ASSISTANT GM - Polaris Lounge, SFO

Compass Group

2d•$90,000 - $95,000

About The Position

As the Assistant General Manager, you are responsible for maintaining the account along with the General Manager in accordance with the approved budget while meeting client expectations. You will conduct safety, sanitation, and maintenance programs while maintaining excellent relationships with employees, guests, and the client as well as other departments within the operation. You will promote the professional growth and development of the entire team. You will be expected to foster strong interdepartmental relations and integrate the dining service department with the facility's plan of operations.

Requirements

Five to seven years of upscale food service experience, including one year of experience of multi-unit management
Excellent leadership and organizational skills, flexible and adaptable to constant changes, and must possess attention to detail
Supervisory, scheduling, training, and coaching skills
Effective problem-solving and conflict management skills
Ability to multitask as well as stay on task and concentrate with constant interruptions
Monitor food purchasing, food costs, preparation, production, and inventory control
Prepare and monitor budgets, flash reports, financial targets, and forecasts
Menu planning in consultation with chefs
Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports
Must be knowledgeable on HACCP controls, along with proper storage and use of food
Monitor compliance with health and fire regulations regarding food preparation and serving
Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
Excellent communication skills, both written and verbal
Exceptional business etiquette and client relations
Manages time effectively and prioritizes tasks to meet deadlines
Excellent knowledge of Microsoft Office: Word, Excel, and PowerPoint
Strong catering experience required

Nice To Haves

Bachelor’s degree is preferred, or equivalent professional experience
ServSafe or Department of Health certification a plus

Responsibilities

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
Interviews, hires, trains, and coaches employees and managers
Participates in employee meetings and training programs
Maintains food cost while ensuring quality standards
Manages purchasing and inventory controls
Is knowledgeable on HACCP controls along with proper storage and use of food
Performs related duties and special projects as assigned