Assistant General Manager(AGM) | Michelin Star | French Cuisine | NYC
Michelin recognized and chef lead restaurant is seeking their next Assistant General Manager. This restaurant is also part of a industry known group that has many expansion projects in the coming years.
ESSENTIAL RESPONSIBILITIES
Leadership
− Sets the standards of the restaurant through example.
− Takes initiative to do whatever is necessary to build and run a successful operation.
− Assist the General Manager in the development and leadership of the FOH management team.
− Coach and manage salaried and hourly employees in real time to improve performance.
Build the Business
− Increase guest counts and to develop a loyal guest base.
− Make decisions with the best interest of the guest, the employees and the investors in mind.
− Focus is on long-term results.
− Manage the guest experience to ensure all standards are met and exceeded in the day to day operations of the restaurant.
− Understand the food program and help the BOH team ensure consistent execution of the specification.
− Possess a working knowledge of the systems used within our company.
− The Assistant General Manager must be proficient in the following:
− Opening and closing procedures
− Producing accurate monthly inventories
− Food knowledge
− Beverage knowledge
− POS System
− CTUIT
− ADP Recruiting ATS & Onboarding platforms
− Service Channel
Build the Team
− Create a team atmosphere amongst the staff which is fun, lively and professional.
− Ensure performance reviews of all hourly employees are completed yearly
− Maintain accurate employee files, including thorough, signed documentation for any and all disciplinary incidents
− Continual assessment of the status of current management team, developing action plans to address the developmental issues of each team member and following through on each manager’s progress.
− Coach, mentor and develop the management team as well as key hourly employees, is critical for the success of the restaurant and the company.
− Thorough documentation on all incidents; including counseling sessions, accidents/injuries with regards to workman’s comp, and termination reports.
− Oversee all aspects of the staffing of the restaurant, from a management level through hourly positions:
Recruiting & Hiring
• Oversee and participate in the recruiting and hiring of high-quality employees, including managers.
Training
• Ensure all servers, bartenders and host staff are TIPS certified within the first month of employment
• Ensure thorough and complete training for all employees and implementing a system whereby this occurs
• Use of pre-meals and departmental meetings as necessary to move training to the next level
• Teaching and coaching all employees and managers on a daily basis
Deliver Results (Financial & Profitability)
− Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.
− Regular discussions of guest and staff feedback regarding food and beverages with the appropriate party
− Maximize sales and optimize profits through the management of all cost centers.
− Remain abreast of the budget and drive the restaurants towards better results
− May be responsible for a particular cost center (i.e. the bar - liquor and wine cost, smallwares, CGS).
COMPETENCIES
Behaviors that demonstrate the ability to perform the job requirements while upholding The Restaurant culture.
Vision: Looks to the Future
− Innovation
− Forward Thinking
− Guest Focused
Talent: Engages the Team
− Selecting & Developing Talent
− Influencing & Inspiring Others
− Works with Others
Results: Drive for Results
− Managing the Business
− Operational Focused
− Solution Focused
Character: Embodies out Culture
− Courage
− Adaptability & Change
− Inspiring Trust
QUALIFICATIONS:
− A minimum of 4 years of progressive restaurant management experience in a well-rated restaurant
− In depth knowledge of proper professional service techniques and dining room organization
− General knowledge of food preparation methods and culinary terminology
− Proficient in restaurant finances and record keeping (P&L /budget/food & labor costs)
− Ability to compute numbers, reconcile daily financial documents, inventory goods, conduct analysis and make business recommendations to ensure costs are in line with budgets
− Excellent communication and critical thinking skills
− Experience hiring, training and mentoring a diverse hourly staff
− Basic PC knowledge and comprehension (Word, Excel, scheduling software, OpenTable, Resy, Applicant Tracking
/Onboarding HR systems)
BENEFITS:
- $95,000-$110,000 base salary (DOE)
- Bonus Plan up to 15% of comp
- Health Insurance enrollment plans
- Dental and Vision enrollment plans
- Paid Time Off (PTO)
- Meal benefits and company wide dining discounts