We are searching for a passionate Assistant General Manager to join us in creating a relaxed, comfortable, and unique experience for our guests. We are a small, driven team and are seeking someone looking to grow with our company and eager to bring meaningful contributions to our service and operations.

The hire will be responsible for creating and maintaining a high-quality service program, managing dining team staff, and maintaining a high level of hospitality for the restaurant’s guests. We are looking for someone interested in contributing and improving systems creatively and with the leadership ability to build a culture that allows the restaurant and its staff to become sustainable and thrive.

All candidates should have:

• Strong communication skills
• Ambition and professionalism
• Respect and awareness of all staff and people 
• Ability to multi-task and be efficient
• Professionalism and desire to keep learning and growing
• Problem solving and adapting abilities
• Ability to manage a diverse staff of 20
• Shared values/belief in sustainability and equity

Qualifications:

• Experience in either Michelin rated or New York Times rated establishments 
• Prior lead/management experience
• Knowledge of both food and beverage - low-intervention wines is a plus
• Service focused, hospitality minded

Job Responsibilities

Staff Development and Training

• Improve, revise, and execute our training in conjunction with management
• Training Materials - Maintain and update training materials to ensure consistent standards.
• Regular Check-Ins with all staff to discuss learning goals, areas for support, training needs
• Learning Check-Ins and Disciplinary Actions - Working with management to ensure disciplinary procedures (verbal warning, physical write-ups, suspensions, and terminations) are being followed to maintain standards.
• Maintaining educational materials for food and beverage
• Culture Leadership
• Maintaining genuine relationships with staff while maintaning clear lines and boundaries
• Develop specific educational experiences to develop and grow staff
• Identifying ways to engage staff in their interests and find times to develop them 

Service-related Duties and Management

• Maintaining cleanliness and organization of the space
• Maintaining the restaurant ready for DOH inspection at all times
• Management of All Employees
• Support, communication, and delegation to porters
• Daily Staff Management Duties
• Ensuring efficient cuts to maintain staffing targets
• Management of Bartenders and Wine Staff
• Maintaining Service Standards
• Maintaining organization and cleanliness of bar
• Maintaining organization of downstairs storage
• Ensuring efficient inventory
• Support management in reservations and guest reservations related duties
• Pre-Service Duties
• Print daily menus for Dining Room
• Update Toast and ensure proper pricing
• Update Pre-Service notes with daily information and service notes
• Section assignments
• Ensuring all staff have what they need for service
• Ensuring staff opening checklists are all completed

• Maintaining proper flow of service (at the door, on the floor, and at the pass)
• Problem solving for guests
• Preventing issues with guests
• Problem solving with guests to ensure happiness
• Decision making and troubleshooting
• End of night procedures
• Ensure completion of all sidework, as well as additional duties
• Ensure accurate reporting
• Ensure accurate in-times and out-times for simple weekly payroll
• EON Reports
• Ensure restaurant is closed out to standards and set for next day

Administrative Duties

• Weekly invoice uploading for accountants
• Follow-up on invoice issues
• Managed designated budgets including restaurant supplies, cleaning supplies, and linens
• Maintain online menu
• Maintain staff checklists (opening, closing, deep clean)
• Purchasing

Care and Maintenance

• Support continued maintenance of space, including organizing deep clean tasks and scheduling additional cleaning shifts for porters
• Coordinating for simple repair needs, including plumbing, electrical, and HVAC-related issues
• Ensuring continued organization of physical location for efficient operations.

Administrative Duties (Operations/Administration/HR)

• Ensuring proper daily clock-in and clock-out times and proper tip sheet entries when MOD
• Reviewing tip totals with daily summary reports to ensure tip pools are properly distributed
• Ensuring staff are properly clocking in and out for breaks
• Order and maintaining restaurant supplies, which include office supplies, paper goods, and potentially dry goods and other items
• Cash Handling Procedures
  • Weekly cash drop
  • Reconciling petty cash uses
  • Maintaining petty cash limit
  • Reloading petty cash as needed
• Oversight of weekly deep clean