Position Title:

Restaurant Assistant General Manager

Hand-crimping empanadas. Fishing before dawn on the Texas Gulf Coast. Cooking over south Texas campfires. These are the moments that have shaped the life of Goode Company President Levi Goode and infused his Houston restaurants with bona fide Texas soul and bold flavor aplenty. Levi is a classically trained chef and restauranteur, and he’s been twice nominated for James Beard’s Outstanding Restaurateur award. He’s become known for translating his personal passions, travels, and family traditions into rich culinary experiences that bring people together—and his latest project is no exception.

Levi’s first restaurant under his own personal brand finds its roots in Texas history, building on an iconic family heritage to forge a distinctive path all his own. The restaurant, Credence, is a South Texas ranch-inspired, upscale concept serving regional American fare that will pay homage to Texas culinary traditions and live-fire cooking rooted in classic cooking techniques. Next door, Sidebar, will be a reservation-only restaurant and cocktail bar featuring well-executed classic cocktails, big, bold wines and highly allocated champagne. The food menu will boast classic American fare with luster, featuring items like dry-aged steaks, oysters topped with caviar and more. Exceptional hospitality will be the standard at both restaurants, with an emphasis on traditional tableside service for salads, carved meats from the hearth, desserts and more. Its Executive Chef will have the opportunity to apply his or her culinary expertise, shepherd the concept’s growth from infancy, and become an integral part of the tight-knit Goode Company family.

Concept

While the spirit of the restaurant takes cues from luxury Texas ranch life and classic European techniques, the cooking revolves around an open wood-fire hearth and wood-burning oven designed by Levi himself. From caviar to pan de campo, the menu features genteel club classics with a playful Texas twist—an emphasis on fresh seafood and indigenous ingredients that celebrate the regional South. A lively, spacious main dining room will boast ample old-school ambiance that reaches from the shaken martinis to the curated playlist. Tucked away and adjacent to the main dining room will be a reservation-only, supper club-inspired space that channels effortless glamor, understated nostalgia, and soulful swagger, drawing inspiration from the 1920’s Texas oil boom.

Levi Goode launches his own lifestyle brand with two new restaurants (houstonchronicle.com)

Qualities of the Restaurant General Manager:

At this stage of your professional journey, you have invested extensive levels of time and thought into your personal and professional development. You have identified High-End Hospitality as a field deserving of your unwavering commitment and aspire to grow your career as well.

Leadership – As Assistant General Manager, you embrace the most senior level management position next to the General Manager. You employ the highest state of ownership and enjoy the unexpected rhythms of every day in support of the General Manager and the entire restaurant operation. Hospitality is in your DNA and you create a welcoming environment that anticipates your guests’ needs and exceeds expectations. You look forward to conquering challenges with grace and ease and are a natural born leader. You are decisive, take ownership, and are accountable to yourself and your team. Always a teacher, you coach and encourage your team to grow and develop. In as much as you are a leader, a teacher and a coach, you also understand the value in being led, being taught, being coached and prioritizing your team.

Strong Communication - You embody the company’s brand purpose, promise and values and have high standards for yourself and others. You communicate openly and honestly with your team and are generous with praise and respectful with critiques. Every day, you rally your team to overcome obstacles while remaining positive and focused. You don’t play favorites.

Results Oriented - You are resourceful and are driven by results. You have an entrepreneurial spirit and run our business as if it were your own. You’re strategic, collaborative and have excellent follow through.

Curious & Passionate - You are a student of your craft and acknowledge that you are on a constant journey towards mastery, open to continuous learning and seeking a better way.

Authentic - You are a brand ambassador. You represent our brand in our restaurants and in the community. You are honored to be a leader. You get it, want it and have the capacity to do the job to the best of your ability.

Essential Duties and Responsibilities:

Service:

• Insure guest service standards and procedures are delivered to every guest every time.
• Daily evaluation of restaurant service performance.
• Investigate and resolve customer complaints regarding food quality, service, and accommodations.
• Display a sense of ownership and make decisions as if the restaurant were your own.

Product Quality:

• Provide excellent quality and presentation of all food to all guests.
• Implement and verify systems are followed to provide excellent quality of food and beverages to all Guests.
• Oversee food and beverage preparation methods to ensure portion sizes, garnishing, and presentation is prepared and served in the prescribed manner.
• Control inventories of food, equipment, small ware, supplies and liquor.

Safety:

• Regularly facilitates safety training and accountability checks on food preparation, food allergy awareness, sanitation, and safety procedures.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Ensure proper equipment operation/maintenance; Inspect supplies, equipment, work areas and property to ensure efficient service and conformance to standards.

Financial Objectives:

• Be results drive and meet financial objectives.
• Meet financial sales targets by identifying opportunities for growth while maintaining high operating standards.
• Analyze shrinkage, develop procedures to alleviate.
• Assists General Manager with corporate office financial procedures, including but not restricted to, handling cash, credit cards, PO’s, invoices, payroll and all other financial transactions.

Personnel Management and Supervisory Responsibilities:

• Teach and maintain the culture of Goode Company and what skills it takes to continually support our success.
• Maintain personnel activities such as hiring, training, and mentoring in order to facilitate team member success.
• Timely and efficiently handle employee relations to ensure a cohesive working environment for staff. Work closely with People and Culture on incidents that relate to harassment or unfair working conditions.
• Responsible for strictly adhering to Goode Company policies and applicable laws.
• Commitment to Manager development ensuring that all managers poses a master level of the fundamentals and have quarterly developmental goals. Constantly challenge the management team to be a mastery of their craft and contribute to the Houston legacy brand.
• Effectively manage schedules to ensure the restaurant is staffed accordingly with a consistent focus on managing overtime.
• Monitor employee appearance and uniform throughout shift.
• Build employee morale and rapport by leading by example, teamwork, and hands-on management approach (training, coaching, motivating, and follow-up).
• Implement and verify shift meetings happen daily and provide content that challenges team members on job knowledge, culture, hospitality and quality.
• Collaborate with managers and leadership in order to tackle problems and meet goals.
• Provide an atmosphere where front of the house and back of house staff cohesively work together with respect utilizing the same common goal to deliver a product in a manner exceeds the guest’s expectations.
• Assists actions with new menu item rollouts and promotions.

Qualifications & Competencies

• Bachelors’ degree in Restaurant Management, Hospitality, related field, or equivalent work experience.
• 3 years of recent upscale, full-service dining experience as a Restaurant Manager.
• Strong knowledge and attention to detail on back-of-the-house operations including staff supervision, inventory control, and service.
• High level of organization, managing change, and problem solving/re-prioritization.
• Strong, proficient beverage knowledge. Credentials and Certifications through universally recognized organizations (CMS, WSET, etc) is recommended.
• Experience hiring and training a front of the house team.
• Proficient knowledge of MS Word, Excel, Outlook, and Teams
• Restaurant365 experience preferred.
• Excellent leadership and employee development skills
• Expert level ability to navigate and resolve vendor/guest/team member issues.
• Certifications: Food Safety Manager, Allergens, and TABC
• Bilingual, a plus.
• Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.

Benefits & Perks

• Joining a culture that lives its brand values and brings people together to create meaningful connections since 1977.
• Complimentary food and beverage spend at any Goode Co. location and discounts on merchandise.
• Access to an internal career coach that will provide development related to personal and professional skills.
• Competitive salary
• Medical benefits plan tailored to you, including but not limited to – health insurance, dental insurance, vision insurance.
• Generous paid time off that includes personal time off, wellness days and a floating holiday.
• 401(k) retirement plan
• Annual incentives and bonus structure

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year
• 2 years

Restaurant type:

• Fine dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Houston, TX: Relocate before starting work (Required)

Work Location: In person