Description
The Assistant General Manager is responsible for managing
the daily operations of our restaurant, including the selection, development
and performance management of employees. In addition, they oversee the
inventory and ordering of food and supplies, optimize profits and ensure that
guests are satisfied with their dining experience. The Assistant Manager
reports to the General Manager.
Role & Responsibility:
To perform this job successfully, an individual must be able
to perform each essential duty satisfactorily. The requirements listed below
are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform
the essential functions.
- Excellent verbal and written communication
skills
- Excellent critical thinking and decision-making
skills
- Must be able to maintain tact and cool under
pressure
- Able to work flexible hours necessary including
off hours, weekends and holidays
- Ability to have a highly motivated and energetic
personality
- Ability to take initiative and exhibit
flexibility
- Excellent guest service skills
- Have interpersonal skills to deal effectively
with all business contacts
- Professional appearance and demeanor
- Able to effectively communicate in English, in
both written and oral forms
- Oversee and manage all areas of the restaurant
and make final decisions on matters of importance to guest service.
- Adhere to company standards and service levels
to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Responsible for ensuring that all financial
(invoices, reporting) and personnel/payroll related administrative duties are
completed accurately, on time and in accordance with company policies and
procedures.
- Enforce sanitary practices for food handling,
general cleanliness, and maintenance of kitchen and dining areas. Ensure
compliance with operational standards, company policies, federal/state/local
laws, and ordinances.
- Responsible for ensuring consistent high quality
of food preparation and service.
- Maintain professional restaurant image,
including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs. Work with
Corporate office staff for efficient provisioning and purchasing of supplies.
Supervise portion control and quantities of preparation to minimize waste.
- Ensure positive guest service in all areas.
Respond to complaints, taking any and all appropriate actions to turn
dissatisfied guests into return guests.
- Ensure that proper security procedures are in
place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to
reduce the risk of injury and accidents.
- Completes accident reports promptly in the event
that a guest or employee is injured.
- Manage shifts which include: daily decision
making, scheduling, planning while upholding standards, product quality and
cleanliness.
- Investigate and resolve complaints concerning
food quality and service.
- Provide direction to employees regarding
operational and procedural issues.
- Interview hourly employees. Direct hiring,
supervision, development and, when necessary, termination of employees.
- Develop employees by providing ongoing feedback,
establishing performance expectations and by conducting performance reviews.
- Prepare schedules and ensure that the restaurant
is staffed for all shifts.
Work Conditions:
- The noise level in the work environment is
usually loud
- The employee frequently is required to stand;
bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach
with hands and arms
- Requires the ability to occasionally lift office
products and supplies up to 50 pounds
- Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. Include the following (other duties may be
assigned)
Qualifications and Competencies:
- At least 3 years of restaurant management
experience
- Knowledge of MS Office, ALOHA, and Compeat
Advantage preferably.
- Proficient in the following dimensions of
restaurant functions: food planning and preparation, purchasing, sanitation,
security, company policies and procedures, personnel management, recordkeeping,
and preparation of reports.
- Self-discipline, initiative, leadership ability
and outgoing.
- Pleasant, polite manner and a neat and clean
appearance.
- Ability to motivate employees to work as a team
to ensure that food and service meet appropriate standards.
- Must be able to handle the pressures of
simultaneously coordinating a wide range of activities and recommend
appropriate solutions to restaurant problems.
- Must possess effective communication skills for
dealing with diverse staff.
- Ability to coordinate multiple tasks such as
food, beverage and labor cost while maintaining required standards of operation
in daily restaurant activities.
The Assistant General Manager is responsible for managing
the daily operations of our restaurant, including the selection, development
and performance management of employees. In addition, they oversee the
inventory and ordering of food and supplies, optimize profits and ensure that
guests are satisfied with their dining experience. The Assistant Manager
reports to the General Manager.
Role & Responsibility:
To perform this job successfully, an individual must be able
to perform each essential duty satisfactorily. The requirements listed below
are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform
the essential functions.
- Excellent verbal and written communication
skills
- Excellent critical thinking and decision-making
skills
- Must be able to maintain tact and cool under
pressure
- Able to work flexible hours necessary including
off hours, weekends and holidays
- Ability to have a highly motivated and energetic
personality
- Ability to take initiative and exhibit
flexibility
- Excellent guest service skills
- Have interpersonal skills to deal effectively
with all business contacts
- Professional appearance and demeanor
- Able to effectively communicate in English, in
both written and oral forms
- Oversee and manage all areas of the restaurant
and make final decisions on matters of importance to guest service.
- Adhere to company standards and service levels
to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Responsible for ensuring that all financial
(invoices, reporting) and personnel/payroll related administrative duties are
completed accurately, on time and in accordance with company policies and
procedures.
- Enforce sanitary practices for food handling,
general cleanliness, and maintenance of kitchen and dining areas. Ensure
compliance with operational standards, company policies, federal/state/local
laws, and ordinances.
- Responsible for ensuring consistent high quality
of food preparation and service.
- Maintain professional restaurant image,
including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs. Work with
Corporate office staff for efficient provisioning and purchasing of supplies.
Supervise portion control and quantities of preparation to minimize waste.
- Ensure positive guest service in all areas.
Respond to complaints, taking any and all appropriate actions to turn
dissatisfied guests into return guests.
- Ensure that proper security procedures are in
place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to
reduce the risk of injury and accidents.
- Completes accident reports promptly in the event
that a guest or employee is injured.
- Manage shifts which include: daily decision
making, scheduling, planning while upholding standards, product quality and
cleanliness.
- Investigate and resolve complaints concerning
food quality and service.
- Provide direction to employees regarding
operational and procedural issues.
- Interview hourly employees. Direct hiring,
supervision, development and, when necessary, termination of employees.
- Develop employees by providing ongoing feedback,
establishing performance expectations and by conducting performance reviews.
- Prepare schedules and ensure that the restaurant
is staffed for all shifts.
Work Conditions:
- The noise level in the work environment is
usually loud
- The employee frequently is required to stand;
bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach
with hands and arms
- Requires the ability to occasionally lift office
products and supplies up to 50 pounds
- Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions. Include the following (other duties may be
assigned)
Qualifications and Competencies:
- At least 3 years of restaurant management
experience
- Knowledge of MS Office, ALOHA, and Compeat
Advantage preferably.
- Proficient in the following dimensions of
restaurant functions: food planning and preparation, purchasing, sanitation,
security, company policies and procedures, personnel management, recordkeeping,
and preparation of reports.
- Self-discipline, initiative, leadership ability
and outgoing.
- Pleasant, polite manner and a neat and clean
appearance.
- Ability to motivate employees to work as a team
to ensure that food and service meet appropriate standards.
- Must be able to handle the pressures of
simultaneously coordinating a wide range of activities and recommend
appropriate solutions to restaurant problems.
- Must possess effective communication skills for
dealing with diverse staff.
- Ability to coordinate multiple tasks such as
food, beverage and labor cost while maintaining required standards of operation
in daily restaurant activities.
Translate
Skills
Inventory Management
Training Experience
Staff Scheduling
Sales and Catering
Microsoft Office
Open Table
Point of Sale
Social Media
Catering Service
Advanced Knowledge of Wines
Advanced Beers/Spirits Knowledge
Fine Dining Experience
Fast-Paced Experience
Fluent in English
Advanced Knowledge of Cash Registers/ Money Handling
Cleanliness
Food Safety
Kitchen Safety
Safe Food Handling
Weights & Measurements
Sanitary Practices
By applying you confirm you have these skills.
50 Eggs
American
Salary |
Competitive salary
|
Schedule |
Full Time
|
Experience |
Minimum 3
years
of experience
|
We run background checks on all new hires in this position.
3355 S Las Vegas Blvd Suite 106, Las Vegas, NV 89109, USA