Assistant General Manager

Alicart Restaurant Group•New York, NY

About The Position

The Assistant General Manager will be results driven and must have an outgoing personality who demands a welcoming presence throughout the entire restaurant. As the AGM, you will oversee the Front of the House Managers in collaboration with the General Manager and are focused on the development of the entire team. This role is focused on ensuring memorable guest experiences and making sure our Steps of Service are executed seamlessly. Responsible for managing all aspects of the restaurant, including sales and revenue, excellent service, profitability, banquet sales, marketing, community relations, managing staff and restaurant operations that are also compliant with local, state and federal law.

Requirements

With a minimum 2-4 years Restaurant Manager experience, preferably in a high volume casual or fine dining restaurant.
With a hands-on management style, excellent communication skills and conflict resolution experience
With strong computer skills and knowledge of Aloha, Open Table, Excel, Word, and timekeeping software.
Who have great judgment with the ability to make timely and sound decisions.
Who display a passion for service and exceeds our guests' needs.
Who are reliable, dependable and guest and employee focused.
With open flexibility to work various shifts.

Responsibilities

Leading the team of managers and all hourly departments to create the best possible guest experience and exceed our goals.
Setting the standards for hospitality, menu & beverage knowledge, service execution and communication, including setting weekly management schedule and assigning areas of responsibilities to Restaurant Managers.
Responsible for all front-of-the-house (FOH) functions, opening, mid- or closing shift, including guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food & beverage quality, bar, safety and pace.
Ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise.
Under the direction of the General Manager, accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, communicating job expectations; monitoring, appraising, and reviewing job contributions; and enforcing policies and procedures.
Reviewing applications, interviewing, and hiring hourly employees.
Assisting the General Manager with weekly and monthly P&L.
Working with the kitchen and management team members on flow of service front desk to kitchen; working with staff to ensure excellent guest service.
Accurately practice, execute and enforce all Company initiatives and policies with improvement to quality, service and operations and ensure employee compliance.
Executes service and supports the team at every level.