Assistant General Manager

Hog Island Oyster Company Inc•San Francisco, CA

20d•$80,000 - $85,000•Onsite

About The Position

Hog Island Oyster Co. is looking for an enthusiastic Assistant General Manager (AGM) to join our team. If you’re looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a Benefit Corporation, using business as a force for good. Live to shuck, shuck to live! At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, Larkspur and Napa.

Requirements

Teamwork
2-3 years of restaurant manager experience
Ability to consistently meet daily, weekly and monthly deadlines
A practical understanding of HR legal requirements
Basic math skills and knowledge of daily restaurant financial practices
Proficient in restaurant systems such as Aloha, ScheduleFly, Ctuit, etc.
Ability to effectively communicate in both verbal and written formats
Ability to build and maintain relationships both internally and externally
Juggle multiple tasks and adjust to changing schedules and priorities in a fast paced environment
Must be at least 18 years of age
The physical ability to stand for up to 10 hours per day and lift up to 50 pounds

Responsibilities

Foster a culture throughout the restaurant that follows our Guiding Principles of Business the right way, Great food, Exceptional service, Authentic relationships, and having FUN doing it.
Strong balance of leadership and managerial skills. Able to guide and develop staff while setting clear expectations and holding them accountable. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests;
Assist the General Manager with hiring, training, supervision, development, and when necessary, termination of employees;
Communicate directly with the General Manager regarding staffing levels, scheduling, creating and implementing operational systems for all staff;
Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews;
Monitor and track staff attendance and punctuality;
Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness;
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs;
Responsible for the daily set up and operation of the POS System;
Ability to understand the inventory needs of the Oyster Bar;
Provide oversight and communicate any needs for the pars of bread, shellfish, linen, merchandise, sundries and food items;
Proactively manage the floor by checking in with tables, help to run food and even jump in and shuck a few oysters if necessary;
Meet or exceed established deadlines;
Communicate clearly with managers, kitchen and dining room personnel, and guests.