Assistant General Manager

Job Details

A Front of House Manager has diverse responsibilities overseeing the operations of both the front of house and back of house. The major areas of accountability for the role include, but are not limited to, ensuring exceptional hospitality, contributing to efficient and consistent service, coordinating the operations of the entire staff, and, in general, contributing at a high level to the long-term success and profitability of the enterprise.

Areas of Focus:

• Hospitality:
• Work to build a culture of healthy, unreasonable, hospitality - both externally toward guests AND internally with the team.
• Ensure that all staff meet and exceed customer expectations.
• Develop systems and provide coaching to ensure standards are met consistently over the arc of time.
• Work toward a positive guest experience in all regards. This includes collaborating with the GM to turn dissatisfied guests into returning customers.
• Build positive relationships with patrons, event hosts, influencers, vendors, partners, and anyone else who engages with the restaurant.
• Represent the restaurant well, both in the building and outside of it.
• Beverage:
• Coordinate with other management to ensure all requirements are met for beverage service each night.
• Coordinate with other management to develop and execute beverage training.
• Understand the inventory and invoice tracking systems and assist the GM when necessary.
• Financial Management
• Understand our two largest variable costs (cost of goods and labor) and appropriately make decisions to meet budget goals in both areas.
• Review monthly budgets and financial statements with directors and owners.
• Manage FOH labor and supply budgets.
• Human Resources
• Coordinate with HR to process all FOH hiring and terminations.
• Ensure compliance with all federal, state, and local regulations.
• Coordinate with other management to develop the training of new employees.
• Working alongside other management to handle in-team conflict in a way that is professional, respectful, and clearly understood by those involved.
• Maintenance and Organization
• Ensure that the restaurant is exceptionally clean and hygienic at all times.
• In areas without systems or failing systems, develop organizational systems for equipment, food, supplies, etc.
• Inhibit clutter and promote efficiency.
• Work alongside the building manager to coordinate maintenance (including preventative care) and repair of equipment and fixtures.
• Operations
• Optimize usage of the Toast platform and ensure it is consistently an accurate reflection of the menu.
• Optimize OpenTable.
• Ensure that the music volume, lighting, and room temperature are appropriate at all times.
• Ensure the building is secure each night upon closing.
• Ensure all required information is communicated to the team promptly. Especially in regards to allergens and new menu items.

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person