The Assistant General Manager is responsible for serving as the General Manager's right hand supporting him/her by completing tasks as directed. He/she is responsible for directing the flow of service through the dining room, managing cost controls, driving financial success, ensuring guest service excellence, ensuring the safety/security of guests and co-workers and for supervising all front of the house staff. The ideal candidate must have strong beverage knowledge.
ESSENTIAL FUNCTIONS- Completely understand the Lawry's Brand including procedures, best practices, standards, specifications, and guidelines.
- Comply with all of Lawry's employment related policies and procedures and behavior consistent with the company's desire to maintain a workplace free of incidents of co-worker harassment, discrimination, drug or alcohol abuse.
- Addresses co-worker performance problems immediately and consistently, following the company's progressive disciplinary program.
- Assures that Lawry's Code of Conduct and Code of Ethics is followed by everyone in their daily activities.
- Responsible for the restaurant adhering to all corporate guidelines to maintain operations, food quality and guest satisfaction.
- Be a role model, facilitator, and able co-worker in nearly every position within the restaurant.
- Lead and motivate team members through positive and respectful leadership.
- Communicate effectively in order to ensure that the excellent restaurant operations are consistently achieved.
- Continually strive to develop your staff in all areas of managerial and/or professional development including identifying and developing training goals, maintaining staffing levels
- Train, develop, and coach co-workers in culinary and guest service principles and practices.
- Responsible for scheduling FOH co-workers on a weekly basis.
- With the GM, responsible for completing annual Performance Reviews of all co-workers.
- Adhere to Lawry's grooming standards.
- Attend all mandatory co-worker meetings, training, informational and education sessions.
- Establish standards of performance for the dining room area.
- Partner with the GM to lead co-workers to ensure the restaurant runs quickly and efficiently.
- Collaborate with the GM to achieve Lawry's objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of co-workers and creating a positive, productive working environment.
- Consistent communication with HOH and Executive Chef
- Proactively develop and identify systems and resources for recognizing, reporting and communicating safety issues for all co-workers.
- Ability to run the restaurant successfully in the GM's absence
- Recognize safety issues and develop resources/reports to communicate issues to management to resolve
- Ability to run pre-shift meetings, management and financial review in the GM's absence
- Prepare all required paperwork, including government forms, reports, performance reviews, and schedules in an organized and timely manner. Also audit co-worker files to ensure accuracy of processes.
- Follow Lawry's Restaurants operational policy and procedures, including those for cash handling and safety/security, to ensure the safety of all co-workers and guests.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, co-workers and guests.
- Consistently review restaurant operations to identify any problems, concerns and opportunities for improvement.
- Enforcing safety and sanitary practices, maintenance and regulatory compliance for the entire restaurant and premises.
- Maintain a system of cost controls through purchasing and inventory.
- Follow inventory control procedures and guidelines.
- Assist with scheduling, expense tracking, labor management, and local restaurant marketing.
- Responsible for estimating food and beverage cost and requisition supplies.
- Partners with GM to manage P&L for your individual restaurant.
- Assist with producing financial and operational reports on a daily, weekly, monthly, and quarterly basis.
- Work with GM to support and drive business goals and priorities in the best interest of the organization as measured by guest satisfaction and guest retention.
- Ensure that all guests feel welcome and are given responsive, friendly, and engaging attention at all times.
- Investigates, resolves and responds to food quality and service complaints, with the goal of turning dissatisfied guests into return guests.
- Providing active community involvement with a strong presence at events, clubs and organizations by your restaurant and its co-workers.
- As needed, attend private parties and key guest meetings to maintain visibility.
POSITION QUALIFICATIONS- Well versed in all processes and positions (FOH and HOH).
- Strong interpersonal skills, excellent verbal and written communication skills.
- Exceptional people and development skills, and a proven track record in attracting, assessing, developing, coaching, and managing talent.
- Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.
- Passion for hospitality and guest service excellence.
- Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
- Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
- High degree of flexibility and the ability to manage multiple projects with a strong attention to detail.
- Ability to effectively present information and respond to questions from groups of managers, clients and guests.
- Have an understanding of P&L and other financials.
- Ability to communicate effectively in writing within all levels of the organization.
- Working knowledge of basic computer operations and associated software applications required to accomplish job responsibilities.
- Strong math skills.
- Demonstrate outstanding organizational and time management skills.
- Must exhibit the highest level of professionalism in dealing with sensitive and confidential information.
- Must be able to work weekdays, weekends and holidays.
- Willingness to work an 11-12-hour day.
- Possession of food certifications as required by local, state and federal law.
- Strong familiarity with OSHA and all local Department of Health Regulations.
Experience:- A minimum of 3 years of experience as a Manager in a full service, fine dining, high volume restaurant.
- Strong spirits and wine background.
- Culinary or Hospitality degree preferred.
- Familiarity with P&L and financial reporting experience.
- Cost controls experience.
- Impeccable service standards, attention to detail and organization skills.
- Ability to multi-task and work in a fast paced atmosphere.
- Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members.
- Proven ability to lead others and positively influence co-worker behavior.
- Excellent verbal communication skills.
- Track record of working a flexible schedule.
- Bilingual (Spanish/English) preferred but not required.
- Effective management skills to motivate and develop co-workers.
- Demonstrated excellent verbal and written communication skills.
- Commitment to hospitality and service excellence.
Computer Skills: Knowledge of MS Office, Point of Sales systems (Toast), scheduling software and any department-specific systems in use.
Education: Bachelor's Degree or equivalent professional experience.
Salary Range- $85-$90,000/annual
