The Assistant General Manager reports to the General Manager and is responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.

Outcomes & Operational Duties

• Assist with recruiting, including but not limited to interviewing, hiring, training, development and retention of qualified employees. 
• Identify, train and develop key employees for growth, advancement and promotion. 
• Become proficient in all job functions of both front and back of house employees.
• Organize quarterly employee meetings. 
• Have thorough understanding of and practice The Madera Group Employee Handbook, employee benefits, and company philosophies. 
• Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations. 
• Communicate repair and maintenance needs to the General Manager and/or appropriate repair source.
• Become proficient in the use of all restaurant computer equipment
• Clear understanding of BOH operations. 

Day to Day Management 

• Direct and supervise employees on a daily basis in a fair and dignified manner
• Assist GM with training, coaching and development of management team in areas including: company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques
• Identify, address, and document individual employee performance problems according to standard operating procedure Discipline and/or terminate as necessary according to company procedures
• Authorize comps and voids for all service personnel
• Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy

Inventory & Labor Management 

• Ensure proper pars and inventory management systems are in place, keep active/running total/par 
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies 
• Ensure accurately monthly inventory is completed and turned in on time 
• Perform departmental Labor cost analysis and oversight 

Financial Controls 

• Become proficient in and assist the General Manager with all restaurant financial procedures. 
• Weekly completion of Contractor Payroll 
• Bi-weekly completion of Restaurant Payroll 

Qualifications

• A minimum of 5 years in a supervisory level position
• A minimum of 5 years experience in a Full Service Dining experience
• Exhibit strong multitasking abilities and managerial ability
• Posses a diligent work ethic and shows a sense of urgency
• Maintain a clean and professional appearance
• Display the ability to forecast and anticipate the needs of our guests and team
• Strong knowledge in cocktails, spirits and wine is a plus.
• Available to work nights, weekends and holidays.
• Must be able to stand for the duration of shifts and lift up to 35 lbs  

The Assistant General Manager reports to the General Manager and is responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.

Outcomes & Operational Duties

• Assist with recruiting, including but not limited to interviewing, hiring, training, development and retention of qualified employees. 
• Identify, train and develop key employees for growth, advancement and promotion. 
• Become proficient in all job functions of both front and back of house employees.
• Organize quarterly employee meetings. 
• Have thorough understanding of and practice The Madera Group Employee Handbook, employee benefits, and company philosophies. 
• Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations. 
• Communicate repair and maintenance needs to the General Manager and/or appropriate repair source.
• Become proficient in the use of all restaurant computer equipment
• Clear understanding of BOH operations. 

Day to Day Management 

• Direct and supervise employees on a daily basis in a fair and dignified manner
• Assist GM with training, coaching and development of management team in areas including: company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques
• Identify, address, and document individual employee performance problems according to standard operating procedure Discipline and/or terminate as necessary according to company procedures
• Authorize comps and voids for all service personnel
• Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy

Inventory & Labor Management 

• Ensure proper pars and inventory management systems are in place, keep active/running total/par 
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies 
• Ensure accurately monthly inventory is completed and turned in on time 
• Perform departmental Labor cost analysis and oversight 

Financial Controls 

• Become proficient in and assist the General Manager with all restaurant financial procedures. 
• Weekly completion of Contractor Payroll 
• Bi-weekly completion of Restaurant Payroll 

Qualifications

• A minimum of 5 years in a supervisory level position
• A minimum of 5 years experience in a Full Service Dining experience
• Exhibit strong multitasking abilities and managerial ability
• Posses a diligent work ethic and shows a sense of urgency
• Maintain a clean and professional appearance
• Display the ability to forecast and anticipate the needs of our guests and team
• Strong knowledge in cocktails, spirits and wine is a plus.
• Available to work nights, weekends and holidays.
• Must be able to stand for the duration of shifts and lift up to 35 lbs