Job Overview

JOB DESCRIPTION
The role of the Assistant General Manager (AGM) consists of but is not limited to ensuring smooth restaurant operations, providing a safe and warm place to work for our employees, demonstrating excellent hospitality to all who walk through the doors, managing labor goals through staffing and scheduling, and brainstorming creative ways to increase revenue. Positions are always evolving so you may be asked to do things above and beyond what is listed below. The AGM is expected to lead with fairness, clarity, empathy, and positivity, to work together with the rest of the management team to provide a good example for all staff, and to be an active participant in service.
REPORTING RELATIONSHIP
The AGM reports to the GM and DOP regarding all restaurant issues. Report kitchen issues to the GM, CDC, Culinary Director, and DOP. Report HR related issues to the GM and DOP. Communicate and uphold restaurant policies and procedures with the staff.
RESPONSIBILITIES

  • Deliver excellent guest service and require the same from all staff.
  • Assist in leading staff training and development by instituting our training programs, leading daily pre-shifts, and monitoring and coaching FOH staff to be successful.
  • Communicate clearly and concisely at all times using professional language and utilize the non-verbal communication tools provided to you such as Daily Manager Logs, Notes, Staff Performance Logs etc.
  • Properly handle all money and cash coming in and out of the restaurant including using the Safe Count Sheet, handling pay outs, employee check distribution, proper usage of any company credit/debit cards, and using care when accepting any cash owed from servers and bartenders.
  • Represent the restaurant proudly by encouraging positivity towards restaurant events and operational changes and using social media to positively promote the restaurant when applicable.
  • Maintain a 40-50 hour work week focusing on efficient work hours and keeping your work/life balance strong.
  • Manage labor budgets as set by the DOP by adjusting staffing levels and scheduling smartly. Regularly ensure that staff are clocked in and out at the correct times and using the correct job code.
  • Become an expert on the food and beverages of the restaurant so that you may be a resource to staff and guests.
  • Assist the Beverage Director in the operations of the bar by completing weekly inventory, monitoring and placing bar consumables orders, and ensuring the beverages are being made correctly by doing regular quality control checks.
  • Regularly taste menu items for quality and taste; report positive and negative feedback to DOP and Culinary Director.
  • Drive operational excellency by managing on-shift operations, optimizing seating, and maintaining the ambiance expectations set by the company.
  • Maintain a safe, clean, and hazard-free work environment.
  • Put the guest first by managing guest issues appropriately and proactively, gathering guest feedback, and creating memorable moments of hospitality.
  • Monitor and document guest feedback on food, beverages, and service both positive and negative.
  • Participate in keeping the restaurant and shared workspaces clean and organized.
  • Be an active participant in weekly manager meetings.
  • Be your own biggest cheerleader, challenge yourself, and seek out additional responsibilities to further your growth in this industry and within our company.
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