Position Title: Assistant General Manager, Atelier Crenn - Bar Crenn

Reports to: AC/BC General Manager    

Secondary report: Wine Director

Effective Date: January 2024

MAIN ROLE

Atelier Crenn Assistant General Manager (AGM) assists the General Manager in managing all hourly positions in the front of house, including oversight of the dining room management team as a whole.  Taking an active role in training, coaching and assisting the sommelier, host, receptionist and server assistant. 

The AGM also is responsible for the overall management of the dining room, including office inventory, preventative maintenance,  and forecasting needs for supplies and repairs. This includes collaborating with the Service Director when purchasing dining room tools and service pieces.

The AGM acts as the General Manager when the General Manager is not present. This includes working collaboratively with the Wine Director and the Service Director to constantly improve the service, hospitality and food experiences offered to the guests.

Responsibilities: 

SERVICE

• Act as liaison between line level employees, the management team and the General Manager
• Work in tandem with team members and provide training and coaching as necessary
• Monitor office inventory and report any needs to the General Manager
• Leading the foh diningroom team and ensuring the service standards are maintained
• Ensure guest, employee and management team satisfaction are always at the highest level.
• Follow the steps of service and diffuse concept and philosophy to all employee and guest 
• Assist the management team with restaurant opening and closing duties.
• Print the reservation report and guests’ tickets for the service meeting.
• Assist the reservationist on email, phone call and any request if needed.
• 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 utensils.
• 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 managers with FOH with opening and closing duties, giving direction, coaching and leadership.
• Maintain thorough knowledge of all service standards, food description Crenn philosophy, equipment, teas, coffees, and all non-alcoholic beverages. 
• Meet with the kitchen team daily to discuss changes in the menu.
• Be present on the floor during service, guidance, and providing the service of their wine choices.
• Encourage and mentor 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 a 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. 
• 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 maintain 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   
• Provide menu description for all dishes - updating the Food Bible and any documents that pertain to the dishes or  menu for staff education and development.
• Build menu quizzes once a month
• Ensure that all allergy modifications are made available daily for all dishes.
• Familiarize and assist with updating wine lists and wine pairing takeaways when the sommelier team or Wine Director is unable to do so.

MEETINGS / COMMUNICATION

• Attend daily service meetings and discuss menu, guest information, service issues and adjustments.
• Work closely with the General Manager to ensure operations run smoothly on a daily basis.
• Attend weekly manager meetings, prepared with talking points, maintenance issues, and other concerns.
• Be an extension of the General Manager in terms of communication with the management team and the dining room staff.

LABOR / PAYROLL

• Write all FOH labor schedules.
• Ensure that all labor numbers fit into the 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 the tip calculator.

HEALTH AND SANITATION

• Train staff on the basic safety procedure
• Assigning tasks to the front of the house staff.  
• Oversee the cleaning procedures of the dining room spaces on a daily basis.
• Ensure proper sanitation and personal hygiene of all dining room staff are maintained.

HUMAN RESOURCES

• Provide feedback to the General Manager of employee performance and perform employee evaluations and provide a succession and training program.
• Support team members in personal and professional growth development
• Ensure culture and core value of the company are translated to all employees

Qualities required:

• Restaurant FOH 2-5 years  
• Managerial and leadership skills.
• Charming and well spoken.
• Exceptional tableside service.
• Sense of luxury hospitality.
• Warm and welcoming to both the guests, staff and management team.
• Ability to work well with all teams.
• Strong coaching, teaching and mentoring skills.
• Ability to delegate appropriately.
• Must have an exceptional knowledge of food, beverage and service.
• Highly Developed skills in Microsoft Excel, Word, accounting and cost-management
• Strong Knowledge of Tock, Resy, 3rd Place, and any other guest-related programs or apps
• High functioning command of the English language, as well as basic knowledge of relevant languages in the field of wine.