FOH - Assistant General Manager

Saho Hospitality Group•Aspen, CO

About The Position

The Assistant General Manager is responsible for leading the overall operations of the Sant Ambroeus restaurant in the General Manager’s absence. The role requires an established restaurant professional who can lead staff, uphold guest satisfaction, and maintain the integrity of the business. The Assistant General Manager oversees dining room service, staff training and performance, labor and scheduling, product presentation, inventories, financial performance, administrative materials, and guest communications. The position works closely with the management team and supports service standards, safety procedures, hospitality, and restaurant profitability. The role also requires ongoing self-development and current knowledge of food, wine, beer, spirits, and restaurant industry trends.

Requirements

Ability to work as part of a team.
Personal cleanliness.
Time-management skills and ability to work under pressure in a high-volume production environment.
Active listening and learning skills.
Reading and speaking comprehension skills.
Ability to communicate and understand directions in English to ensure workplace safety.
Ability to understand, respond to, and engage with coworkers, managers, and guests in English.
Discipline to follow established standards.
Ability to lift up to 25 pounds.
Very basic food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Oversee overall restaurant operations in the General Manager’s absence.
Monitor departmental logistics and adjust operations, with General Manager approval, to achieve expected outcomes.
Help develop new dining offerings based on demand, guest feedback, and current trends.
Manage new-hire and ongoing staff training, including training materials, menu descriptions, and service manual updates.
Be present on the dining room floor during meal periods to support staff and oversee restaurant service and flow.
Communicate guest issues and requests to service staff and the culinary team, and guide them toward resolution.
Support dining room staff and resolve operational issues brought to the Assistant General Manager’s attention.
Personally liaise with private dining contract contacts during private dining events.
Lead personalized guest service, build relationships with loyal guests, and check guest satisfaction by visiting every table.
Direct the daily work of scheduled staff, including management personnel.
Use Ceridian Dayforce to edit time sheets and time cards, review staffing rosters, create schedules, and compare staffing to budgets.
Review staff performance, address shortcomings, recognize successes, and mentor employees by example.
Develop a management team and workforce that uphold service, hospitality, company philosophy, and values.
Understand, follow, and direct others in current safety procedures.
Monitor the quality of food and beverages and maintain control of beverage, china, glassware, and silverware inventories.
Maintain the overall grooming of service staff.
Organize restaurant operations to maximize productivity and communication, including floor plans, section assignments, manager duties, and side-work follow-up.
Maintain the safety and security of employees, guests, and company assets.
Support financial performance and profitability by controlling food and beverage costs, suggesting promotions and revenue ideas, training staff in upselling, building guest loyalty, and monitoring schedules and hours worked.
Enforce applicable federal, state, and local laws, including health and labor laws.
Ensure menus, wine lists, beer and house cocktail lists, and POS postings are accurate.
Keep departmental literature and materials current, including job descriptions, training manuals, forms, and menu descriptions.
In the General Manager’s absence, respond to guest requests and complaints in a timely manner.
Respond to company and operational emails when possible, professionally and outside the view of guests and service periods.
Participate in and monitor Avero reports on restaurant performance.
Attend meetings scheduled by the General Manager, Director of Operations, or ownership.
Maintain and continually develop knowledge of food, wine, beer, spirits, and restaurant industry trends; pursue relevant education, subject to management approval.