Assistant General Manager | Culinary Driven Italian | ...

Established hospitality brand and culinary leader has an opening for an Assistant General Manager, offering a unique opportunity for growth and development in the hospitality industry. As the Assistant General Manager, you will play a key role in supporting the restaurant's daily operations. Working closely with the General Manager, you will actively embody, inspire, and teach skills to elevate the guest experience, your teams, and ultimately, the company brand. This is an well award winning group with 3 stars from the New York Times in it's portfolio and locations in NYC, the Hamptons and abroad. Leadership Work with the General Manager to achieve operational goals. Model positive leadership behaviors for the team to foster a great workplace. Actively engage and contribute to the weekly manager meeting. Lead with an "If you see something, say something" approach to providing feedback to all team members. Actively participate in service and the day-to-day operations. Meet with other managers, lead team members, and trainers to ensure we deliver a great guest experience. Guest Engagement Acutely aware of the atmosphere in the restaurant and works to monitor and adjust it throughout the day constantly. Must actively work the floor to deliver on service standards; 100% table touches are non-negotiable at every service to create hospitality legends and cultivate regulars. It's crucial that the Assistant General Manager consistently executes food, beverage, service, and hospitality that aligns with the company's values and maintains our high standards. The assistant general manager should lead the restaurant team in delivering a great guest experience and building lifelong repeat guests. Business Acumen and Compliance Is aware of and takes a proactive approach to managing prime costs with an eye on the daily, weekly, monthly, and annual projections and budgets. Work with the General Manager on correct staffing levels, schedules, and systems that allow the restaurant to achieve excellence in operations while maintaining the bottom line. Create weekly schedules that deliver a great experience while remaining fiscally responsible for budgeted targets. Schedule hourly department interviews to ensure we are always ahead of staffing requirements. Communicate targets, goals, and data to the management and chef team in real-time to achieve financial targets. Lead the daily critical line checks and support the BOH in delivering excellent service. Ensure that HR practices are consistent with company values and compliant with all local, state, and federal laws. Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety. Exhibit mastery of all operational systems, including training and delegating to direct reports. Responsible for scheduling, inventory, ordering, receiving, training, and utilizing systems to forecast and meet/budget all budgets and standards. Employee Development Build morale and team spirit by fostering a work environment where team members' input is encouraged. Identify the staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; facilitate the ongoing training and development of current staff; coach and counsel team members for improved performance, documenting developmental plans as necessary, with the General Manager's approval. Participate in the interview process of all hourly team members. Ensure that operational and training standards are consistently followed and executed. Lead the behavior that creates a safe and enriching workplace for all employees. Provide feedback and corrective action to hold hourly team members accountable to company values, goals, and standards. Ensure new company initiatives are supported and communicated clearly to all team members. Lead and foster a restaurant culture that promotes employee development and coaching daily. Operations Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and documentation. Resolve team members or customer conflicts through Company complaint handling procedure. Oversee all cash management functions; Maintain proper loss prevention standards, including reviewing cash handling procedures, deposits, and safe procedures. Work with the management team regarding all reservations, events, and hosting needs. Manage inventory systems for FOH alongside Head Chef and fellow managers. As delegated by the general manager or operations manager, oversee ordering, management, and/or inventory for certain supply categories. Able to perform all POS functions, including opening and closing procedures, comps, voids, transfers, and back-of-house administration (employee creation, menu management, etc.). To maintain a safe work environment, promote and practice safe work habits, identify and resolve potential safety hazards, document accidents, conduct initial investigations, and determine the root cause of safety incidents. Ensure that all team members are educated on our products and services. Ensure all company drinks and food recipes and procedures are followed, maintaining the highest quality and consistent product standards. Additional Skills and Responsibilities Exudes excellence in hospitality for all employees and guests. Possesses excellent strategic planning skills, emphasizing delivering, executing, and assessing action plans. Proactive in their communication with the General Manager and Operations Manager. Analytical and organizational skills, as well as the ability to define, effectively solve, and deal with a variety of changing situations under stress. Must possess strong interpersonal skills and the ability to resolve conflicting interests to obtain cooperation. Passion for exceptional hospitality, food, and beverages. Ability to thrive in a fast-paced, entrepreneurial environment. Self-driven, results-oriented, and possesses a solid track record of leading high-caliber, upscale restaurants. Well-versed in restaurant industry-specific labor laws. Proficient in various technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint), Payroll, POS, and COGS Systems. Strong communication and organizational skills are essential, as are the ability to effectively train, coach, evaluate, and discipline employees. Flexible work schedules, including nights, weekends, and holidays. Preferred Experience 3 to 5 years in a senior leadership position overseeing a full-service restaurant. Proven track record overseeing $8 million+ in revenue. Bachelor's Degree preferred. NYC Food Protection Certificate (Food Handlers) required. Physical Demands & Essential Functions The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting or standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. Fluent in both written and spoken English Polished personal presentation; grooming meets Company standards, as outlined by the Employee Handbook Able to work nights, weekends, and holidays, and variable schedule, per the needs of the business Ability to walk, stand, and bend continuously and for extended periods as required to perform essential job functions Ability to perform essential job functions when working under stress in a fast-paced environment

Created: 2024-11-02