Summary/Objective 
The Assistant General Manager (AGM) oversees the day-to-day operations of the assigned restaurant, under the direction of the General Manager (GM).  The AGM will assist the GM in hiring, training, and managing all FOH managers and staff, as well as managing the floor during service, perform a variety of administrative duties, refine service at the location, and work closely with both FOH and BOH management teams to execute the restaurant’s service vision. 

Essential Functions

• Work in conjunction with the General Manager to make all day-to-day decisions to maintain quality restaurant operations
• Ensures standards for product quality and service are maintained at all times and suggests corrective action to General Manager for any operational, service, and/or fiscal issues
• Responsible for the hiring, training, and development of FOH staff, including but not limited to:
  • Hires new team members and ensures appropriate staffing par levels
  • Develops new hire training programs and schedules to ensure new staff is prepared before going live
  • Continuously develops FOH employees by providing ongoing feedback and regular performance reviews
  • Counsels hourly FOH team with corrective action as necessary in accordance with Company policy.  Consults with Human Resources as appropriate.
  • Leads the FOH Team by example through enforcement of service standards
• Oversees all areas of service, including but not limited to:
  • Floor management:  maintains proper flow of service, touches all tables and guests to ensure 100% guest satisfaction; rectifies any negative impressions; upholds service standards, product quality, and cleanliness; continuous communication with kitchen and all FOH staff
  • Reservations and reservation system
  • Press and VIP Service Standards and protocols
  • Execution of BEO’s and private dining events
  • Ensures proper stock of service supplies (paper goods, menus, linens, etc.)
• Responsible for maintaining liquor and labor cost goals
• Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
• Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.
• Work with Executive Chef with regards to menu recommendations, participate in  tastings and stay abreast of industry trends.
• Ensures restaurant is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed.
• Acts as General Manager in their absence.
• Consistently meets standards outlined within the Schulson Collective’s Core Values.
• Performs other duties as assigned.

Supervisory Responsibility

This position is directly responsible for leading FOH Managers and hourly staff within assigned restaurant.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
2. 5 or more years of experience in Restaurant Management required
3. Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams required
4. Previous experience developing beverage programs (wine, beer, cocktails, sake)
5. Knowledgeable in Microsoft Office products, restaurant POS, digital scheduling systems, and reservation systems (i.e. Resy) strongly recommended.
6. Excellent written and verbal communication and problem-solving skills.
7. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.