Assistant GM

Responsibilities include but are not limited to:
• Directly supervising and managing all FOH staff
• Fostering and promoting a cooperative working climate, maximizing productivity and employee morale; leading the team using management practices that inspire, develop, and promote growth and consistency amongst all employees
• Working with the General Manager to establish and achieve performance goals
• Working with all FOH managers to set and achieve individual performance goals; conducting performance reviews in a consistent and timely manner
• Ability to direct performance of staff, motivate, maintain a cohesive team and follow up with corrections where needed; providing ongoing feedback to employees to create a culture of consistent hospitality standards
• Maintaining appropriate staffing levels to ensure efficient and proper guest service while upholding budgeted guidelines
• Ability to apply creative solutions to practical problems and situations
• Ensuring the delivery of exceptional hospitality and excellence to all guests
• Demonstrating ability to handle progressive discipline/coaching
• Maintaining composure and professionalism in stressful situations relating to guest and employee situations
• Continuously recruiting strong candidates for all positions while developing current employees through empowerment and effective decision-making
• Accountable for addressing employee concerns and resolving issues
• Ensuring that weekly payroll information is accurate and submitted on time
• Overseeing the cleanliness and proactive maintenance of all areas, including public space, employee work areas, and fixed machinery
• Managing any FOH uniform program to uphold grooming standards

Qualifications:

• A minimum of 2-3 years’ restaurant experience within a management position at an operation with similar quality standards
• Experience in directly supervising and leading a team of at least 25 employees
• Knowledge of dining room and facilities operations
• Detailed knowledge of wines and spirits including technical and service aspects
• In depth knowledge of proper professional service techniques and dining room organization
• Ability to demonstrate leadership skills; inspires and motivates others to perform well
• Clear, strong verbal and written communication skills
• Ability to create and present verbal and written presentations
• Strong organizational skills
• Understanding local health and safety requirements
• Ability to ensure that Department of Health standards are upheld
• General knowledge of food preparation methods and culinary terminology
• Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
• Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
• Capable of working independently and in a team environment; balances team and individual responsibilities
• Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
• Understanding of human resources practices/policies/procedures
• Ability to work nights, weekends, holidays
• Capability to stand for prolonged periods of time

Physical Demands

While performing the duties of this job, the Assistant General Manager is regularly required to stand, walk, use hands to handle service equipment and speak or hear. The employee is frequently required to reach with hands and arms, bend, and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl.

The Assistant General Manager will on occasion lift and/or move up to 25 pounds. Specific vision requirements include close vision, and the ability to adjust focus.

Responsibilities include but are not limited to:
• Directly supervising and managing all FOH staff
• Fostering and promoting a cooperative working climate, maximizing productivity and employee morale; leading the team using management practices that inspire, develop, and promote growth and consistency amongst all employees
• Working with the General Manager to establish and achieve performance goals
• Working with all FOH managers to set and achieve individual performance goals; conducting performance reviews in a consistent and timely manner
• Ability to direct performance of staff, motivate, maintain a cohesive team and follow up with corrections where needed; providing ongoing feedback to employees to create a culture of consistent hospitality standards
• Maintaining appropriate staffing levels to ensure efficient and proper guest service while upholding budgeted guidelines
• Ability to apply creative solutions to practical problems and situations
• Ensuring the delivery of exceptional hospitality and excellence to all guests
• Demonstrating ability to handle progressive discipline/coaching
• Maintaining composure and professionalism in stressful situations relating to guest and employee situations
• Continuously recruiting strong candidates for all positions while developing current employees through empowerment and effective decision-making
• Accountable for addressing employee concerns and resolving issues
• Ensuring that weekly payroll information is accurate and submitted on time
• Overseeing the cleanliness and proactive maintenance of all areas, including public space, employee work areas, and fixed machinery
• Managing any FOH uniform program to uphold grooming standards

Qualifications:

• A minimum of 2-3 years’ restaurant experience within a management position at an operation with similar quality standards
• Experience in directly supervising and leading a team of at least 25 employees
• Knowledge of dining room and facilities operations
• Detailed knowledge of wines and spirits including technical and service aspects
• In depth knowledge of proper professional service techniques and dining room organization
• Ability to demonstrate leadership skills; inspires and motivates others to perform well
• Clear, strong verbal and written communication skills
• Ability to create and present verbal and written presentations
• Strong organizational skills
• Understanding local health and safety requirements
• Ability to ensure that Department of Health standards are upheld
• General knowledge of food preparation methods and culinary terminology
• Proficient in restaurant finances and recordkeeping (P&L /budget/food & labor costs)
• Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
• Capable of working independently and in a team environment; balances team and individual responsibilities
• Proficient in Restaurant Operating Systems, ie: Micros, time keeping systems, payroll
• Understanding of human resources practices/policies/procedures
• Ability to work nights, weekends, holidays
• Capability to stand for prolonged periods of time

Physical Demands

While performing the duties of this job, the Assistant General Manager is regularly required to stand, walk, use hands to handle service equipment and speak or hear. The employee is frequently required to reach with hands and arms, bend, and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl.

The Assistant General Manager will on occasion lift and/or move up to 25 pounds. Specific vision requirements include close vision, and the ability to adjust focus.