding/offboarding, staff development & training, staff supervision, operational SOP’s, payroll, banking, scheduling, R&M tasks, event management, P&L analysis, and all other duties that provide a healthy and functioning restaurant.
Is acting General Manager when the General Manager is not present.
Foster a culture throughout the restaurant that follows our Guiding Principles of Business the right way, Great food, Exceptional service, Authentic relationships, and having FUN doing it.
Strong balance of leadership and managerial skills. Able to guide and develop staff while setting clear expectations and holding them accountable.
Ensure positive guest service in all areas.
Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests;
Communicate directly with the General Manager regarding staffing levels, scheduling, creating and implementing operational systems for all staff;
Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews;
Monitor and track staff attendance and punctuality;
Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness;
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs;
Stays up to date of the most recent State and Federal laws regarding labors ie meal breaks, rest breaks, Overtime, Double time, reporting time, etc.
Responsible for the daily set up and operation of the POS System;
Ability to understand the inventory needs of the Oyster Bar;
Provide oversight and communicate any needs for the pars of bread, shellfish, linen, merchandise, sundries and food items;
Proactively manage the floor by checking in with tables, help to run food and even jump in and shuck a few oysters if necessary;
Meet or exceed established deadlines;
Communicate clearly with managers, kitchen and dining room personnel, and guests.
May serve as the location lead for designated operational focus areas including oyster excellence, beverage programming, training, safety, inventory, or other business initiatives.