This is intended to be an overview of the responsibilities and requirements attributed to the position of Restaurant Assistant General Manager. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week.

ESSENTIAL JOB FUNCTIONS:

Assist General Manager to plan, direct, lead, and provide oversight over all facets of the restaurant’s daily operations and staff; assist General Manager to manage staffing, sales, vendor contracts; develop strategies and processes to monitor costs and maximize revenues; assist General Manager to establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies; act as General Manager assuming all responsibilities and requirements whenever assigned.

Recruitment, Training and Management of Employees

1. Assist General Manager with recruiting, hiring, training, and development of all staff.
2. Supervise all department employees.
3. Assist General Manager with employee performance evaluations
4. Ensure disciplinary / termination procedures are followed
5. Maintain “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts
6. Investigate and resolve employee complaints and conflicts
7. Participate in employee wage and salary increases
8. Ensure compliance with workplace standards, laws, and safety regulations
9. Assist General Manager to establish and enforce standards for personnel performance and customer service
10. Achieve business goals and objectives
11. Assist General Manager to ensure adequate staffing and approve employee vacation requests

Monitor Business Operations

1. Assist General Manager with operations of the restaurant, including customer service, revenues, and vendor/supplier contracts
2. Maintain quick and efficient entry system for guests
3. Ensure all incident reports are completed appropriately
4. Promptly address all operational issues with Management and Staff
5. Ensure Service goals and standards are defined and enforced in all venues
6. Monitor venue environment for cleanliness, appropriate lighting, sound and temperature
7. Assist General Manager with menu design and implement price strategy
8. Assist General Manager with BOH and FOH staff and the day to day operations of the restaurant
9. Monitor all lost and found items, record in Log under lost and found.

Enhancing Revenue / Controlling Costs

1. Execute sales and marketing strategies
2. Assist General Manager with cost control measures to minimize overhead costs
3. Assist General Manager with strategic plans and revenue forecasts
4. Complete weekly GM report as directed
5. Assist General Manager with to monitor / analyze weekly and monthly Cost of Goods Sale and labor reports
6. Assist General Manager to create and implement clearly defined action plans for any budget deficiencies
7. Ensure Point of Sales Data is current and accurate
8. Assist General Manager to establish and monitor prices
9. Assist General Manager with annual operating budget proposal to the President and CFO
10. Attend financial meetings with the President and Managing Partner
11. Assist General Manager with to obtain bids and negotiate service and vendor contracts, and leasehold or capital expenses

Facility Maintenance

1. Assist General Manager with all Facility improvements
2. Assist General Manager with health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations
3. Assist General Manager with warranty file and operations manuals on all equipment

Guests, Media and Partner Relations

1. Ensure all guest complaints are resolved in a satisfactory manner
2. Regularly communicate with Company Executives and Partners
3. Serve as point of contact and interface with Partner’s Operations Departments
4. Maintain high guest satisfaction through consistently introducing innovative products
5. Present and maintain a professional, charismatic image when interacting with media.

Promote Restaurant Through Social Media Engagement and Digital Marketing Channels 

1. Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories
2. Share the restaurant’s Facebook posts through its own channels to promote brand awareness.
3. Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts
4. Actively engage with customer review sites such as Yelp.
5. Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc.

Administrative and Legal

1. Assist General Manager to ensure all permits and licenses are maintained, up to date and posted, as required by law
2. Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor
3. Monitor and take measures to minimize potential contractual, safety, and employment liability
4. Assist General Manager with timely filing of general business liability and workers compensation insurance claims
5. Assist General Manager with to work with company accountants during audits of business
6. Assist General Manager to ensure compliance with lease / management agreement requirements
7. Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources
8. Ensure that employees have all required certification validated
9. Respond to all government agency inquiries.
10. Assist General Manager to manage and monitor all legal issues and claims

Openings

1. Assist General Manager to execute Pre-Opening checklist items
2. Assist General Manager with staffing compendium throughout opening
3. Assist General Manager with systems, policies, and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies.
4. Assist General Manager to create, oversee, develop, and execute restaurant opening plans

QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE)

• Bachelors Degree in Hospitality preferred, but not required.
• Prior experience as a Assistant General Manager in a high volume restaurant.
• Prior experience managing labor and food cost control.
• Basic computer skills and experience with computer based reservations systems.
• Knowledge of restaurant health, food safety and liquor regulations.
• Knowledge of standard operating procedures for managing a high volume restaurant
• Strong communication, organizational, and supervisory skills
• Strong coaching and development skills.
• Strong human relations skills to lead a very diverse team.
• Ability to digest complex information and communicate this to all employees.
• Ability to read and write in English proficiently.
• Ability to utilize social media to execute marketing strategies
• Ability to multi-task and manage multiple deadlines and priorities
• Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed, in an active, hectic, noisy, and stressful environment
• Ability to maintain and project a professional, groomed image as the General Manager of a high end restaurant and act as a role model for other staff and supervisors
• Ability to project a positive and courteous attitude towards guests, staff, service providers, and media
• Ability to run efficient operations and control labor costs; and deploy strategies to enhance restaurant profits.
• Ability to navigate various surfaces and tight spaces in a restaurant environment
• Possess the physical and mental stamina to work for extended periods of time
• Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs
• Physically able to walk without assistance on various surfaces for an extended period of time