Assistant General Manager

About the Company

Schulte Hospitality Group is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG, and Hyatt as well as many unique, independent, boutique, and lifestyle properties and restaurants.

Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

About the Role

The Assistant General Manager will support the General Manager in overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, and maintaining high standards of food quality, service, and cleanliness.

Responsibilities

• Provides direct support to the General Manager, as directed.
• Prepare daily reports, department budget or re-forecasts, and all necessary financial analysis, as requested by the General Manager.
• Take personal responsibility and initiative to resolve issues, clearly communicating with both customers and team members.
• Ensure the quantity of work is sufficiently productive under normal business levels.
• Lead the restaurant manager(s) and service staff, conducting necessary training and providing the best service to guests.
• Support all restaurant projects and company initiatives.
• Responsible for financial balancing, purchasing, inventory, and contract negotiations.
• Be aware of all relevant suppliers and their products; order as necessary due to business demand.
• Recruit and select Management and Front of the House employees to agreed staffing levels.
• Ensure necessary tools are provided to the staff; assist Floor Managers when needed during service.
• Identify and communicate maintenance issues.
• Monitor spending on all costs, including contract services, repair and maintenance, and supply costs.
• Lead weekly inventory counts and ensure weekly vendor orders are made and properly received.
• Negotiate best prices and rebates on all non-Food & Beverage products.
• Promote the safe use of the restaurant, its equipment, and building.
• Maintain FOH Employee matrix and ensure staffing levels match business needs.

Leadership & Team Management

• Build and maintain an efficient team of employees, driving the team towards the objectives of the business.
• Develop a learning culture and ensure all team members feel valued and rewarded.
• Attend weekly restaurant managers’ meetings.
• Manage all disciplinary and grievance issues within the department.
• Provide updates to the Restaurant General Manager and Restaurant Partners.
• Work with minimal control and direction, acting on own initiative where necessary.
• Effectively build good working relationships with community partners and associated vendors.
• Attend monthly P&L reviews.
• Have a detailed knowledge of brand standards and explain them to the team.
• Respond quickly and positively to changing requirements, including procedures outside normal day-to-day responsibilities.
• Maintain a high level of teamwork and guest service by showing cooperation and support across all departments.
• Facilitate transparent and effective communication through both verbal and written channels.
• Support a culture of pride, ownership, and desire to exceed expectations.
• Foster a culture of flexibility.

Customer Service

• Provide friendly, courteous, and professional service at all times.
• Positively deal with and learn from all customer complaints and comments.
• Respond to customer complaints in liaison with the General Manager.
• Demonstrate a high standard of personal appearance and ensure good personal hygiene.

Additional Duties

• Perform other job-related duties as directed.
• Work as a team player at all times and be prepared to be flexible to ensure operations are efficient and profitable.

Requirements

• At least 4 years of prior high-volume, fine dining Restaurant Manager or above restaurant experience.
• Basic computer skills including Word, Excel, Outlook, and Access.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• College Degree Preferred.
• Able to effectively communicate in English, in both written and oral forms.
• Ability to work independently by prioritizing workload and meeting deadlines.
• Flexibility to work with a variety of people.
• Ability to handle stressful situations and prevent/handle emergency situations.
• Ability to train and develop team members.
• Ability to work effectively in a team environment and take initiative.
• Computer skills (word processing, spreadsheet, and presentation software).

Benefits

• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicine and Virtual Mental Health care access for all associates starting day one.
• Multiple Health Insurance and Life Insurance options.
• 401k Plan + Company Match.
• Paid Parental Leave.
• Paid Time Off.
• Holiday Pay.
• Pet Insurance.
• Employee Assistance Program.
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships, and more.

Pay

Compensation Range: $100,000