Assistant General Manager - Steakhouse

LV Search Partners•Ridgefield, WA

About The Position

Position Summary: Responsible for managing the daily operations of the restaurant. Assist Restaurant General Manager in providing direction and leadership to the team ensuring superior guest service is provided. Duties and Responsibilities: Assist General Manager in fielding and responding to guest feedback Assist in hiring, training, coaching, scheduling, and assigning duties to, and supporting restaurant team members. Direct the work of team members, assess performance, provide feedback, and administer discipline. Communicate clearly and effectively with team members and guests. Controls labor through effective scheduling, considering projected and historic sales trends, and promotions in the building. Monitors real time revenue and reacts to reduce labor expenses if sales are below projections. Monitors employee productivity, by job classification, and reacts when necessary to ensure productivity meets or exceeds budgetary expectations. Assist in the implementation of training programs. Direct staff to maintain cleanliness in all areas of restaurant and around perimeter. Document and administer all discounts, voids, comps, and transactions. Communicate with other members of the leadership team daily, or as needed, to review operations. Ensure that all company policies are adhered to and maintained. Ensure that all accounting, financial, and reporting functions are current and accurate, including regular participation in planning and controlling the budget. Enforce departmental policies and procedures to ensure safe and sanitary food practices, as well as team member safety and security, including compliance with all Health Department regulations and company safety and health policies as they relate to BOH and FOH operations. Assist in the development of menus, POS updates, POS maintenance, printing, and facility needs. Assist with managing food and beverage inventories and order items as needed. Maintain organized FOH inventory. Review and maintain accurate timekeeping punches for all staff. Maintain confidentiality of sensitive information. Other duties as assigned.

Requirements

High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
Three (3) years’ supervisory experience in a high-quality, multi-million-dollar restaurant.
Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
Proven and proficient positive leadership skills.
Strong written and verbal communication skills.
Experience with MS Word, Excel, and Outlook.
Two (2) years’ Toast, Micros, or similar POS experience.
Must be able work a business driven, flexible schedule including late nights, weekends, early mornings, holidays, and department “blackout/high volume” days.
Strong wine, beer, cocktail, and food knowledge.
Strong financial accountability skills.
Ability to lift 50 lbs.
Ability to be on your feet for up to 10-hour shifts.
Must acquire Food Workers Card & MAST permit.
Must be willing to work in a smoking environment.
Must be willing to adhere to company health and safety measures.

Responsibilities

Assist General Manager in fielding and responding to guest feedback
Assist in hiring, training, coaching, scheduling, and assigning duties to, and supporting restaurant team members.
Direct the work of team members, assess performance, provide feedback, and administer discipline.
Communicate clearly and effectively with team members and guests.
Controls labor through effective scheduling, considering projected and historic sales trends, and promotions in the building.
Monitors real time revenue and reacts to reduce labor expenses if sales are below projections.
Monitors employee productivity, by job classification, and reacts when necessary to ensure productivity meets or exceeds budgetary expectations.
Assist in the implementation of training programs.
Direct staff to maintain cleanliness in all areas of restaurant and around perimeter.
Document and administer all discounts, voids, comps, and transactions.
Communicate with other members of the leadership team daily, or as needed, to review operations.
Ensure that all company policies are adhered to and maintained.
Ensure that all accounting, financial, and reporting functions are current and accurate, including regular participation in planning and controlling the budget.
Enforce departmental policies and procedures to ensure safe and sanitary food practices, as well as team member safety and security, including compliance with all Health Department regulations and company safety and health policies as they relate to BOH and FOH operations.
Assist in the development of menus, POS updates, POS maintenance, printing, and facility needs.
Assist with managing food and beverage inventories and order items as needed.
Maintain organized FOH inventory.
Review and maintain accurate timekeeping punches for all staff.
Maintain confidentiality of sensitive information.
Other duties as assigned.