Position Purpose : this person will be in command of overall operations of the restaurant in the absence of General Manager and Assistant General Manager as well as ensuring quality and consistency of the restaurant’s beverage program including maintaining and enhancing service and educating the staff.

This person will work alongside the rest of the management team, striving to constantly improve the guest experience.

Key Responsibilities / Accountabilities :

Managerial

• Facilitate coaching, counseling opportunities and disciplinary discussions to
• Interview, assess and select employees for employment with AGM / GM.
• Direct daily work activities of all scheduled staff including but not limited to floor plans, section assignment & side
• Monitor, manage and report and discrepancies with registers between
• Responsible for overall grooming service
• Monitor what works and what does not and communicate your observations and suggestions for improvements.
• Assist with training of all new hired and existing staff and training materials generation.
• Focus on specifically assigned area of restaurant needs that need attention when requested by General Manager such as beverage, wine sales, service, etc.

Logistics

• Responsible for departmental logistics efficiency monitor what works and what doesn’t and offer ideas to achieve the expected outcome examples include increase of wine sales, cellar organization, re-stocking system, deliveries, etc.
• Assist in and conduct wine training of new hired and existing staff and materials generation
• Monitor and spot check wine deliveries and BIN # assignment, proper storage and organization of the wine cellar

Service

• Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards
• Support staff with any tasks, resolve operational and employee issues and communicate and / or consult resolution with General Manager and / or Assistant General Manager.
• Represent all products and present them to our customers explaining the brand and flavors using skilled sales techniques.
• Monitor and make sure quality of food and beverages is at its
• Personally handle the service in the dining room and oversee the service staff and flow of entire restaurant by being present on the floor during all meal periods when scheduled.
• Offer wine expertise, guide guests about wine and oversee service in the entire restaurant by being present on the floor
• Present, represent and offer wine suggestions to all guests, execute wine service step by step
• Support dining room staff with any wine related and service related issues
• Personalize service by leading by example - using guest’s name, building relationships with loyal guests, checking on satisfaction by being involved and touching every single table
• Build guest loyalty by creating and maintaining guest preference notes related to wine consumption and enjoyment (with assistance of host team), record all guest notes in OpenTable database

Product Presentation & Staff Education

• Monitor and make sure quality of food and beverages is at its highest.
• Assist with inventories if requested by GM and AGM beverage, china / glassware / silverware.
• Responsible for freshness and look of the florals of the entire dining room and overall decoration and esthetics of outdoor area and the dining room;

communicate needs to AGM / GM.

• Monitor the quality and par levels of wine glassware and decanters.
• Train and guide staff on proper bottle presentation, decanting and pouring, making sure the correct verbiage is used at all times organize short daily pre-shift trainings and tastings, make sure there is a wine class scheduled once a month.
• Assist in and conduct wine training of new hired and existing staff and materials generation.
• Communicate wine lows, 86's and info on new wines to staff.

Labor Management

• Direct daily work activities of all scheduled staff floor plans, section assignment, side work, etc,
• Continually review performance and attendance of all staff - address shortcomings and recognize success.
• Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management.
• Support and work closely with the rest of the management team so as team you uphold the service and hospitality standards in the restaurant.
• Work closely with staff to establish a group-hospitality minded employees who will develop and maintain our philosophy and values.
• Understand, follow and direct others in current safety procedures.

Administrative & Inventory Management

• Monitor and ensure the accuracy of menus, wine list, beer and house cocktail lists and POS postings.
• Find a way to actively respond to all company / operation emails whenever possible and always in professional manner (not on the floor in the view of the guests and not during the service)
• Participate and monitor Toast reports regarding the daily performance of the restaurant.
• Follow up on all needed repairs immediately by informing GM and AGM or directly calling appropriate maintenance persons, be present and communicate outcome in detail to all involved and Toast.
• Attend all necessary meetings scheduled by General Manager, Director of Operations, or ownership.
• Maintain an inventory system using our programs that allows you to have maximum control over movement of bottles from and to several storage areas.
• Responsible for full liquor and wine inventory on the last day of every month.
• Conduct monthly beverage inventory.
• Maintain and update internal wine inventory sheets after weekly counts are completed.
• Ensure accuracy of wines on all menus, wine list and POS postings.
• Communicate all wine changes and pricing updates to corporate wine department and corporate design team to update and print wine menus.
• Make sure all menus that contain wines by the glass are updated to reflect any changes.
• Communicate all changes in timely manner - keys for wines in Aloha, which are linked to active inventory numbers.
• Make sure all wines that are removed from the list are de-activated and taken out of Aloha, inform corporate wine department of all changes.
• In absence of receiver, fully handle everything related to wine deliveries, invoices, putting bottles away, etc.

Financial & Legal

• Maximize financial performance and profit suggest promotions and bring revenue increase ideas, train staff on up selling, monitor schedules and actual hours worked, build guest loyalty by touching every single table, build relationships with all guests that dine at our locations.
• Monitor and manage registers between shifts.
• Enforce federal, state, and local laws including health & labor and alcohol consumption, including training and enforcing of minimum drinking age requirement, TIPs training, etc.
• Execute and take responsibility for results of beverage inventories.
• If asked, assist in purchasing of beverage.
• Maintain the safety and security of all employees, guests, and company assets.

Self-Development

It is understood that as Floor Supervisor & Sommelier you are responsible to maintain current knowledge of the world of restaurants when it comes to food, wine, beer, and spirits.

Likewise, the company will assist in any way possible with any educational goals that relate to your duties as Assistant General Manager (with prior management approval).

Minimal Essential Requirements :

• The ability to work as part of a team, and personal
• Food handling, preparation, and cleaning skills are Food handler’s certification required.
• Ability to communicate and understand direction in English to ensure safety in the Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Time management and ability to work under pressure to manage high volume of
• Active listening and learning
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to

ADA : SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.

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Last updated : 2024-05-22