Salary | To be discussed |
Schedule | Full Time |
Experience | Minimum 4 years of experience |
Location | 855 E St NW, Washington, DC 20004, USA |
Assistant General Manager (AGM) – minibar by Jose Andres
Lead the management and hourly service team to
offer a world-class culinary experience, ensure concept vision and Minibar/Barmini service
standards are executed consistently. Exemplify gracious hospitality and sincere
respect in all interactions. Demonstrate that employees are the highest
priority, maintain a positive work environment and develop the next generation
of restaurant leaders. Position reports to the General Manager.
Lead Service Exemplify professionalism and
enlightened hospitality in all interactions and especially in difficult
situations. Lead by example in warmth, work ethic, empathy and self-awareness.
Develop, coach and consistently execute service standards with managers and
hourly staff. Create continuity in service and training standards by executing service and training SOPs. Constantly work to elevate standards and guest
satisfaction. Impact service by being on the floor during peak times, important
VIP/PG reservations, press events, and festival periods.
Ambassador of Hospitality Innovate, teach,
learn, commit, grow and create the strongest team of restaurant managers and
hourly service staff. Communicate shopper’s results to restaurant team.
Motivate managers and staff to be agents of hospitality and seek opportunities
to exceed guest expectations. Conduct monthly service seminars to develop all
hourly departments and elevate the level of service. Show passion, create a
team, communicate and exemplify how to be an ambassador of hospitality.
Performance and Talent Development Educate and
coach management and hourly team to exceed expectations. Clearly define expectations
and hold individuals accountable to service standards and SOPs. Provide both
positive and constructive feedback to team in a consistent and timely manner
and documented when appropriate. Actively recruit and hire top tier talent.
Treat potential employees with same sense of hospitality and respect as
employees and guests. Execute training program consistently for both hourly and
management employees.
Ambassador of TFG Culture Seek out opportunities
to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and
community in a clear and positive manner. Demonstrate ownership,
accountability, and initiative in daily tasks by anticipating business needs
and proactively addressing issues. Readily adjust to circumstances and manage
change effectively by finding ways to accommodate team and guests by always
‘making it happen’, without sacrificing quality. Create a positive work
environment by demonstrating no tolerance for negative behaviors. Welcome new
ideas and seek feedback from team and Director of Restaurants by asking
questions.
Manage Daily Operations Understand, practice and
teach policies and procedures. Communicate any major facility or operational
emergencies to Director of Restaurants immediately. Maintain a detailed daily
log to communicate between shifts and prevent issues from reoccurring.
Regularly conduct service team meetings. Provide a safe, clean, organized and
sanitary work environment. Understand and ensure all ABC laws, Health
Standards, federal and state laws are met. Correct all violations with a sense
of urgency.
Manage Financial Results Understand and execute
restaurant plan to stay within department budgets and maximize profits.
Actively manage ordering and waste to meet cost targets. Demonstrate
proficiency in cash management. Effectively manage service labor, scheduling
and payroll. Proficiency with tools such as Avero, Hot Schedules, Open Table
and Point of Sales systems.
Skills & Knowledge
Position requires a minimum of 4-6+ years of
restaurant management experience.
Requires developed communication skills, both
verbal and written.
Most tasks are performed independently or in a
team environment with the employee acting as a team leader.
Ability to maintain compliance with all local,
state and federal laws and regulations.
Extensive knowledge of upscale or fine dining
service and sales skills.
Ability to supervise, train and motivate
multiple levels of employees. Ability to consistently and fairly evaluate other
employees’ performance.
Extensive knowledge of food industry,
restaurants and competitive markets.
Extensive knowledge of revenue management.
Participation in the development of short- and long-term financial and
operational goals.
Extensive knowledge of fine dining or upscale
restaurant service and salesmanship.
Abilities & Working Conditions
This position will spend 100% of the time
standing or walking.
Must be able to stand and exert well-paced
mobility for up to 8 hours in length.
Must be able to exert well-paced ability to
maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular
and continuing basis.
May be required to lift trays of food or food
items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting,
walking, repetitive motions, bending, climbing, listening and hearing ability
and visual acuity.
Talking and hearing occur continuously in the
process of communicating with guests and employees.
Requires manual dexterity to use and operate all
necessary equipment.
Required to work nights, holidays and weekends.
Assistant General Manager (AGM) – minibar by Jose Andres
Lead the management and hourly service team to
offer a world-class culinary experience, ensure concept vision and Minibar/Barmini service
standards are executed consistently. Exemplify gracious hospitality and sincere
respect in all interactions. Demonstrate that employees are the highest
priority, maintain a positive work environment and develop the next generation
of restaurant leaders. Position reports to the General Manager.
Lead Service Exemplify professionalism and
enlightened hospitality in all interactions and especially in difficult
situations. Lead by example in warmth, work ethic, empathy and self-awareness.
Develop, coach and consistently execute service standards with managers and
hourly staff. Create continuity in service and training standards by executing service and training SOPs. Constantly work to elevate standards and guest
satisfaction. Impact service by being on the floor during peak times, important
VIP/PG reservations, press events, and festival periods.
Ambassador of Hospitality Innovate, teach,
learn, commit, grow and create the strongest team of restaurant managers and
hourly service staff. Communicate shopper’s results to restaurant team.
Motivate managers and staff to be agents of hospitality and seek opportunities
to exceed guest expectations. Conduct monthly service seminars to develop all
hourly departments and elevate the level of service. Show passion, create a
team, communicate and exemplify how to be an ambassador of hospitality.
Performance and Talent Development Educate and
coach management and hourly team to exceed expectations. Clearly define expectations
and hold individuals accountable to service standards and SOPs. Provide both
positive and constructive feedback to team in a consistent and timely manner
and documented when appropriate. Actively recruit and hire top tier talent.
Treat potential employees with same sense of hospitality and respect as
employees and guests. Execute training program consistently for both hourly and
management employees.
Ambassador of TFG Culture Seek out opportunities
to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and
community in a clear and positive manner. Demonstrate ownership,
accountability, and initiative in daily tasks by anticipating business needs
and proactively addressing issues. Readily adjust to circumstances and manage
change effectively by finding ways to accommodate team and guests by always
‘making it happen’, without sacrificing quality. Create a positive work
environment by demonstrating no tolerance for negative behaviors. Welcome new
ideas and seek feedback from team and Director of Restaurants by asking
questions.
Manage Daily Operations Understand, practice and
teach policies and procedures. Communicate any major facility or operational
emergencies to Director of Restaurants immediately. Maintain a detailed daily
log to communicate between shifts and prevent issues from reoccurring.
Regularly conduct service team meetings. Provide a safe, clean, organized and
sanitary work environment. Understand and ensure all ABC laws, Health
Standards, federal and state laws are met. Correct all violations with a sense
of urgency.
Manage Financial Results Understand and execute
restaurant plan to stay within department budgets and maximize profits.
Actively manage ordering and waste to meet cost targets. Demonstrate
proficiency in cash management. Effectively manage service labor, scheduling
and payroll. Proficiency with tools such as Avero, Hot Schedules, Open Table
and Point of Sales systems.
Skills & Knowledge
Position requires a minimum of 4-6+ years of
restaurant management experience.
Requires developed communication skills, both
verbal and written.
Most tasks are performed independently or in a
team environment with the employee acting as a team leader.
Ability to maintain compliance with all local,
state and federal laws and regulations.
Extensive knowledge of upscale or fine dining
service and sales skills.
Ability to supervise, train and motivate
multiple levels of employees. Ability to consistently and fairly evaluate other
employees’ performance.
Extensive knowledge of food industry,
restaurants and competitive markets.
Extensive knowledge of revenue management.
Participation in the development of short- and long-term financial and
operational goals.
Extensive knowledge of fine dining or upscale
restaurant service and salesmanship.
Abilities & Working Conditions
This position will spend 100% of the time
standing or walking.
Must be able to stand and exert well-paced
mobility for up to 8 hours in length.
Must be able to exert well-paced ability to
maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular
and continuing basis.
May be required to lift trays of food or food
items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting,
walking, repetitive motions, bending, climbing, listening and hearing ability
and visual acuity.
Talking and hearing occur continuously in the
process of communicating with guests and employees.
Requires manual dexterity to use and operate all
necessary equipment.
Required to work nights, holidays and weekends.
Salary | To be discussed |
Schedule | Full Time |
Experience | Minimum 4 years of experience |
Location | 855 E St NW, Washington, DC 20004, USA |