Assistant General Manager-Atlanta

Barcelona Wine Bar•Atlanta, GA

4d•$75,000 - $80,000

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, helps optimize profits, and works to ensure guest satisfaction. The Assistant General Manager reports to the General Manager. The position involves overseeing restaurant operations and shifts, maintaining service, product-quality, cleanliness, safety, and appearance standards, and supporting a high-quality guest experience. It also includes leading and developing a large team, responding to guest complaints, and helping build systems and tools to support the restaurant’s growth.

Requirements

Strong attention to guest needs and a sense of urgency to respond quickly.
Self-disciplined, proactive, outgoing, and able to lead.
Able to handle interruptions and distractions while maintaining attention to detail.
Exceptional organizational and time-management skills.
Effective communication skills one-on-one and in front of large groups.
Knowledge of computers, including MS Word and Excel.
Able to stand for prolonged periods and perform bending, stooping, twisting, lifting, and repetitive hand and wrist motions.
Able to lift products and supplies weighing 45 pounds.
Able to work with hot, cold, and hazardous equipment.

Nice To Haves

2–3 years of practical restaurant experience preferred.
BA/BS degree in hotel or restaurant management is desirable.

Responsibilities

Deliver humble, high-quality hospitality and a strong guest experience.
Oversee and manage all areas of the restaurant, making decisions that affect the guest experience.
Manage shifts, including daily decision-making, scheduling, and planning, while upholding standards for product quality and cleanliness.
Coordinate a wide range of activities under pressure and recommend appropriate solutions to problems.
Adhere to company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
Maintain the restaurant’s image, including cleanliness, uniforms, appearance, and atmosphere.
Maintain a safe environment for employees and guests to reduce the risk of injuries 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 the role and contribute an entrepreneurial spirit.
Teach, coach, and develop a large team.
Interview hourly employees and direct their hiring, supervision, development, and termination.
Ensure positive guest service throughout the restaurant.
Respond to complaints and take appropriate action to turn dissatisfied guests into returning guests.
Share enthusiasm for great food and drinks.
Fill in for colleagues or respond to emergencies as needed.
Operate phones, computers, copiers, and other office equipment.