SUMMARY

A Assistant General Manager is responsible for working with the rest of the management team to run a profitable restaurant, lobby, and library where the quality of service, food and beverages are continually challenged and improved and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged.

SPECIFIC DUTIES & RESPONSIBILITIES (to include, but not limited to):

I. Leadership

A Assistant General Manager is responsible for working as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff. This individual functions as a role model to staff. A Assistant General Manager maintains a positive, “win-win” attitude, always working to improve the restaurant in conjunction with the General Manager.

II. Building Business

A Assistant General Manager takes an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee. A portion of every shift should be spent getting to know the guest, finding out what is important to them, what they like and don’t like. A Assistant General Manager develops new ways to increase guest counts.

III. Personnel

The Assistant General Manager is responsible for assisting the GM with overseeing all aspects of the staffing of the restaurant, from a management level through hourly positions. In particular, the following areas of responsibility:

Recruiting & Hiring

A Assistant General Manager is responsible for working with the management team to determine appropriate staffing levels.

An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.

All Assistant General Manager are involved in the interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.

Training

Every Assistant General Manager is involved in the training process of all new hires. This process begins on the day the person is hired with a proper orientation and a clear understanding of the expectations of training. No new hire is to start orientation or training without authorization from the Director of Operations that all paperwork is complete.

The Manager-on-Duty is responsible for sitting down and reviewing the day of training with every trainee shift by shift.

A Assistant General Manager needs to continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.

Staff Development

The Assistant General Manager is responsible for continually assessing the status of the current team, developing action plans to address the developmental issues of each team member in conjunction with the GM. The managers should always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the team of key hourly employees is critical for the success of the restaurant and the company.

IV. Financial & Profitability

A Assistant General Manager is responsible for working towards maximizing sales and optimizing profits through the management of all cost centers. A Assistant General Manager must remain abreast of the budget and understand the reasons behind why the budgeted targets were or were not met. Managers are expected to be able to analyze a monthly P & L, develop appropriate action plans and follow through on those plans with the guidance of the GM and Director of OPS. An Assistant General Assistant General Manager must demonstrate a profit mentality by setting goals, following through and meeting goals. There needs to be a continual effort to find ways to reduce costs in all areas of the operation.

V. Quality of Operations

A Assistant General Manager is responsible for understanding the acceptable levels of quality of our food and our beverages and as such to ensure that these products are ready for service every shift. A Assistant General Manager is expected to run a quality operation with attention to detail; in particular paying attention to temperature, lighting, music levels and the overall ambiance of the restaurant, lobby, and library. Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.

Quality Assurance & Sanitation

A Assistant General Manager is responsible every shift for ensuring the quality of all aspects of the restaurant; including the food, beverages, service and physical structure.

Plant & Equipment Management

The Assistant General Manager is responsible for the daily upkeep of the physical plant, in particular the following:

Daily walk through of the restaurant, lobby, and library to determine areas which need attention or repair

Maintaining a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate

Planning necessary upgrades in a timely, well thought out way

VI. Technical Knowledge

The Assistant General Manager must possess a working knowledge of the systems used within our company. In particular the Assistant General Manager must be proficient in the following:

Opening and closing procedures

Producing accurate monthly inventories

Food knowledge

Beverage knowledge

POS System

Cash handling procedures

Reservation system

VII. Problem Solving and Judgement

An Assistant General Manager is always pro-active, seeking out potential problems before they arise. Consistent decisions must be made which are in the best interest of the guest, the employees and the owners. An Assistant General Manager is alert to all aspects of the operation throughout the shift and knows where to be and when. An Assistant General Manager has the ability to make clear, concise decisions on his/her feet.

QUALIFICATION STANDARDS

One to two years restaurant management experience preferred

Able to stand for a 12-14-hour shift

Able to work independently and make the right decisions for the business

Basic PC knowledge and comprehension (Word & Excel)

Basic math knowledge and comprehension (addition, subtraction, multiplication, division, fractions, and percentages)

Job Type: Full-time

Pay: From $50,000.00 per year

Benefits:

• Employee discount
• Flexible schedule

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person