Position Title: Assistant General Manager, Atelier Crenn

Reports to: Atelier Crenn General Manager Secondary report: Director of Operations

Effective Date : April 1, 2023

MAIN ROLE

Atelier Crenn Assistant General Manager (AGM) assists the General Manager in managing all hourly positions in the front of house. Taking an active role in training, coaching and assisting the sommelier, host, receptionist, captain and back waiter. The AGM also is responsible for the overall management of the dining room, including inventory, preventative maintenance, and forecasting needs for supplies and repairs.

Responsibilities:

SERVICE

• Act as liaison between front-line employees and the general manager
• Work in tandem with team members and provide training and correction as necessary
• Monitor store inventory and report any needs to the general manager
• Leading the foh service team and making sure the service standards are maintained
• Ensure guest and employee satisfaction are always at the highest level.
• Follow the step of service and diffuse concept and philosophy to all employee and guest
• Assist the general manager with restaurant opening and closing duties
• Assist with Chef’s tables
• Assist and control host in research about guests prior the dinner service. Search on Google, LinkedIn, Facebook, Instagram.
• Double check reservations and make sure host assigned tables..
• Print the reservation report and guests’ tickets for the service meeting.
• Assist the reservationist on email, phone call and any request if need it.
• Maintaining standards and steps of service according to the Service Manual.
• Ensure the restaurant cleanliness and organization tasks are being completed by FOH staff.
• Maintain ambiance by controlling lighting, background music and quality and placement of linen service, glassware, dinnerware, and utensil.
• Assist and report to GM with any guest complaints
• Create food, beverage and service training plan for staff, including study materials, quizzes and training plans
• Create Blue Belle Farms training plan
• Assist administrative assistant with inventory/ ordering of supplies (menu collateral, POS paper products, business cards, etc.)
• Attend all food and beverage training classes
• Assist all areas of FOH with opening and closing duties, giving direction, coaching and leadership
• Maintain thorough knowledge of all service standard, food description Crenn philosophy, equipment, teas, coffees, and all non-alcoholic beverages.
• Meet with kitchen team daily to discuss changes in menu.
• Be present on the floor during service, guidance, and providing the service of their wine choices.
• Encourage and mentorship FOH staff to enrich and strengthen their skills and knowledge in the company’s wine selections as well as the company’s wine philosophy.
• Assist every member of the FOH staff in all service facets.
• Be a liaison between the FOH and the Chef, communicating any information pertinent to the guest experience regarding restrictions, preferences, special needs, etc.
• The knowledge of the menu and its nuances that can help guests with restrictive diets
• Reflect in the Atelier Crenn mission statement. Always show positive attitude and energy in front of the team.
• Represent Atelier Crenn professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed standards of cleanliness.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
• Demonstrate a good attitude by working collaboratively with colleagues to identify positive solutions to problems or issues. Be open and receptive to necessary changes in priorities.
• Strive to elevate your personal performance and maintaining the standards of quality.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safely.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to guests needs in a respectful and timely manner.
• Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.
• A determined commitment to the service standards for all positions in the front of the house.
• Making sure all the decisions are shared with the general Manager.
• If the deadline is not met, you must follow up and inform the general Manager.
• The ability to remember names and faces of regular guests — and greet them by name
• The flexibility to provide a high level of service to all guests.
• The ability to direct staff through modeling performance on the floor.
• An extensive knowledge of wine and how to pair appropriately with each course.
• The ability to empathize with staff members and help them develop to their next level
• Ownership mentality — the same goals as the owner/operators
• The ability to foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance
• The ability to take on any role in the FOH- at any time, for the overall success of the team

MANAGEMENT

• Assist the general manager with making improvements to the business and developing the restaurant’s systems
• Preparing service meeting with goals and an updates project list
• Assist General Manager with hiring and training of all FOH employees
• Coordinate with General Manager about conducting 6 month and 1-year reviews of all FOH employees
• Attend daily service pre-shift manager meetings and provide direction, goals, and assess progress
• Maintain healthy and friendly relationships with all our providers.
• Assist the General Manager with ensuring proper training of new hires, and maintaining good customer and public relations within the community
• Communicate any pre-training to new employees, giving them access to training materials and expectations
• Participate and assist in conducting the beverage inventory.

MENU OVERSIGHT

• Consult with Chef de cuisine regarding menu change, verbiage
• Maintain menu clean and ensure menu are not getting damage
• Keep up to date menu descriptions training.
• Built menu quizzes once a month
• Provide menu description for all dishes
• Ensure that all allergy modifications are made available daily for all dishes.
• Familiarize and assist with updating wine lists and wine pairing takeaways.

MEETINGS / COMMUNICATION

• Attend daily 2:30 meetings and discuss menu, guest information, service issues.
• Work closely with general manager to ensure operations run smooth daily.
• Attend weekly manager meetings, prepared with talking points, maintenance issues, and other concerns.

LABOR / PAYROLL

• Write all FOH labor schedules.
• Ensure that all labor numbers fit into budget for Atelier and the sustained growth and prosperity of the restaurant long term.
• Checking daily to ensure that all employees have proper clock in, clock out, and breaks.
• Assist during closing shifts to fill out tip calculator

HEALTH AND SANITATION

• Trains staff on the basic safety procedure
• Assigning task to the front of the house staff. Maintain cleaning and procedure.
• Ensure proper sanitation and personal hygiene are maintained.

HUMAN RESOURCES

• Provide feedback to General Manager in regard to employee performance and perform employee evaluations and provide a succession and training program.
• Direct team members in accurate time keeping and time clock practices and policies.
• Ensure culture and core value of the company are translated to all employees

Qualities required:

• Restaurant FOH 2-5 years Managerial and leadership skills.
• High Energy. Sense of Luxury hospitality, be warm and welcoming
• Must have exceptional skills in guest services as well as staff leadership
• High functioning multitasking ability
• Must have an exceptional knowledge of food and service.
• Operational skills in Microsoft Excel, Word, as well as accounting and cost-management
• High functioning command of the English language, as well as basic knowledge of relevant languages in the field of wine.