Seasonal Restaurant Assistant General Manager | The Station on Main

Columbia Hospitality•McGregor, IA

1d•$48,000 - $55,000•Onsite

About The Position

The Seasonal Restaurant Assistant General Manager supports overall restaurant operations by overseeing front-of-house and back-of-house teams, managing staff performance, partnering with the General Manager on operational and administrative initiatives, and assisting with menu, inventory, marketing, and event planning efforts. This role helps ensure efficient operations, exceptional guest experiences, high service standards, and the continued success and reputation of the restaurant(s). This is a seasonal position with primary operational responsibilities occurring from August through October.

Requirements

2+ years of Food & Beverage, restaurant, hospitality, or related management experience.
Strong knowledge of fine dining, food and beverage operations, service standards, and beverage programs.
Working knowledge of liquor laws, labor regulations, food handling requirements, and other applicable industry regulations.
Required food handling permits, licenses, and certifications as applicable.
Proficiency with Microsoft Office applications (Word, Excel, Outlook, and PowerPoint), Point of Sale (POS) systems, and sales/catering software.
Knowledge of Food & Beverage equipment, inventory controls, and operational systems.
Ability to read, write, speak, and comprehend English fluently.
Strong written, verbal, and presentation skills, with the ability to communicate effectively with team members, management, guests, clients, and the public.
Strong mathematical and analytical skills, including budgeting, percentages, ratios, forecasting, and financial interpretation.
Demonstrated financial management skills, including exposure to budgeting, forecasting, expense control, and profit-and-loss analysis.
Strong leadership and people management skills, including hiring, coaching, motivating, scheduling, delegating, performance management, and team development.
Demonstrated general management skills, including planning, organization, time management, decision-making, problem-solving, and results delivery.
Ability to build collaborative relationships and foster teamwork across departments.
Ability to manage multiple priorities, adapt to changing business demands, and perform effectively in a fast-paced environment.

Responsibilities

Participate in oversight and direction of all Food & Beverage operations to ensure profitability, efficiency, and service excellence.
Establish and maintain standards for food quality, presentation, service, sanitation, safety, and regulatory compliance.
Collaborate on the development, implementation, and enforcement of operating policies, procedures, and security controls.
Collaborate with the General Manager on budgeting, financial planning, labor management, payroll, and cost control.
Manage menu development, pricing, inventory, purchasing, and product offerings in partnership with the General Manager and culinary team.
Monitor industry trends, conduct market research, and support strategic growth initiatives.
Actively participate in the organization and management of pre-opening Food & Beverage activities in coordination with ownership and management partners.
Maintain effective communication across departments to ensure operational alignment and guest satisfaction.
Oversee daily front and back of house operations to ensure exceptional guest, client, and team member service.
Manage floor operations, staffing assignments, and service flow to maximize efficiency and guest experience.
Conduct regular inspections of dining, kitchen, and storage areas to ensure compliance with quality, safety, and operational standards.
Ensure equipment, supplies, and inventory are properly maintained, secured, and used appropriately.
Participate in Manager on Duty responsibilities as assigned and provide daily support for all hourly positions.
Recruit, hire, train, schedule, coach, evaluate, discipline, and develop front and back of house team members.
Promote service excellence, safety, sanitation, product knowledge, and cross-training across all Food & Beverage outlets.
Prepare staffing schedules based on business demands while maintaining labor cost targets.
Meet with distributors, vendors, and winemakers to enhance product knowledge and support beverage program development.
Coordinate private events and special functions with the General Manager and other departments.
Support marketing initiatives designed to strengthen guest loyalty and attract new customers.
Perform operational duties within supervised positions as needed.
Perform other duties and special projects as assigned to support departmental and organizational objectives.