Assistant General Manager
Casa Lever
390 Park Avenue, New York, NY, United States
Sorry, this job expired on Oct 12, 2023. Below are other jobs that may be of interest to you.
Required Years of Experience
2 years
Job Details
Casa Lever is seeking an Assistant General Manager to join our team! In this role, you will work closely with the General Manager to ensure the smooth operation of our restaurant. The ideal candidate will have a strong background in management, excellent communication skills, excellent wine knowledge, and a proven track record of success.
We offer a competitive salary, a comprehensive benefits package, and opportunities for professional growth and development. If you are a dynamic and results-driven individual who thrives in a challenging environment, we encourage you to apply for this exciting opportunity!
Key Responsibilities/Accountabilities:
Directorial
• Responsible for departmental logistics efficiency – monitor what works and what doesn’t and be flexible to adjust to achieve expected outcome with the approval of GM.
• Continually assist in creating new offerings for dining room guests based on demand and guest’s comments and feedback and/or current trends (suggestions for new menu options, brunch offerings, cocktails, etc.)
• Responsible for all new hire and existing staff training and materials generation to include menu dish descriptions, service manual updates, following up on on-going trainings, etc.
Dining Room Service
• Assist dining room staff during service and oversee the service and flow of entire restaurant by being present on the floor during all meal periods.
• Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession.
• Support dining room staff with any other tasks and resolve brought up issues.
• Personally liaise with all private dining contract contacts during PDR events.
• Personalize service by leading by example - using guest’s name, building relationships with loyal guests, checking on satisfaction by being involved and touching every single table.
Labor Management
• Direct daily work activities of all scheduled staff including management.
• Continually review performance of all staff - address shortcomings and recognize success.
• Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management.
• Cultivate and nurture a management team who will uphold the service and hospitality standards.
• Work closely with the rest of the management to establish a group hospitality minded employees who will develop and maintain our philosophy and values.
• Understand, follow and direct others in current safety procedures. Product Presentation
• Monitor and make sure quality of food and beverages is at its highest.
• Maintain control over inventories – beverage, china/glassware/silverware.
• Responsible for overall grooming of service staff Financial
• Follow an organizational structure that ensures maximized productivity and communication – overview of daily floor plan and section division, assign manager duties, follow up on side work completion, etc.
• Maintain the safety and security of all employees, guests, and company assets.
• Maximize financial performance and profit – keep the food & beverage costs down.
• Suggest promotions and bring revenue increase ideas, train staff on up selling, build guest loyalty by touching every single table, monitor schedules and actual hours worked, etc.
• Enforce federal, state and local laws including health & labor. Administrative • Ensure accuracy of menus, wine list, beer and house cocktail lists and POS postings.
• Keep all departmental literature up to date including, but not limited to: a. Job Descriptions b. Training Manual c. Forms: New Hire, Termination, etc. d. Most current Menu Descriptions
• In the absence of General Manager - personally respond to all guest requests and/or complaints in timely manner
• Find a way to actively respond to all company/operation emails whenever possible and always in professional manner (not on the floor in the view of the guests and not during the service)
• Participate and monitor Avero reports regarding the daily performance of the restaurant.
• Attend all necessary meetings scheduled by General Manager, Director of Operations, or ownership.
Self-Development
It is understood that as Assistant General Manager you are responsible to maintain current knowledge of the world of restaurants when it comes to food, wine, beer, and spirits. You will be required to continually develop this knowledge on your own time and stay on top of current industry trends. Your progress in education will be evaluated on ongoing basis. Likewise, the company will assist in any way possible with any educational goals that relate to your duties as Assistant General Manager (with prior management approval).
Minimal Essential Requirements:
• The ability to work as part of a team, and personal cleanliness.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 25lbs
COMPENSATION
The base pay range for this position is 95k - 110k. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.
We are an equal opportunity employer and welcome applicants from all backgrounds to apply.
#casalever
Key Responsibilities/Accountabilities:
Directorial
• Responsible for departmental logistics efficiency – monitor what works and what doesn’t and be flexible to adjust to achieve expected outcome with the approval of GM.
• Continually assist in creating new offerings for dining room guests based on demand and guest’s comments and feedback and/or current trends (suggestions for new menu options, brunch offerings, cocktails, etc.)
• Responsible for all new hire and existing staff training and materials generation to include menu dish descriptions, service manual updates, following up on on-going trainings, etc.
Dining Room Service
• Assist dining room staff during service and oversee the service and flow of entire restaurant by being present on the floor during all meal periods.
• Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession.
• Support dining room staff with any other tasks and resolve brought up issues.
• Personally liaise with all private dining contract contacts during PDR events.
• Personalize service by leading by example - using guest’s name, building relationships with loyal guests, checking on satisfaction by being involved and touching every single table.
Labor Management
• Direct daily work activities of all scheduled staff including management.
• Continually review performance of all staff - address shortcomings and recognize success.
• Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management.
• Cultivate and nurture a management team who will uphold the service and hospitality standards.
• Work closely with the rest of the management to establish a group hospitality minded employees who will develop and maintain our philosophy and values.
• Understand, follow and direct others in current safety procedures. Product Presentation
• Monitor and make sure quality of food and beverages is at its highest.
• Maintain control over inventories – beverage, china/glassware/silverware.
• Responsible for overall grooming of service staff Financial
• Follow an organizational structure that ensures maximized productivity and communication – overview of daily floor plan and section division, assign manager duties, follow up on side work completion, etc.
• Maintain the safety and security of all employees, guests, and company assets.
• Maximize financial performance and profit – keep the food & beverage costs down.
• Suggest promotions and bring revenue increase ideas, train staff on up selling, build guest loyalty by touching every single table, monitor schedules and actual hours worked, etc.
• Enforce federal, state and local laws including health & labor. Administrative • Ensure accuracy of menus, wine list, beer and house cocktail lists and POS postings.
• Keep all departmental literature up to date including, but not limited to: a. Job Descriptions b. Training Manual c. Forms: New Hire, Termination, etc. d. Most current Menu Descriptions
• In the absence of General Manager - personally respond to all guest requests and/or complaints in timely manner
• Find a way to actively respond to all company/operation emails whenever possible and always in professional manner (not on the floor in the view of the guests and not during the service)
• Participate and monitor Avero reports regarding the daily performance of the restaurant.
• Attend all necessary meetings scheduled by General Manager, Director of Operations, or ownership.
Self-Development
It is understood that as Assistant General Manager you are responsible to maintain current knowledge of the world of restaurants when it comes to food, wine, beer, and spirits. You will be required to continually develop this knowledge on your own time and stay on top of current industry trends. Your progress in education will be evaluated on ongoing basis. Likewise, the company will assist in any way possible with any educational goals that relate to your duties as Assistant General Manager (with prior management approval).
Minimal Essential Requirements:
• The ability to work as part of a team, and personal cleanliness.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 25lbs
COMPENSATION
The base pay range for this position is 95k - 110k. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.
We are an equal opportunity employer and welcome applicants from all backgrounds to apply.
#casalever
Compensation Details
Please see ad for details
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Italian
Upscale Casual
Part of SA Hospitality Group
Manhattan sophistication meets pure Italian classics
at Casa Lever.
Modern art and timeless architecture set the stage for Italian classics, curated wines and supreme hospitality. The epitome of Milanese spirit, Casa Lever is where Manhattan goes for a taste of La Dolce Vita.
Where Milan meets Manhattan, Casa Lever marks the union
of the Sant Ambroeus family and Park Avenue’s Lever House.
Gordon Bunshaft’s Lever House, the Modernist Park Avenue masterpiece built in 1951, is today known as the quintessential glass box skyscraper. Casa Lever merges the rich history of original designer Marc Newson who created an edgy, yet elegant twenty-first-century look with restyling of William T Georgis in 2009 to create a timeless property, that Casa Lever is today and destined to become an institution in itself. SA Hospitality Group own eight Sant Ambroeus restaurants and coffee bars in New York and Southampton, four Felice Wine Bar and Restaurants in Manhattan and Casa Lever
Restaurant.
(212) 888-2700
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