Restaurant Assistant General Manager

Job Description

Summary of Position

Responsible for the ongoing day-to-day front-of-house operations of the restaurant. The Restaurant Assistant General Manager works under the direction of the Restaurant General Manager and provides leadership and oversight of front-of-house operations in their absence. The Restaurant Assistant General Manager is responsible for ensuring exceptional guest service, operational efficiency, colleague engagement, and adherence to company standards and policies.

Responsibilities:

• Ensure that all managers and service staff follow the essentials of service and service steps outlined in the Team Member Guide to Service
• Conduct table visits to ensure that guest expectations are consistently met
• Properly handle all guest complaints and/or concerns during service
• Review and follow up on all service and facility issues outlined in guest feedback
• Ensure that each course arrives within the outlined and approved timeframe:  I
  • Appetizers: 7–10 minutes
  • Entrées: 25–30 minutes
  • Desserts: 7–10 minutes
• Act as Maître d’ and assist guests with reservations and table assignments when appropriate
• Conduct motivating and inspiring pre-meal meetings that are educational and provide constructive feedback
• Assign stations for dining room staff
• Supervise and direct the activities of all front-of-house staff, including service staff, bartenders, food runners, and stewards
• Ensure that all managers and staff members adhere to grooming standards
• Maintain proper staffing levels to ensure quality guest service and efficient labor costs while minimizing overtime
• Complete weekly staff schedules as required
• Ensure that staff discipline is consistent, fair, and handled appropriately by the Restaurant Assistant General Manager and managers
• Ensure that all front-of-house staff receive proper training and development
• Ensure that all front-of-house staff reach their full potential through ongoing evaluation, coaching, training, and development
• Assist the Restaurant General Manager in all respects in maintaining the profitability of the restaurant
• Conduct accurate checkouts and ensure managers are doing the same
• Accurately complete all deposit slips and petty cash vouchers
• Ensure that staff are properly clocked in and out and adjust when needed
• Ensure that all cash-handling and financial procedures are followed accurately and consistently
• Keep the lines of communication open with the BOH to ensure the quality and consistency of the food
• Communicate any maintenance issues to the Restaurant General Manager and/or Chef de Cuisine and follow up to ensure issues are resolved
• Review and remain aware of all issues identified in local Health Inspection Reports
• Follow all safety and sanitation policies and procedures as outlined by local health boards and Company policy and ensure that staff do the same
• Ensure guest incident and suspected foodborne illness reports are properly completed and reported to Executive Committee
• Understand and follow all Company emergency procedures
• Understand and communicate all information as outlined in the Employee Handbook
• Communicate with the Restaurant General Manager and/or People & Culture on any employee-related issues

In addition, you are personally responsible for:

• Informing the Restaurant General Manager and/or Chef de Cuisine of any situation that may negatively or positively affect the ongoing, day-to-day, or long-term operations of the restaurant
• Ensuring open and effective communication between staff and management

Following through on operational issues and ensuring appropriate resolution

Qualifications

• Working knowledge of computerized point-of-sale systems
• Demonstrated understanding and application of basic mathematical principles
• Significant cash-handling experience
• Excellent product knowledge, including food, wine, and bar operations
• Ability to effectively supervise, coach, and support employees in the performance of their duties
• Demonstrated expertise in performing all service positions within the restaurant
• Excellent written and verbal communication skills and strong problem-solving abilities
• Ability to work effectively in a fast-paced, multi-tasked environment
• Strong organizational skills and attention to detail
• Ability to manipulate and transfer up to 50 pounds

Additional Information

All your information will be kept confidential according to EEO guidelines.