Restaurant Assistant General Manager

Status:  Full-Time Year-Round

Salary: Based on Experience

Hours/Days:  Varies.  Must maintain flexibility in scheduling, including early mornings, late evenings, weekends, and holidays.

I. Summary of the Role

The Food & Beverage (F&B) Assistant General Manager (AGM) supports the Food & Beverage General Manager in overseeing all F&B operations to ensure exceptional quality, service, and profitability. This role involves assisting in the planning, execution, and evaluation of daily operations across all F&B outlets, events, and operations. The F&B AGM collaborates closely with department heads and team members to drive standards of service, maintain operational efficiency, and deliver an outstanding guest experience. This position also ensures compliance with health, safety, and sanitation regulations while implementing cost-control measures and fostering a positive team culture. In the absence of the F&B General Manager, the F&B AGM would run the day-to-day operations of the Department.

II. Key Responsibilities

1. Operational Management:
   • Assist in directing the daily operations of all F&B outlets, banquets, room service, and other F&B functions.
   • Monitor service standards and implement improvements to ensure guest satisfaction.
   • Ensure compliance with SOPs, local liquor laws, and health and safety standards.
2. Team Leadership:
   • Supervise and mentor outlet supervisors.
   • Participate in interviewing, hiring, onboarding, and training of F&B staff.
   • Conduct regular performance reviews and provide constructive feedback to team members.
   • Foster a positive and collaborative team environment, encouraging accountability and innovation.
3. Financial Oversight:
   • Assist in preparing budgets, forecasts, and financial reports.
   • Monitor and control food, beverage, and labour costs, implementing measures to improve profitability.
   • Analyse sales and operational data to identify trends and recommend actionable strategies.
4. Guest Service Excellence:
   • Actively engage with guests to ensure satisfaction and address concerns promptly.
   • Collaborate with the team to create memorable dining experiences that align with the brand's reputation.
   • Oversee the handling of guest complaints, ensuring timely and satisfactory resolutions.
5. Compliance and Safety:
   • Ensure all team members adhere to safety, sanitation, and alcohol awareness regulations.
   • Monitor loss prevention procedures across all outlets.
   • Maintain a clean and safe work environment, promptly addressing any safety concerns.
6. Staff Development:
   • Participate in ongoing training and development programs for all F&B staff.
   • Conduct departmental training on SOPs, technical skills, and service standards.
   • Promote a culture of continuous improvement and professional growth.

III. Accountability

1. Operational Excellence:
   • Maintain high standards of service, cleanliness, and operational efficiency.
   • Ensure consistent compliance with company policies and brand standards.
2. Financial Responsibility:
   • Assist in achieving revenue targets and controlling expenses.
   • Monitor and report any discrepancies in sales tickets, receipts, or inventory.
3. Guest Satisfaction:
   • Ensure prompt and courteous handling of all guest interactions.
   • Proactively seek opportunities to enhance the guest experience.

IV. Required Skills and Qualifications

1. Experience and Education:
   • A bachelor's degree in hospitality management or business administration, or a related field is preferred.
   • 4 years of progressive experience in F&B management, preferably in a resort or multi-outlet environment.
2. Technical Skills:
   • Proficiency in restaurant management systems (e.g., MICROS, Toast) and Microsoft Office Suite.
   • Knowledge of food and beverage preparation, menu planning, and service delivery.
3. Leadership and Interpersonal Skills:
   • Strong leadership abilities with a proven track record of developing high-performing teams.
   • Exceptional communication, problem-solving, and decision-making skills.
4. Certifications:
   • Alcoholic Beverage Certification and a Food Handler Permit are preferred.

V. Specialized Equipment

• Blending machines, coffee brewing equipment, soda dispensers
• Portable tables, chairs, and bar equipment
• POS terminals and inventory management systems

VI. Physical Demands

• Ability to stand, walk, and bend for extended periods.
• Ability to lift, push, or pull up to 50 lbs.
• Requires repetitive motion, including reaching, kneeling, and stooping.
• Capability to work in varying environments, including hot, humid, and outdoor conditions.

VII. Work Environment

• Varied work settings, including dining areas, kitchens, outdoor spaces, and offices.
• Must maintain flexibility in scheduling, including early mornings, late evenings, weekends, and holidays.
• Exposure to crowded environments and varying weather conditions.

VIII. Key Attributes for Success

• Passion for hospitality and delivering exceptional service.
• Strong focus on teamwork and collaboration.
• Ability to adapt to changing priorities and thrive under pressure.
• Dedication to maintaining quality, compliance, and operational excellence.