Assistant General Manager

Compass Group•New York, NY

28d•$90,000 - $100,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryPoint 7 delivers a dining experience rooted in its coastal-inspired vision, where thoughtful precision, creative expression, and warm hospitality come together. As the Assistant General Manager, you will help lead operations for a destination venue featuring a complex and highly curated beverage program, including a 1,300‑label wine list, a high‑value wine cellar, and a premium bar and cocktail program crafted to match Point 7’s culinary vision. This role blends RA’s operational rigor with Point 7’s elevated guest experience. You will support daily operations, guide a skilled front‑of‑house and beverage team, and ensure the beverage program remains thoughtful, well‑executed, and financially sound. You’ll work closely with the General Manager to align with client expectations while supporting a workplace where people learn, grow, and deliver exceptional service.

Requirements

Experience managing beverage programs in upscale or fine dining environments.
Hands‑on background with wine lists, wine cellars, and curated cocktail programs.
Comfort leading teams, training staff, and fostering a collaborative and supportive culture.
Strong organizational skills and the ability to manage shifting priorities.
Experience overseeing beverage inventory, ordering, and cost controls.
Clear communication skills and a partnership‑focused leadership style.
Bachelor’s degree or equivalent experience.
Experience in multi-outlet or high-volume hospitality settings.
Familiarity with Microsoft Office tools (Word, Excel, PowerPoint).
Certification such as ServSafe, WSET, Court of Master Sommeliers, or equivalent beverage training.

Responsibilities

Oversee the full beverage program, including wine list management, cellar organization, cocktail and bar execution.
Manage purchasing, ordering, receiving, vendor relationships, and cost controls across a robust program, including a high-value wine inventory.
Maintain accuracy across inventory processes and uphold RA standards for financial stewardship.
Ensure correct storage, handling, and rotation of all beverages, following HACCP and RA food safety protocols.
Support, coach, and train sommeliers, bartenders, servers, and front‑of‑house staff on beverage knowledge and service standards.
Deliver inclusive, ongoing training covering wine education, spirits, beverage pairings, and cocktail program execution.
Promote a culture of learning, collaboration, and professional growth.
Lead service on the floor with a warm, present, and composed approach.
Guide staff during service, resolve guest concerns, and uphold Point 7’s elevated hospitality standards.
Support consistency in RA service expectations, guest communication, and operational flow.
Partner with the General Manager to support budgeting, forecasting, and financial goals.
Help manage beverage and food cost targets while prioritizing quality and consistency.
Participate in menu development and programming in collaboration with culinary and beverage partners.
Ensure compliance with health, sanitation, and safety regulations.
Participate in hiring, onboarding, scheduling, coaching, and performance discussions for the FOH team.
Maintain strong relationships with clients, vendors, culinary teams, and RA support partners.
Support a welcoming, inclusive working environment where team members feel supported and valued.