POSITION OVERVIEW:
The Assistant General Manager is responsible for leading and managing restaurants. Responsible for different tasks such as daily restaurant operations, marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, as well as greeting and serving restaurant guests

GENERAL EXPECTATIONS

• Act with integrity, honesty and knowledge that promote the culture, values of Andros Taverna
• Is knowledgeable of and upholds the policies of Andros Taverna as it applies to conduct, expectations, and procedures.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Recognize or seek areas for staff, restaurant improvement and offer positive solutions for change.
• Operate within the restaurant on a daily basis with efficiency, respect and professionalism
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Understand philosophy of management and owner.
• Display consistent attention to detail and follow through of all policies and procedures.
• Represents the market professionally through effective communication, cooperation and relationships with all business partners.
• Collaborates with team to create a culture and work environment based upon respect; fostering opportunities for the team to learn, grow and develop their abilities.
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

ESSENTIAL JOB FUNCTIONS

• Lead guest service on the floor.
• Ensure highest level of hospitality is being displayed during shifts
• Open and close store as scheduled.
• Responsible for daily Preshifts and Floor plan.
• Conduct facilities walk through, communicating maintenance issues that need to be addressed
• Review Log and contribute notes daily.
• Responsible for helping to achieve targeted sales goals.
• Collect, review and report guest feedback.
• Ensure that employees comply with health and food safety standards
• Address complaints regarding food quality or service
• Manage staff schedules as delgated from the GM
• Manage budgets and payroll records including daily tips
• Continue to establish higher standards for personnel performance and customer service

QUALIFICATIONS

• To perform this job successfully, the Service Manager 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.
• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
• A minimum of 3 years of supervisory or management experience.
• Must be able to communicate clearly, both verbal and written.
• Be able to work in a standing position a minimum of 8 hours a day.
• Be able to reach, bend and frequently lift up to 50 pounds.
• Must have the stamina to work a minimum of 40 hours per week

EDUCATION

• High school diploma or equivalent work experience
• Bachelor or Associate degree preferred

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an Assistant General Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the AGM is regularly required to stand, walk,
sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The AGM is occasionally required to stoop, kneel, crouch, or crawl.

Any and all inquires can be submitted through Culinary Agents or emailed directly to [email protected]