Assistant General Manager

GENERAL SUMMARY:

The primary responsibility of the Assistant General Manager is to assist the General Manager in overseeing the operations of the restaurant, both the front and back of house. This is accomplished through direct supervision of the staff. The AGM assists in oversight of the budget, labor, payroll, banking, restaurant accountability, ordering of supplies and entertainment plus any other duties delegated to him/her by the General Manager.

SUPERVISORY RESPONSIBILITIES:

• This position supervises up to (5) subordinate supervisors; and provides Indirect supervision of all members of the restaurant staff including scheduling, assignments, and daily workflow of staff in the restaurant.

ESSENTIAL FUNCTIONS:

• General responsibility over the management of back and front of house employees in the absence of or in conjunction with the General Manager;

• Assist with oversight of the general upkeep and wellbeing of the Restaurant and the Restaurant patrons and staff; 

• Assist the GM in keeping financial records of the Restaurant per Company guidelines;

• May be required to review and enter daily invoices into the Restaurant 365 program;

• Assist the GM with accountability of the wine and liquor ordering and inventory;

• Responsible for the accounting of daily receipts and bank deposits in the absence of the GM;

• Handling Guest concerns, complaints, and needs according to Company guidelines; 

• Staying within Company guidelines for any expenses incurred without the express written authorization of the Company;

• Assist the GM with forecasting of daily /weekly sales and scheduling as needed;

• Assist the GM in devoting the Employee’s best efforts to attracting business to the Restaurant;

• Maintain a presence in the dining room and kitchen areas of the Restaurant; 

• Make recommendations to the Company on ways to improve as needed;

• Engage in marketing efforts for the restaurant;

• Assist in ordering par levels of restaurant supplies, checking in deliveries and maintaining proper costs of items;

• Assisting in organizing and moving beverage product in the absence of or in coordination with the Beverage Manager;

• Should be able to properly do and demonstrate all duties of servers, bussers, food runners, bartenders and hosts in order to teach proper protocol.

DUTIES & RESPONSIBILITIES: 

• Assist the GM with the organization of and/or lead pre-shift briefings;

• Follow and enforce Company policies;

• Take reservations, greet guests, and accept guest payments when needed;

• In service duties include but not limited to table moving, table resetting, food running and all other restaurant related duties;

• Other duties as assigned by the GM/upper management/ownership.

EDUCATION AND EXPERIENCE:

• Requires a high school diploma or equivalent, and/or 2 to 5 years fine dining restaurant management experience; 

• Knowledge of wines is beneficial;

• Knowledge of cocktail making and spirits is beneficial.