Front of House

Assistant General Manager

Full-Time

One Haus

Salary: $65000 – $75000

DESCRIPTION:

The Assistant General Manager is responsible for the overall activities of the restaurant operation, including prep and service. They are to maintain costs within budget and drive revenue through initiatives brought forth.

Essential Job Functions:  

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  • Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
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  • Participates in operation calls and site visits.
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  • Ensures outlet meets brand standards.
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  • Establishes and administers training programs within the restaurant, including new employee orientation.
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  • Interviews and hires team members who demonstrate strong expertise and service to meet the business needs.
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  • Establishes and maintains open, collaborative relationships with direct reports and the entire team. Ensures direct reports do the same for their team.
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  • Ensures quarterly training programs are established and well run.
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  • Fosters team member commitment to providing exceptional service, runs daily pre-shifts and models desired service behaviors in all interactions with guests and team members. Demonstrates and communicates drivers of guest satisfaction; ensures core elements of service strategy are in place to produce the desired results.
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  • Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
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  • Coaches and supports outlet to effectively manage wages and controllable expenses. Strive to maintain profit margins without compromising guest experience, team member satisfaction or brand.
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  • Creates staff engagement and an open-door policy within the venue.
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  • Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
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  • Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
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  • Serves as a guest advocate for the property. Pulls together resources to resolve guest and operational issues and impact results.
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  • Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated
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  • Ensures that building and outlet is well maintained and that operational areas have an atmosphere that meets or exceeds guest expectations and brand standards. Ensuring property is safe and secure facility for guests and team members.
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  • Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.
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  • Acts immediately on all customer complaints to ensure that corrections are made when possible.
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  • Is highly visible and interfaces with guests on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.
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  • Observers service behaviors of team members and provide feedback. Continuously strives to improve service performance.
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  • Review guest feedback from surveys and monitors social media trends, performance and feedback.
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  • Analyzes service issues and identifies trends. Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results. Actively works to drive revenue.
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  • Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Director of Food & Beverage.
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  • Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
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  • Counsels, guides and instructs assigned personnel in the proper performance of their duties.
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  • Prepares and coordinates the periodical performance reviews of assigned personnel.
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  • Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
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  • Interview potential employees who have been recommended by Personnel.
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REQUIREMENTS:  

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  • Bachelor’s Degree preferred but not required.
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  • Previous work in a high caliber, chef driven establishment
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  • Work in a high-volume establishment with the highest of standards and food and beverage knowledge.
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  • Work requires ability to compile, compute, and analyze pertinent data needed for reports.
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  • Work requires flexibility to work various shifts.
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  • Work requires knowledge of computer programs including: Word, Excel, Windows, LMS.
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PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:  

Fast paced environment, multiple tasks to be handled under time constraint.  Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems in a timely and effective manner.

BENEFITS:

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  • Competitive Salary
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  • Medical/Dental/Vision
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  • Bonus
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  • EOE
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Tagged as: Assistant General Manager