Assistant General Manager - Bar Sprezzatura

Makeready LLC•Portland, OR

12h•Onsite

About The Position

As the Assistant General Manager at Bar Sprezzatura, you will provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance.

Requirements

4 years’ experience in a fine dining high volume restaurant, with at least 1 years in a leadership role
Basic knowledge of Italian Cuisine
Knowledge of safety and hygiene protocols
Working knowledge of HR practices and labor laws
Ability to frequently lift up to 40 pounds
Have the stamina to work in excess of 40 hours per week
Exceptional communication and organizational skills
Gracious spirit of hospitality
Intellectual curiosity and emotional maturity
Ability to work clean, organized, and lead a team
Advanced knowledge of Food and Wine.
Knowledge of financial reporting and ability to analyze data
Have a strong eye towards development both personal and for your team
Detail-oriented Hospitality leader
Hands-on mentor in the dining room
Ability to adapt quickly to changes
Expertise in service
Expertise in guest recovery
Expertise in inventory management
Impeccable eye for detail
High level of professionalism
Ability to execute the standards of a 2-star Michelin establishment

Nice To Haves

Level 1 Somm certification
Hospitality degree preferred

Responsibilities

Provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams.
Collaborate with internal and external partners to accomplish administrative tasks related to the organization and business operation of the restaurant.
Contribute to planning, organization, and training to achieve restaurant objectives in sales, costs, employee retention, communication, guest service, food quality, and compliance.
Assist in leading all front of house operations.
Provide insight and guidance to every member of the team.
Work closely with the general manager and corporate operations teams to further the success of the restaurant.
Mentor staff in all areas of food and service education.
Develop staff in all areas of food and service education.
Teach and mentor both staff and interns.