Assistant General Manager (Seasonal)

Montauk Yacht Club

Spanning 16 acres of waterfront expanse, untouched natural beauty, and endless views, Montauk Yacht Club is a resort haven on the calm waters of Lake Montauk—bridging a legacy of East End tradition with Star Island adventure, exceptional dining at Ocean Club Montauk, elevated wellness offerings, and direct access to the Hamptons’ largest marina…all from the team behind Proper Hospitality.

Job Summary:

The Seasonal Assistant General Manager assists the Restaurant General Manager in overseeing the daily operations of Pauline restaurant. This role is responsible for ensuring a high standard of service, quality, and efficiency across the restaurant. The Assistant General Manager works closely with the management team to drive revenue, manage costs, optimize guest satisfaction, and lead staff in delivering a top-tier dining experience. The Assistant General Manager is key in supporting the overall success of the outlets and will play an integral role in supporting operational goals, managing teams, and implementing company strategies.

Essential Job Duties and Responsibilities

Operational Support & Oversight:

• Assist in overseeing the daily operations, ensuring smooth and efficient service.

• Monitor the restaurant performance to ensure all food, beverage, and service standards are consistently met.

• Work with the Restaurant General Manager to ensure the restaurant operates within budgetary guidelines and achieves financial targets.

• Assist in maintaining a safe and organized environment in the restaurant, ensuring cleanliness and orderliness.

Staff Supervision & Development:

• Supervise restaurant managers and staff to ensure that all team members provide exceptional service to guests.

• Provide leadership and support in staff training, coaching, and performance management, fostering a positive work environment.

• Assist with recruiting, interviewing, and onboarding new employees, ensuring that all new hires are properly trained and integrate into the team smoothly.

• Develop and implement ongoing training initiatives to enhance team performance and guest service standards.

• Guest Service & Satisfaction:

• Ensure exceptional guest service in all outlets, resolving any guest complaints or concerns promptly and professionally.

• Regularly interact with guests to gather feedback, ensure satisfaction, and address any issues that arise during service.

• Promote a guest-first approach by coaching staff on effective communication, problem-solving, and creating memorable dining experiences.

• Financial Performance & Cost Control:

• Monitor and control operational costs (labor, food, beverage, etc.) to ensure profitability across all outlets.

• Assist in the preparation of budgets and financial reports, including forecasting sales, labor, and expenses.

• Work with the Restaurant General Manager to implement strategies for cost control, such as inventory management and waste reduction.

• Help review daily and weekly sales reports to identify trends and areas for improvement.

Menu & Product Development:

• Collaborate with the culinary team to ensure menu offerings are aligned with guest preferences, hotel standards, and operational goals.

• Assist in planning and executing menu changes, seasonal promotions, and special events.

• Ensure consistency in food and beverage quality and presentation.

Health & Safety Compliance:

• Ensure that all food and beverage operations comply with health and safety regulations, including sanitation and food safety standards.

• Conduct regular inspections to ensure the kitchen, dining areas, and bar are maintained according to cleanliness and safety standards.

• Implement and enforce safe working practices to prevent accidents and injuries.

Inventory & Supply Chain Management:

• Monitor inventory levels to ensure sufficient stock of food, beverages, and supplies for the restaurant.

• Assist in ordering and maintaining appropriate stock levels, working with vendors and suppliers to ensure quality and cost-effectiveness.

• Oversee the receiving and storage of products, ensuring compliance with proper procedures and inventory controls.

Marketing & Promotions:

• Assist with the creation and implementation of marketing strategies to promote the hotel’s food and beverage outlets, including special events, seasonal menus, and promotions.

• Collaborate with the marketing team to ensure consistent branding and messaging in all promotional materials and campaigns.

Education and/or Experience

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.

• Minimum of 3-5 years of experience in food and beverage management, preferably within a hotel or large restaurant operation.

• Proven leadership experience in a supervisory role, with the ability to manage and motivate a team effectively.

• Strong financial acumen and experience with budgeting, cost control, and financial reporting.

• Knowledge of health, safety, and sanitation regulations within the hospitality industry.

Skills/Specialized Knowledge

• Excellent leadership and interpersonal skills, with the ability to inspire and guide a team.

• Strong organizational skills and ability to handle multiple priorities in a fast-paced environment.

• Exceptional communication skills, both written and verbal, to interact with staff, guests, and senior management.

• Ability to resolve problems quickly and effectively while maintaining professionalism and guest satisfaction.

• In-depth knowledge of food and beverage operations, including service standards, menu development, and kitchen operations.

Physical Demands

• Ability to stand, walk, and occasionally lift or move up to 25 pounds.

• Must be able to work in a fast-paced environment, especially during busy service periods.

• Ability to work flexible hours, including nights, weekends, and holidays, to meet operational demands.

• Ability to remain composed under pressure and deal with stressful situations effectively.

• Ability to work in a noisy and high-energy environment while managing multiple priorities.

Company Overview

Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn’t proper. We are seeking the best of the best—both within and outside the industry—to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding.

To achieve our vision—to inspire and transport people—we seek like-minded candidates who embody our ethos, The Pillars of Proper:

• Care Proper: We are natural and gracious hosts to all.

• Achieve Proper: We are committed to excellence.

• Imagine Proper: We are resourceful.

• Present Proper: We have an appreciation for style and culture.

Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.