Assistant General Manager

Postino WineCafe•Denver, CO

just now

About The Position

As an Assistant General Manager your goal is to support the General Manager’s vision of excellence that is team-focused and always innovative. This role directs the creation of sincere and genuine connections while maintaining a positive work environment, delegating and managing the daily functions of the assigned restaurant, and meeting and exceeding company financial goals.

Requirements

The position requires 1 year of full-service restaurant Restaurant Manager experience or 3-5 years of a lead or supervisory role in a restaurant. Internal candidates must be in good standing and free of performance issues within a 1-year time-period. Combined work experience and education will be considered in decisions.
Servsafe and Responsible Alcohol Service Certifications are required

Nice To Haves

Bachelor’s or Associate’s degree in Hospitality, Management, or Business preferred.

Responsibilities

Ensure excellence in food quality, portioning, speed, and waste control.
Lead daily Taste Plate coaching and follow-up to uphold menu standards.
Oversee catering and off-premise food execution to brand standards.
Maintain kitchen and walk-in organization, ensuring tools and smallwares support flawless execution.
Maintain food safety and sanitation standards, including health inspections, Steritech audits, and ServSafe certifications.
Coach daily on ordering, pars, prep guides, and chemical/paper product management.
Regularly update prep guides and par levels in alignment with menu changes.
Manage culinary smallwares and equipment inventory and readiness.
Own BOH inventory accuracy, food COGs, AvT, and culinary cost analysis.
Enter, audit, and manage invoices, credits, and proper G/L coding.
Partner with the GM on P&L review, cost communication, and coaching to drive financial goals.
Manage relationships with food and beverage vendors to ensure quality, pricing, and service standards.
Monitor supply needs and ensure consistent, accurate ordering and vendor follow-up.
Lead culinary team scheduling, hiring, and development.
Select, staff, and coach Culinary Trainers (CTs) to elevate team performance and growth.
Report on area of responsibility (AOR) performance in weekly manager meetings.