FOH - Assistant General Manager

SA Hospitality Group•Aspen, CO

2d•$100,000 - $120,000

About The Position

The Assistant General Manager oversees the overall operations of the Sant Ambroeus restaurant when the General Manager is absent. This role requires an established restaurant professional who can lead staff, uphold guest satisfaction, and maintain the integrity of the business. The position oversees dining-room service and flow, staff training and performance, labor and scheduling, product presentation, inventory, financial performance, administrative materials, and guest requests or complaints. The Assistant General Manager works with the management team to uphold the company’s service and hospitality standards, comply with applicable laws and safety procedures, and improve restaurant performance. The role also requires ongoing independent development of knowledge about 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 for workplace safety, and 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.

Nice To Haves

Very basic food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Monitor departmental logistics and adjust processes, with General Manager approval, to achieve expected outcomes.
Help develop new dining-room offerings based on guest demand, feedback, and industry trends.
Train new and existing staff and maintain training materials, including dish descriptions and service manuals.
Be present on the floor during meal periods, assist dining-room staff, and oversee restaurant service and flow.
Communicate guest issues and requests to service staff and the culinary team, and guide staff in resolving them.
Support dining-room staff with tasks and address issues they raise.
Liaise with private dining contract contacts during private dining events.
Personalize guest service by setting an example, building relationships with loyal guests, and checking satisfaction at every table.
Direct daily work activities of scheduled staff, including managers.
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 success, and mentor employees.
Develop a management team that upholds service and hospitality standards, and work with management to cultivate hospitality-minded employees.
Understand, follow, and direct others in current safety procedures.
Monitor the quality of food and beverages and maintain inventories of beverages, china, glassware, and silverware.
Maintain service staff grooming standards.
Organize floor plans, section assignments, manager duties, and side-work follow-up to support productivity and communication.
Maintain the safety and security of employees, guests, and company assets.
Support financial performance 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 federal, state, and local laws, including health and labor requirements.
Ensure menus, wine lists, beer and house cocktail lists, and POS postings are accurate.
Keep departmental literature current, including job descriptions, training manuals, forms, and menu descriptions.
In the General Manager’s absence, respond promptly to guest requests and complaints.
Respond actively and professionally to company and operations emails when possible, outside of guest view and service time.
Participate in and monitor Avero reports on daily restaurant performance.
Attend meetings scheduled by the General Manager, Director of Operations, or ownership.
Continually develop knowledge of food, wine, beer, spirits, and restaurant-industry trends on personal time.