Assistant General Manager - Fort Point

Trillium•Boston, MA

7h•Onsite

About The Position

Trillium is seeking an Assistant General Manager with ambition, vision and entrepreneurial drive to oversee every aspect of restaurant and retail operations. This is an amazing opportunity to join a rapidly expanding, family-run business and bring your expertise into the world of Hospitality! The Assistant General Manager is responsible for assisting the General Manager in directing the overall Front of House operations. Responsibilities include hospitality, staff management, financial performance and physical restaurant upkeep and maintenance. Directly and indirectly responsible for all aspects of the service and beverage programs, ensuring that they are executed at the required standards. Above all must actively embody, inspire and teach the culture to all employees.

Requirements

Bachelor’s Degree or equivalent combination of education and experience.
Minimum of 5 years of experience as Assistant General Manager and/or Bar Manager in full service, upscale casual dining.
Knowledgeable of current local and Boston beer market, including the understanding of the latest beer developments
Knowledgeable of current local and Boston spirits market, including the understanding of the latest cocktail developments
Strong service experience with understanding for bar and restaurant experiences
Have a full knowledge and understanding of Trillium’s history, culture and current beer offerings
Proven track record for maintaining high standards in restaurant cleanliness, sanitation, beverage quality, and guest satisfaction.
Awareness of local, state and federal health & sanitation laws.
Demonstrates a sincere desire to mentor and develop others.
Function at all times with the highest degree of honesty and integrity.

Responsibilities

Fosters an environment of excellent guest experience that exceeds expectations
Ensure that all beverages and products are consistently prepared and served; develop and implement standardized recipes, portioning, cost and serving standards.
Maintains knowledge of industry standards and emerging trends within the beverage industry; establishes personal networks and benchmark best-in-class practices.
Responsible for the oversight of the cleanliness and maintenance of the entire facility. Coordinate with the Director of Facilities & General Manager on any bar or equipment preventative maintenance and repair.
Assist in driving achievement of company objectives in sales & service through the development and execution of a yearly restaurant business plan.
Evaluate the market and identify areas of opportunity and refinement; explore opportunities to add value to beverage programs.
Meet restaurant financial objectives by working within annual operating and expense budgets for beverages. Analyze variances and initiate corrective actions.
Control day-to-day bar operations by reviewing relevant reporting and ensuring cash control/security procedures are in place and are being followed.
Approve beverage purchases and inventory control by developing and documenting internal standards.
Work closely with Operations and Marketing teams on traffic driving initiatives, advertising opportunities and community relations programs; analyze the results and track demand/changes.
Responsible for all beverage financial (invoices, reporting) completed accurately, on time and in accordance with Company policies and procedures.
Assist in interviewing, hiring and training FOH teammates alongside General Manager; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Responsible for the success of all FOH teammates. Ensuring and identifying that bartenders are properly executing on cocktail recipes, process, methods, and preparation. Ensuring and identifying that all FOH teammates are executing their designated responsibilities & steps of service.
Seasonal menu development with proper cadence, sequence and timing of menu changes alongside General Manager.
Able to identify issues and direct corrective actions with beverage menu development, selection or pricing of food and beverage.
Help build a culture of teamwork and acts as a harmonizing influence through relationships of trust and loyalty. Ensures proper communication, sharing of ideas, cooperation, consensus building and problem solving any issue within the restaurant.
Anticipating and ensuring that the bar is adequately prepared to meet guest needs.
Collaborate with the General Manager, HR and Director of Food & Beverage on continuous employee training. Focus on creating a positive, productive working environment.