Assistant General Manager - NYC

Gjelina Group•New York, NY

2d•$80,000 - $90,000•Onsite

About The Position

We are seeking a dynamic and self-starting Assistant General Manager (AGM) who shares and can demonstrate an understanding of our values. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for fast-paced brasserie. The AGM is responsible for assisting in the leadership of all floor staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution-driven mindset. This is a hands-on position where the majority of your working day will involve on-the-floor teamwork. You will assist in maintaining budget targets with weekly meetings to confirm your team's successes. We want to focus on cultivating an environment that focuses on educated service and respect for all. The Assistant General Manager works closely with General Manager to accomplish all business needs, including but not limited to recruiting, hiring, schedules, payroll, accounting systems and cash control, bar, service manuals and training, food and beverage training, CGS, packaging, linens, overall cleanliness and maintenance for a safe working environment (Department of Health and Workers Comp), etc. Ideal candidates will be well versed in the articulation of what is not tolerated behavior in the form of microaggressions, retaliation and either conscious or unconscious biases. The Assistant General Manager should also offer clear guidance to Team Members on what internal growth can look like in the property or in the Gjelina Group.

Requirements

5+ years of experience.
Must be available to work a flexible schedule, including evenings, weekend shifts, and holidays.
Must be organized, self-motivated, and proactive with a strong attention to detail.
A strong hospitality foundation, the ability to coach, build a team, problem-solve, and leadership skills are required.
Strong kitchen experience required.
Familiar and comfortable with finances, P&L statements, annual budgets, forecasting, COGS, and labor models.
Proficient with computers and POS technology.
Knowledge of all dishes on the menu, including their ingredients and identification.
Knowledge of all beverage items in-house.
Ability to use all relevant items of equipment.
Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures.
Ability to use the restaurant point of sale system and troubleshoot problems.
Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner.
Ability to keep calm when faced with any unusual situations.
Ability to perform the essential functions of the job.
Excel/Google Sheets literacy.
Ability to understand and interpret financial statements.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem-solving abilities, be self-motivated, and organized.
Familiarity with all the equipment in the overseen department, basic troubleshooting, and diagnosis.
Ability to keep calm when faced with any unusual situations.
Ability to perform the essential functions of the job.
Ability to train, teach, coach, and lead.
Must have problem-solving abilities, be self-motivated, and organized.
Ability to work with speed and efficiency.
Demonstrates integrity, trust, ethics, and values.
Ability to work in a fast-paced environment.
Adaptable, team-oriented, dependable, and strong work ethic.
State Approved Mgr. Food Handlers
State Approved Alcohol Awareness Training Program
State Sexual Harassment Training
Must understand how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety.

Nice To Haves

Bi-lingual in English and Spanish, preferred.

Responsibilities

Maintain high standards of appearance and hygiene at all times, including clean hair, clean, short & unpolished nails, no heavy perfumes or colognes.
Assists all Floor operations to ensure safety, quality, accuracy, efficiency, and profitability.
Upholds a passion for service and an in-depth knowledge of all food and beverage menus.
Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service.
Ensure that any new dishes or wines on the menu are discussed at pre-shift.
Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback.
Anticipates and accommodates the needs of your guests.
Establish and maintain relationships with regular guests and encourage new guests to become regulars.
Assists in maintaining the general cleanliness of the entire venue.
Responsible for always maintaining the ambiance in the restaurant (lighting, temperature, music, furniture, and overall presentation)
Assists GM in the process of recruitment, interviews, hiring and training of new employees.
Assists in coaching all Floor employee development by setting clear guidelines and agreements, including regularly scheduled job performance check-ins.
Aids the execution of regular service, catering, and all in-house and off-site events.
Possess knowledge of operational systems, including payroll, inventory, and purchasing.
Understanding of monthly P&L statements, working closely with the GM & Chef de Cuisine to accomplish budgets and goals.
Familiar with the Department of Health's sanitation and safety standards.
Ensures the venue is compliant with all federal, state, and county laws and regulations, along with all Gjelina Group company policies (outlined in the Handbook).
Ensures all mechanical, plumbing, and electrical systems are in good working order and arranges maintenance when needed.
Ensure all restaurant service equipment is stocked and up to par.
Ability to articulate the Group's policy on Prevention & Awareness of Microaggressions & what forms of retaliation can look like.
Display a strong passion for developing the team, along with highlighting opportunities for internal growth.
Assists in supervising /leading restaurant staff (kitchen and floor) to comply with the organization's policies and procedures.
Responsibilities include assisting in training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; motivating staff; and resolving problems.