At Hoexters, the Assistant General Manager supervises the daily operations of our restaurant working directly with the General Manager to ensure the below list of responsibilities seen through:

Personnel & Culture

• Create an intentionally positive, appreciative, supportive, and fun workplace culture that attracts and retains great people
• Direct the FOH management team toward achieving company goals by assigning projects, creating deadlines, and supervising work
• Lead managers and hourly staff by ensuring that everyone 
• Knows what to do when at work
• Knows why they’re doing that work, and why doing it well matters
• Has the proper tools and time to do their work
• Interview, hire, train, and, when necessary, terminate employees 
• Develop employees by providing regular ongoing feedback, establishing performance expectations, and conducting performance reviews
• Prepare schedules and ensure that the restaurant is staffed for all shifts
• Develop, document, and teach standard operating procedures for restaurant operations, including set-up and breakdown side work, table maintenance, cocktail and ingredient production, wine/spirit ordering and inventory, and more

Food & Beverage

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas and bathrooms
• Ensure that floor staff has a thorough knowledge of all menu items, including cocktails, wine by the glass, beer, and food through regular education and quizzing
• With bartenders and beverage director, oversee the beverage program, including cocktails, wine, beer, and nonalcoholic drinks, to ensure the highest possible standards of quality

Guest Service

• Ensure excellent guest service in all areas, and consistently train staff to provide such service
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

Operational Responsibilities

• Ensure that proper security procedures are in place to protect employees, guests, and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Manage shifts, which includes daily decision making, scheduling, product quality, and cleanliness