Assistant General Manager

HUKL Investments•Las Vegas, NV

2d•$50,000 - $60,000•Onsite

About The Position

As a service-focused company, we pride ourselves on the presence and quality of our floor leaders. The Floor Managers are essential to the overall experience of our guests. They are responsible for the operations and training of the staff. Managers oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employment retention, guest service and satisfaction, food quality and sanitation. This role reports to the General Manager.

Requirements

Excellent communication and organization skills.
Ability to interact professionally and diplomatically with a variety of business partners.
Minimum of 2 years' experience in the restaurant/hospitality industry.
Must have a working knowledge of restaurant management and operations.
The ability to work in a fast pace, high energy environment.
Able to effectively communicate in English both verbally and in writing.
Must have a current Food Safety Manager Card, TAM card, and Sheriff Non-Gaming Card.
Ability to work flexible hours.
Strong attention to detail.
Able to deal with people sensitively, tactfully, diplomatically, and professionally.
Always maintain a high level of professionalism.
Strong work ethic and positive team attitude.

Responsibilities

Act with integrity, honesty and knowledge that promote the culture and values.
Manage reservations, VIP guests and wait times while communicating with management team and needed staff.
Floor management of labor needs relating to callouts, On-Call needs and shift cuts to fit business demands.
Using the time keeping system to schedule Front of house staff.
Ordering and inventory of necessary supplies.
Work with Human resources to deliver progressive discipline.
Manage time and attendance system on staff attendance in relation to Attendance Points and policies.
Ensure that all guests feel welcome and are given responsive, professional, and gracious service always.
Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand the philosophies of management. Display consistent attention to detail and follow through, of all policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.
Understand and ensure adherence to all programs, procedures, standards, specifications, guidelines, and training protocols.
Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.
Ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking, and serving standards.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant's accounting policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Complete weekly assignments as designated.
Driving between business related locations.