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General Summary of Duties:
The Restaurant Assistant General Manager is responsible for assisting the General Manager with managing daily operations at our new Japanese Specialty Concept Restaurant. This role will be responsible for assisting with recruiting, training and managing the front of the house team including adjusting staffing levels in order to control labor costs without sacrificing service. Additionally, this role will assist with overseeing the inventory and ordering of supplies, monitoring daily cash, revenue, optimizing profits and ensuring that guests are satisfied with their dining experience.
Examples of Duties (includes but is not limited to the following):Â
- Maximize sales potential and profitability, monitor all costs related to restaurant functions
- Review financial information, monitor budgets, and ensure efficient operation and that expenditures stay within limitations, take action to correct any deviations from the budget
- Assist with all hiring of restaurant employeesÂ
- Take ownership of employee morale
- Constant inspection and evaluation of dining rooms, food receiving, preparation, production, and storage areas
- Responsible to ensure restaurants appearance meeting and exceeding standards as well as maintaining compliance with all health and safety regulations at all times
- Understand philosophy of management and owner
- Display consistent attention to detail and follow through of all restaurant policies
- Investigate and resolve customer complaints regarding food quality, service, or accommodations
- Lead the Management Staff, ensure that service standards are on par with all outside accreditation sources including but not limited to; Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond and Wine Spectator
- Offer positive solutions to problems or issues and be a voice that is part of the decision making team
- Perform additional duties and projects as assigned
Position Requirements:
- Ability to speak, read, write and understand English
- Professional demeanor appropriate for a luxury environment
- 6-8 years of combined management and service experience, preferably in a fine dining environment with a focus on service and leadershipÂ
- Must have working knowledge of point of sale systems
- Strong customer service experience, interpersonal, and communication skills are required
- Strong analytical, decision-making and problem- solving skills
- Ability to multi-task and work in a fast-paced, dynamic environment
- Ability to be flexible, adaptable and responsive to change
- Completely understand all programs, procedures, standards, specifications, guidelines and training programs
- Restaurant opening experience highly desirable
Education:
- High school degree or equivalent; Associate, Bachelor’s and /or Culinary degree preferred
Typical Physical / Mental Demands:
- Must be able to stand walk, sit
- Must be able to bend, stoop, crouch
- Must use hands to reach, grasp, handle, pull and push
- Must have good near and far vision
- Must be able to hear, talk, smell
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