Job Description
Job Description
POSITION SUMMARY: The Assistant General Manager helps the General Manager to ensure that day to day business operations run smoothly with a goal of controlling costs and providing a high-quality experience to guests. The AGM will support the General Manager in strategizing, policies, procedures, guests, staff, and in attaining budgeted goals and sales growth. Is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. They will provide support and commitment to the Restaurant in regard to strategy, policies, procedures, guests, staff, and purveyors in attaining budgeted goals and sales growth. Assist in the training of staff members.
PRIMARY JOB DUTIES:
- In depth knowledge of all functions and duties of restaurant employees and related departments as necessary.
- Supervise daily shift operations, open and close restaurant shifts, and ensure completion of assigned shift checklist and other duties.
- Ensures compliance and understanding of all restaurant policies, standards, and procedures.
- Meet and greet guests and set an exemplary example of guest service.
- Assist team members on the floor with guests during meal periods and high demand times.
- Program daily menu specials and changes in the point of sale system Propose and assist with developing promotions and new initiatives, not limited to beverage, marketing, food, sales incentives, cultural activities, etc.
- Complete knowledge of all food and beverage items, there ingredients and allergies.
- Run, analyze, compile, and interpret restaurant reports not limited to beverage, food, marketing, sales, personnel, etc.
- Responsible for the selection, training, and development of all personnel.
- Be fully in charge of selection, hiring, managing, retaining, and training staff (in conjunction with HR).
- Maintain, process, and accurately submit all records of payroll and attendance.
- Responsible for all major direct and indirect operating expenses and purchases.
- Monitors alcohol beverage service and food handler in compliance with local laws.
- Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking.
- Maintain a weekly training calendar.
- Assist with the handling and service of all bookings of restaurant parties, events, catering, functions, off-site events, etc.
- Assist and follow through for all guest conflicts and resolutions.
- Conduct pre-meal briefings (line-ups) to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Operate all department equipment as necessary and reports malfunctions and remedy malfunctions maintenance department.
- Purchase appropriate supplies and manage inventories according to budget.
MINIMUM QUALIFICATIONS:
- Bachelor's Degree preferred
- Minimum two years of Food and Beverage management experience, preferably in hotels or restaurants
- Exceptional guest service skills.
- Understanding of Food & Beverage, Restaurant, Bar/Lounge department procedures
- Effective decision, communication, and problem-solving skills
- Ability to delegate responsibilities and monitoring progress Competency of useful computer programs (MS Office, restaurant management software, payroll software, POS) Availability to work holidays, nights, and weekends
- Travel to other locations required based on business demands.