The Ivory Peacock located in the Nomad area of Manhattan focused on creating high quality cocktail and culinary destinations that are approachable, fun and satisfying is seeking an Assistant General Manager to join the management team and help lead the FOH operations.

The AGM will work alongside the management team to oversee the management, training, and collaboration of the FOH team including their service, standards, growth and activities for this world class bar and restaurant. 

The Associate General Manager will be a critical part of the venue’s team working in collaboration with the management team on overseeing the operations of the team, and the daily activities of the FOH operations for the upstairs venue, and the respective employees in accordance with best practices, company policies and procedures.

We envision the AGM owning specific tasks, channels of activities, roles and responsibilities wtihin the management team based upon the segments of duties that align best to the right candidate's experiencde.

Key Responsibilities, including but not limited to:

• Work with management team to oversee FOH operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitably including maintaining and leading all opening and closing procedures 
• Support the GM and owsnership team in ensuring the guests and team have a consistently great experience
• Acts as one of the gatekeepers of the venue including its maintenance and appearance including the systems of all small wares, goods and furniture, art, infrastructure fixtures and operational tools including the organization, cleanliness of the front-of-house, and the entire venue
• Collaborate on interviewing, hiring and training new applicants for all FOH roles including anticipating staffing needs ahead of actualization 
• Collaborate on leading the training, scheduling, growth opportunities and employee development of all front-of-house employees
• Collaborate on the architecting of the daily guest experience - ensuring it anticipates and accommodates the needs of the guests ensuring the steps of service and guest experience are maintained to excellence 
• Maintain professional appearance standards of oneself and the team
• Responsible for all front-of-house job performance reviews in conjunction with the Ownership Group
• Supervise the execution of regular service including unique experiences and events such as catering and private events on-site, seasonal outdoor seating and all in/off-venue events
• Regulates all executive-level POS functions including ensuring all systems and reporting are operational, with accuracy in functionality and reporting liaising with technology partners and systems as needed 
• Ensure relative to role the venue is always in compliance with all federal, state and local laws and regulations; and company policies
• Coach and develop front-of-house employees by setting clear guidelines and expectations that provide a strong team and guest experience
• Ensure all mechanical systems are in good working order and compliant with all federal, state and local ordinances
• Manage all employees to keep compliant with all front-of-house standards and procedures with understanding of all key roles and responsibilities within the FOH organization 
• Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings, as needed and required 
• Portrays a positive and professional attitude with the ability to lead with clarity, by listening and by sharing knowledge positively empowering the team
• Team player providing support and assistance to all fellow team members with a growth-mindset always in the forefront 

Qualifications: 

• Minimum 4+ years previous hospitality experience in an Assistant General Manager or senior management role within a high-volume setting is essential
• Two-year associate degree or bachelor’s degree in Hospitality, Business etc. or equivalent work experience preferred
• Strong hospitality and team management experience in a high touch hospitality environment with proficient food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff, Wine certifications and knowledge is a plus 
• Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required
• Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing
• Demonstrates financial acumen with P&L statements, annual budgets, forecasting, COGS, and labor models
• Organized, self-motivated, and proactive with a strong attention to detail including strong written and verbal communication
• Possess all New York mandated food safety certifications

Physical Demands & Work Experience:

• Must be able to stand, lift and bend for extended periods of time
• Must be able to bend and lift to 50 lbs 
• Role may include job duties or tasks requiring repetitive motion, movement and navigation throughout a bilevel venue
• Potential to exposure to hot kitchen elements, raw foods, and/or cleaning materials.
• Must be able to remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays

In addition to competitive salaries, benefits may Include subject to qualifications and final package: 

• Paid Holidays / Vacation
• Health insurance (a % of the monthly fees to be paid by the company)
• Disability Insurance
• Accidental Death & Dismemberment Insurance
• Paid Sick Leave
• Year End Performance Bonus based primarily on financial success of the operation