Restaurant Assistant General Manager
AccorHotel•New Orleans, LA
•Onsite
About The Position
Responsible for the ongoing day-to-day front-of-house operations of the restaurant. The Restaurant Assistant General Manager works under the direction of the Restaurant General Manager and provides leadership and oversight of front-of-house operations in their absence. The Restaurant Assistant General Manager is responsible for ensuring exceptional guest service, operational efficiency, colleague engagement, and adherence to company standards and policies.
Requirements
- Working knowledge of computerized point-of-sale systems
- Demonstrated understanding and application of basic mathematical principles
- Significant cash-handling experience
- Excellent product knowledge, including food, wine, and bar operations
- Ability to effectively supervise, coach, and support employees in the performance of their duties
- Demonstrated expertise in performing all service positions within the restaurant
- Excellent written and verbal communication skills and strong problem-solving abilities
- Ability to work effectively in a fast-paced, multi-tasked environment
- Strong organizational skills and attention to detail
- Ability to manipulate and transfer up to 50 pounds
Responsibilities
- Ensure that all managers and service staff follow the essentials of service and service steps outlined in the Team Member Guide to Service
- Conduct table visits to ensure that guest expectations are consistently met
- Properly handle all guest complaints and/or concerns during service
- Review and follow up on all service and facility issues outlined in guest feedback
- Ensure that each course arrives within the outlined and approved timeframe: Appetizers: 7–10 minutes, Entrées: 25–30 minutes, Desserts: 7–10 minutes
- Act as Maître d’ and assist guests with reservations and table assignments when appropriate
- Conduct motivating and inspiring pre-meal meetings that are educational and provide constructive feedback
- Assign stations for dining room staff
- Supervise and direct the activities of all front-of-house staff, including service staff, bartenders, food runners, and stewards
- Ensure that all managers and staff members adhere to grooming standards
- Maintain proper staffing levels to ensure quality guest service and efficient labor costs while minimizing overtime
- Complete weekly staff schedules as required
- Ensure that staff discipline is consistent, fair, and handled appropriately by the Restaurant Assistant General Manager and managers
- Ensure that all front-of-house staff receive proper training and development
- Ensure that all front-of-house staff reach their full potential through ongoing evaluation, coaching, training, and development
- Assist the Restaurant General Manager in all respects in maintaining the profitability of the restaurant
- Conduct accurate checkouts and ensure managers are doing the same
- Accurately complete all deposit slips and petty cash vouchers
- Ensure that staff are properly clocked in and out and adjust when needed
- Ensure that all cash-handling and financial procedures are followed accurately and consistently
- Keep the lines of communication open with the BOH to ensure the quality and consistency of the food
- Communicate any maintenance issues to the Restaurant General Manager and/or Chef de Cuisine and follow up to ensure issues are resolved
- Review and remain aware of all issues identified in local Health Inspection Reports
- Follow all safety and sanitation policies and procedures as outlined by local health boards and Company policy and ensure that staff do the same
- Ensure guest incident and suspected foodborne illness reports are properly completed and reported to Executive Committee
- Understand and follow all Company emergency procedures
- Understand and communicate all information as outlined in the Employee Handbook
- Communicate with the Restaurant General Manager and/or People & Culture on any employee-related issues
- Informing the Restaurant General Manager and/or Chef de Cuisine of any situation that may negatively or positively affect the ongoing, day-to-day, or long-term operations of the restaurant
- Ensuring open and effective communication between staff and management
- Following through on operational issues and ensuring appropriate resolution
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
