Assistant General Manager-West Hartford

Barcelona Wine Bar•West Hartford, CT

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, supports profit optimization, and promotes guest satisfaction. The Assistant Manager reports to the General Manager. The position includes managing restaurant shifts and all areas of operations, maintaining service, product quality, cleanliness, and restaurant standards, and helping create systems and tools to support the concept’s growth. The Assistant General Manager leads and develops a large team, makes operational decisions, handles guest concerns, and helps ensure a safe environment for employees and guests.

Requirements

Practical restaurant experience is preferred; 2–3 years is specified.
Strong attention to guest needs and a sense of urgency to respond quickly.
Willingness to learn and grow with an expanding concept.
Self-discipline, proactivity, leadership ability, and an outgoing manner.
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 and to bend, stoop, 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 hospitality and a high-quality guest experience.
Oversee and manage all areas of the restaurant and make decisions affecting the guest experience.
Manage shifts, including daily decision-making, scheduling, and planning while maintaining standards, product quality, and cleanliness.
Coordinate a wide range of activities and recommend appropriate 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 cleanliness, uniforms, appearance, and atmosphere.
Help maintain a safe environment for employees and guests and reduce the risk of injuries and accidents.
Complete accident reports promptly when a guest or employee is injured.
Run high-volume stores successfully.
Help create systems, structure, and tools to support growth.
Bring ideas and a point of view to support the concept’s growth.
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.
Oversee food and supply inventory and ordering.
Support optimization of profits and guest satisfaction.