Assistant General Manager-Atlanta

Barcelona Wine Bar•Atlanta, GA

3d•$75,000 - $80,000

About The Position

The Assistant General Manager manages the restaurant’s daily operations, including employee selection, development, and performance management. The role oversees food and supply inventory and ordering, helps optimize profits, and supports guest satisfaction throughout the dining experience. The Assistant Manager reports to the General Manager. The position oversees restaurant operations and shifts, including daily decision-making, scheduling, and planning while maintaining standards for product quality and cleanliness. It contributes to restaurant growth by developing systems, structures, and tools, and brings ideas and an entrepreneurial perspective. The role leads, teaches, coaches, and develops a large team, and is responsible for interviewing, hiring, supervising, developing, and terminating hourly employees. The Assistant General Manager works to deliver excellent hospitality and guest service, respond effectively to complaints, maintain the restaurant’s image and a safe environment, and adhere to company standards and service levels to increase sales and control costs. The role may involve variable hours when covering for colleagues or responding to emergencies, prolonged standing and other physical activity, and working with hot, cold, and hazardous equipment. The stated salary range is $75,000–$80,000 per year.

Requirements

2–3 years of practical restaurant experience is 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 without losing focus on details.
Exceptional organizational and time-management skills.
Effective communication one-on-one and in front of large groups.
Knowledge of computers, including MS Word and Excel.
Ability to lift products and supplies weighing up to 45 pounds.
Ability to perform prolonged standing, bending, stooping, twisting, and repetitive hand and wrist motions.
Ability to work with hot, cold, and hazardous equipment.

Nice To Haves

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

Responsibilities

Deliver humble 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 upholding standards for product quality and cleanliness.
Coordinate a wide range of activities under pressure and recommend appropriate solutions to problems.
Adhere to company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
Maintain the restaurant’s image, including cleanliness, proper uniforms, appearance, and atmospheric standards.
Maintain a safe environment for employees and guests to reduce the risk of injury and accidents.
Complete accident reports promptly when a guest or employee is injured.
Run high-volume stores successfully.
Help create systems, structures, and tools to support growth.
Bring ideas and a point of view to the role and contribute to the expanding concept.
Teach, coach, and develop a large team.
Interview hourly employees and direct their hiring, supervision, development, and termination.
Ensure positive guest service in all areas.
Respond to complaints and take appropriate action to turn dissatisfied guests into returning guests.
Share enthusiasm for great food and drinks.
Oversee food and supply inventory and ordering.
Support profit optimization and guest satisfaction during the dining experience.