Assistant General Manager

Job Overview

Responsible for efficient and profitable operation of venue, and direct supervision of Restaurant Managers by performing the following duties:

• Ability to perform all positions and processes within the front of house and back of house.
• Absorbs duties of the General Manager in his/her absence.
• Ensures the highest quality product reaches our guest and meets specifications.
• Ensures that all productivity and quality standards are maintained.
• Ensures a high standard of service efficiency, sanitation and training.
• Aids in all facets of operation to include financial, forecasting, recruiting, entertainment, sales and marketing.
• Aids in the development of initiatives to build sales, profitability, and guest retention.
• Plans of day-to-day venue operations to ensure positive performance that adheres to budget and meets standards.
• Responsible for nightly cash outs and closing duties of staff members and walk through of venue.
• Aids in labor control and assigns duties to managers, supervisors and staff members.
• Aids management in training new staff members within their department.
• Ensures accuracy of daily/weekly reporting of staff member’s labor hours.
• Notifies Department Head of low inventory and recommends new inventory. Conducts proper ordering procedures to maintain appropriate par levels of all restaurant related products.
• Provides leadership for staff members through effective communication.
• Conducts regular staff quality circle meetings.
• Responsible for ensuring overall guest and Staff Member satisfaction.
• Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.
• Adheres to responsible alcohol service established by company policy.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Benefits

• Weekly Pay
• Staff Member discounts
• Tuition Reimbursement
• Fun upbeat working environment
• Career Growth
• 401K Matching
• Paid time off

Skills/Experience

• Three to five years in a high volume Food and Beverage experience in supervisory capacity; or equivalent combination of education and experience.
• Excellent written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Excellent judgment and decision making abilities.

Educational Requirements

• Associate’s degree (AA) or equivalent from a two-year college or technical school
• Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws

Other

• This position will have limited travel up to 20% of the time. Travel will be required for training and other functional business purposes.
• The characteristics described here are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Finding or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

Language Skills

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.