Assistant General Manager-Minneapolis

Barcelona Wine Bar•Minneapolis, MN

4d•$65,000 - $70,000

About The Position

The Assistant General Manager manages the restaurant’s daily operations, including employee selection, development, and performance management. The role oversees food and supply inventory and ordering, supports profit optimization, and works to ensure guests have a positive dining experience. The Assistant General Manager reports to the General Manager. This position oversees restaurant operations and shifts, maintains company standards for service, product quality, cleanliness, safety, and costs, and helps develop the systems and tools needed to support the concept’s growth. It also involves hiring, coaching, and developing employees; responding to guest complaints; and contributing ideas and leadership to the business.

Requirements

2–3 years of practical restaurant experience preferred.
Ability to respond quickly to guest needs with a strong sense of urgency.
Self-discipline, proactivity, leadership ability, and an outgoing manner.
Ability to manage interruptions and distractions while maintaining attention to detail.
Exceptional organizational and time-management skills.
Effective communication one-on-one and in front of large groups.
Computer knowledge, including MS Word and Excel.
Ability to stand for prolonged periods and bend, stoop, twist, lift products and supplies weighing up to 45 pounds, and perform repetitive hand and wrist motions.
Ability to work with hot, cold, and hazardous equipment.

Nice To Haves

A BA/BS degree in hotel or restaurant management is desirable.

Responsibilities

Deliver humble hospitality and a high-quality guest experience.
Oversee and manage all areas of the restaurant, making final decisions on matters affecting the guest experience.
Manage shifts, including daily decision-making, scheduling, and planning while maintaining standards for product quality and cleanliness.
Coordinate a wide range of activities under pressure and recommend solutions to problems.
Follow company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
Maintain the restaurant’s cleanliness, uniforms, appearance, and atmospheric standards.
Maintain a safe environment for employees and guests to reduce the risk of injury and accidents.
Complete accident reports promptly when a guest or employee is injured.
Run high-volume stores successfully.
Help create systems, structure, and tools to support growth.
Bring ideas and a point of view to support the business’s growth and execution.
Teach, coach, and develop a large team, supporting employees’ success.
Interview hourly employees and oversee their hiring, supervision, development, and termination.
Ensure positive guest service in all areas.
Respond to guest complaints and take appropriate action to encourage dissatisfied guests to return.
Share enthusiasm for the restaurant’s food and drinks.