Assistant General Manager
About The Position
An Assistant General Manager provides leadership and ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.
Requirements
- 3 years of previous and relevant experience in a high-end, high-volume restaurant.
- Must be twenty-one (21) years of age or older.
- Possess a strong familiarity with food service regulations and proper food handling procedures.
- Demonstrate strong operational skills and excellent customer service skills.
- Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems.
- Be a creative thinker who can run the restaurant while generating new sources of revenue.
- Have the ability to remain calm and composed under pressure.
- Excellent communication skills, both written and verbal.
- Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
- At the time of hire, must have a valid Food Handler Card and Alcohol Awareness Training Certificate
- Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
- Be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.
Responsibilities
- Assist the General Manager with staffing, training and development for all hourly front-of-house employees
- Ensure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and procedures
- Reinforce company rules at all times, including uniform, grooming and timeliness of employees
- Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff
- Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements
- Aid the General Manager in investigating and resolving guest complaints
- Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency
- Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members
- Embody and deliver on exceptional service and hospitality
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
11-50 employees
