Title: Assistant General Manager 

Reports to:  General Manager

Employment Classification: Exempt, Full-Time 

General Description: The Assistant General Manager of the restaurant works alongside the General Manager to guide and oversee service and operations in accordance with standardized policies. They ensure the restaurant runs smoothly on a daily basis, best practices are in place to drive revenue and profitability, and act as a leader to drive the culture and morale of the team. 

Essential Duties and Responsibilities

• Works with the General Manager in setting the direction of the business in day to day operations as well as developing and executing a plan to drive sales, manage guest experience, and grow the business 
• Manages FOH schedule; ensures the FOH is properly staffed and in line with labor cost goals 
• Assists the leadership team with all FOH staff responsibilities in partnership with the HR team (includes: onboarding, training and development, employee relations, disciplinary action, documentation, terminations, etc.) 

• Lead service and manage guest relations, handling all feedback or issues with tact and professionalism
• Works directly with all leadership in order to promote a strong and unified leadership dynamic—breaking barriers of separation between FOH and BOH 
• Responsible for attending regular meetings to stay updated on financials, service, new procedures, and improvements 
• Oversees and manages the dining room team, ensuring that they are performing up to standard and supporting the needs of the restaurant in their given roles 

• Responsible for holding pre-shift meetings or have another manager holding these in your absence 
• Works with the General Manager to become fluent in all aspects of the business and budgets in order to guide the team to success for all goals set forth 
• Works with entire leadership team to drive the success of the restaurant  
• Follows and reinforces organization, efficiency and policies pertaining to service in the dining room 
• Balances admin responsibilities with service responsibilities 

• Enhances and strengthens guest relationships, established and new 
• Promotes cooperative effort, a team spirit, good morale and positive culture among employees 
• Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed 
• Ensures the entire space looks, smells, and feels great (lighting, temperature, bathrooms, cleanliness, and seating arrangements) 
• Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.) 

• Helps with duties of other employees (i.e. server, food runner, etc.) when necessary because of an unexpected absence or extra volume  
• Responsible for ensuring that all server check outs and restaurant closing duties are performed on a daily basis to standards, delegating this responsibility when appropriate 
• Has a strong understanding of company background, core values and philosophy 
• Adheres to all company safety and sanitation policies and procedures  
• Performs other work related duties as assigned 

Minimum Qualifications

• Minimum 3-5 years working in a high-touch restaurant environment 
• Restaurant Management Certification or college degree preferred 
• Previous management experience required 

• Experience with operations management, team management, and team development 
• Proficient in a variety of technology systems, especially Microsoft Office, Microsoft Excel, Toast POS, Resy and Google Suite
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business  
• Food Protection Certificate & Basset Certification 
• Willingness to maintain a clean, healthy, and safe working environment 

• Ability to coordinate multiple activities with attention to detail 
• Ability to work independently, with minimal supervision 

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks 

• Ability to operate and use all equipment necessary to run the restaurant 
• Ability to handle stress under pressure 
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds 
• Ability to work varied hours/days as business dictates 
• Ability to stand for up to 8-10 hours a day  

Verve Wine provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.