The Assistant General Manager (AGM) works in collaboration with the General Manager in overseeing and directing the restaurant. This role entails a strong focus on service and staff development. The AGM is the “go to” individual in the absence of the General Manager and supports training, guest service, product knowledge and education, maintaining profitability and encouraging safe work practices. The AGM role will also have a unique opportunity to take part in wine tastings and wine ordering with Wine Director and owner Lina Goujjane. 

• Responsible for designing an experience and environment to create lasting guest relationships.
• Embodies the standards of all the Restaurant in all forms of communication.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction.
• As part of the management team work collaboratively to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Manage and develop direct reports towards individual growth and quality standards of excellence.
• Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors.
• Work in support of the Culinary Team to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards.
• Work in support of GM and Bar Manager to ensure that all beverage training programs, inventories, and storage facilities are consistent and up to date with brand standards
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with the restaurant’s accounting policies and procedures.
• Assist General Manager in hiring procedures, training, planning and directing work, and progressive coaching and counseling.
• Ensure that all guests are receiving the highest level of service and hospitality.
• Fill in where needed to ensure guest experience is never compromised as a result of operational challenges by providing direct service to guests as needed, including, but not limited to, order taking, wine service, and general duties.
• Ensure the efficiency of the reservation system as well as the seating charts.
• Be actively involved and visibly present in the daily operation for not only our guests as well as your associates.

Your Requirements:

• Minimum Five to Eight (5 -8) years’ experience working in service establishment of similar caliber.
• Three (3) years’ of restaurant management experience preferred.
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate’s Degree in Hospitality Management or equivalent Certification preferred.
• Excellent verbal and written communication skills.
• Ability to read, speak and interpret documents in clear English.
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high volume, and high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)
• Potential and ambition beyond this role
• Self directed approach to personal learning and development - embraces giving and receiving feedback