ASST GENERAL MANAGER

Compass Group•Stamford, CT

1d•$80,000 - $90,000

About The Position

The Assistant General Manager works with the General Manager to maintain the account within the approved budget while meeting client expectations. The role oversees safety, sanitation, and maintenance programs and builds strong relationships with employees, guests, clients, and other departments. The Assistant General Manager supports the professional growth and development of the team, fosters interdepartmental relationships, and integrates dining services with the facility’s operating plan.

Requirements

Five to seven years of upscale food service experience, including one year of multi-unit management experience.
Strong catering experience.
Excellent leadership and organizational skills, flexibility and adaptability to constant changes, and attention to detail.
Supervisory, scheduling, training, and coaching skills.
Effective problem-solving and conflict-management skills.
Ability to multitask, remain on task, and concentrate amid constant interruptions.
Knowledge of HACCP controls and proper food storage and use.
Excellent written and verbal communication skills.
Exceptional business etiquette and client-relations skills.
Ability to manage time effectively and prioritize tasks to meet deadlines.
Excellent knowledge of Microsoft Office, including Word, Excel, and PowerPoint.

Nice To Haves

Bachelor’s degree, or equivalent professional experience.
ServSafe or Department of Health certification.

Responsibilities

Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
Interview, hire, train, and coach employees and managers.
Participate in employee meetings and training programs.
Maintain food costs while ensuring quality standards.
Manage purchasing and inventory controls.
Apply HACCP controls and ensure proper food storage and use.
Perform related duties and special projects as assigned.
Monitor food purchasing, food costs, preparation, production, and inventory control.
Prepare and monitor budgets, flash reports, financial targets, and forecasts.
Plan menus in consultation with chefs.
Manage cash-handling procedures and reconciliation of multiple cash banks and reports.
Monitor compliance with health and fire regulations relating to food preparation and serving.
Review work procedures and operational problems to identify ways to improve service, performance, and safety.