Assistant General Manager- 888 Restaurant

About the role

The Restaurant Assistant General Manager assists the General Manager in overseeing daily operations at a new Japanese Specialty Concept Restaurant. Responsibilities include managing the front-of-house team, controlling labor costs, overseeing inventory and supply ordering, monitoring financial performance, and ensuring guest satisfaction.

Responsibilities

• Maximize sales potential and profitability while monitoring all costs related to restaurant functions.
• Review financial information, monitor budgets, and ensure expenditures stay within limitations; take corrective action for any deviations.
• Assist with hiring restaurant employees and take ownership of employee morale.
• Conduct inspections and evaluations of dining rooms, food receiving, preparation, production, and storage areas.
• Ensure the restaurant’s appearance meets standards and maintain compliance with all health and safety regulations.
• Uphold the management and ownership philosophy with consistent attention to detail and adherence to restaurant policies.
• Investigate and resolve customer complaints regarding food quality, service, or accommodations.
• Lead the management staff to ensure service standards align with accreditation sources such as Zagat, Gayot, Relais & Chateaux, Mobil 5 Star, AAA Five Diamond, and Wine Spectator.
• Offer positive solutions to problems and contribute to decision-making.
• Perform additional duties and projects as assigned.

Requirements

• Ability to speak, read, write, and understand English.
• Professional demeanor appropriate for a luxury environment.
• 6–8 years of combined management and service experience, preferably in fine dining with a focus on service and leadership.
• Working knowledge of point-of-sale systems.
• Strong customer service, interpersonal, and communication skills.
• Strong analytical, decision-making, and problem-solving skills.
• Ability to multi-task and work in a fast-paced, dynamic environment.
• Flexibility, adaptability, and responsiveness to change.
• Comprehensive understanding of all restaurant programs, procedures, standards, specifications, guidelines, and training programs.
• Restaurant opening experience highly desirable.

Qualifications

High school diploma or equivalent required; Associate’s, Bachelor’s, and/or Culinary degree preferred.

Physical and Mental Demands

• Must be able to stand, walk, and sit for extended periods.
• Must be able to bend, stoop, and crouch.
• Must use hands to reach, grasp, handle, pull, and push.
• Must have good near and far vision.
• Must be able to hear, talk, and smell.