Job Openings >> Restaurant Assistant General Manager
Restaurant Assistant General Manager
Summary
Title:Restaurant Assistant General Manager
ID:1147
Department:Operations
Description

Restaurant Assistant Manager Position

 

Job Overview

Essential duties and responsibilities include the following. Other duties may be assigned as needed. Ensures a smooth dining & bar experience for all guests. Responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, can oversee the inventory and ordering of food and supplies, optimizing profits and ensuring that guests are satisfied with their dining experience. The Assistant Manager reports to the General Manager and the Director of Operations.

Experience

 

College degree preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Knowledge of computers and basic office software programs.

Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of reports.

Must have a flexible schedule and the ability to work evenings, weekends and/or holidays based on business demands.

A working knowledge of the practices and procedures of safe food handling.

Excellent customer service skills.

Friendly demeanor and positive attitude.

Ability to work in a team.

Eligible to work in the United States and agree to background investigation.

 

Duties & Responsibilities

 

Maintains proper flow on the restaurant floor. Supervises and directs team members in their daily work activities and helps fill position shortages as needed.

 

Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

 

Ensures compliance with operational standards, company policies, federal/state/local laws and ordinances.

 

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.

 

Ensures positive guest experience in all areas. Responds to complaints, taking any appropriate actions to turn dissatisfied guests into return guests.

 

Oversee staff on service floor and ensure all standards are properly followed.

 

Provide direction to employees regarding operational and procedural issues.

 

Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.

 

Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.

 

Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews as needed.

 

Conduct orientation and oversees training of new employees. Works to develop sustainable training program.

 

Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure the restaurant is staffed for all shifts.

 

Completes all other duties as assigned.

 

 

QUALIFICATIONS

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education: This is an experienced management level position. College degree preferred.

 

COMMUNICATION SKILLS

Ability to read and comprehend instructions, correspondence, and memos. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees to positively represent Altitude Hospitality Group. Must possess good communication skills for dealing with diverse staff.

MATHEMATICAL SKILLS

Ability to apply basic arithmetic to common food service applications: add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to understand financials ratios with regards to food and labor costs, etc.

COMPUTER SKILLS

Has a working knowledge of the Windows Operating System and Microsoft Office Suite, specifically Word and Excel. Must be able to seamlessly utilize proprietary databases to accurately plan production schedules, meal counts, purchasing specifications and quantities, and similar routine activities.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to be adaptable to sudden changes in production plans, scheduling, and resource allocation, and adept at service recovery.

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe certification preferred.

WORK ENVIRONMENT

Job functions are performed primarily in a clean, ventilated, well-lighted temperature controlled environment. While performing the duties of this job, the employee may be exposed to outside weather conditions; extreme cold and extreme heat. The employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts and high, precarious places. The noise level in the work environment is usually moderate.The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

The noise level in the work environment is usually moderately loud.

 

 

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must regularly lift and/or move 50 pounds or more. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and ability to adjust focus. While performing duties of this job, the employee is regularly required to stand, use their hands to finger, handle or feel, reach with hands and arms and talk or hear.

 

Hours and Availability

Typical workweek: 35-40 hours for hourly positions, 50-55 hours for salaried position

*May be more hours during high event seasons.

 

Hours vary depending on business demand.

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