Assistant Restaurant General Manager
Managing Restaurant Operations
Executes Food and Beverage outlet operations including marketing, food and wine promotions, customer service initiatives and inventories.
Maintains the performance of the outlet service staff.
Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
Conducts inventory for par levels of food, beverage and update wine and beverage menus.
Establishes methods for inventory control and adheres to purchasing procedures.
Continues to enhance the guest service experience by creative initiatives.
Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
Monitors outlet sales and trends.
Manages tools, supplies and controllable expenses.
Managing and Conducting Human Resources Activities
Supervises by delegating responsibilities, scheduling, administering discipline, evaluating, hiring, training and mentoring for future promotion possibilities.
Responsible for staff payroll, scheduling, training of steps and sequence of service culture.
Works in conjunction with other Restaurant leaders to provide training and supervision of Non-Exempt staff.
Provides for the safety and security of the employees or the property.
Helps direct supervisors to achieve their own development goals.
Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
Manages proper staffing levels and labor costs.
Teaches, trains, mentors and develops healthy working relationships and environment for staff.
Maintaining Policies and Procedures
Maintains policies and procedures.
Adheres to Hazard Analysis and Critical Control Points (HACCP), Occupational, Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines.
Supervises the proper maintenance, cleaning and operation of the outlet and service equipment.
Performs other reasonable duties as requested.