Job Type

Full-time

Description

Assistant General Manager (AGM)

Requirements

What we require:

? 2-3 years of assistant restaurant general manager experience

? Ability to consistently meet daily, weekly and monthly deadlines

? Basic math skills and knowledge of daily restaurant financial practices

? Experience with a variety of software programs and online tools is preferred including: Microsoft Office, especially Word and Excel; Google Drive, Google Docs and Google Sheets; Adobe CS, specifically inDesign or another similar desktop publishing software application; Ctuit or other similar Restaurant management software; TOAST or other FOH POS software system.

? Ability to stay abreast of modern technological advances such as new restaurant software and POS systems.

? Ability to effectively communicate in both verbal and written formats

? Ability to build and maintain relationships both internally and externally

? Familiarity with restaurant costing, including food/beverage costing and labor costing

? Juggle multiple tasks and adjust to changing schedules and priorities in a fast-paced environment

? Must be at least 18 years of age

What are the job duties:

? Responsible for supporting the General Manager in all aspects of the day to day operations of the restaurant including but not limited to, onboarding/offboarding, staff development & training, staff supervision, operational SOP's, payroll, banking, scheduling, R&M tasks, event management, P&L analysis, and all other duties that provide a healthy and functioning restaurant.

? Is acting General Manager when the General Manager is not present.

? Foster a culture throughout the restaurant that follows our Guiding Principles of Business the right way, Great food, Exceptional service, Authentic relationships, and having FUN doing it.

? Strong balance of leadership and managerial skills. Able to guide and develop staff while setting clear expectations and holding them accountable.

? Ensure positive guest service in all areas.

? Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests;

? Communicate directly with the General Manager regarding staffing levels, scheduling, creating and implementing operational systems for all staff;

? Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews;

? Monitor and track staff attendance and punctuality;

? Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness;

? Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs;

? Stays up to date of the most recent State and Federal laws regarding labors ie meal breaks, rest breaks, Overtime, Double time, reporting time, etc.

? Responsible for the daily set up and operation of the POS System;

? Ability to understand the inventory needs of the Oyster Bar;

? Provide oversight and communicate any needs for the pars of bread, shellfish, linen, merchandise, sundries and food items;

? Proactively manage the floor by checking in with tables, help to run food and even jump in and shuck a few oysters if necessary;

? Meet or exceed established deadlines; and

? Communicate clearly with managers, kitchen and dining room personnel, and guests.

? May serve as the location lead for designated operational focus areas including oyster excellence, beverage programming, training, safety, inventory, or other business initiatives.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by 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.

? Employee is regularly required to talk or hear.

? Employee is frequently required to stand, walk, bend, stoop, use hands to finger, handle or feel; and reach with hands and arms.

? Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

? Employee regularly ascends/descends office ladder.

? This position requires the ability to occasionally lift office/restaurant/farm equipment, products and supplies, up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

? The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers.

? Entails a fast paced, frequently changing environment in which interruptions are considered normal;

? Minimal exposure to physical risks such as operating dangerous equipment or working with chemicals;

? Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy;

? Moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises; and

? Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here.

Salary Description

$90,000.00 annual salary