Assistant General Manager

 CHAMPERS SOCIAL CLUB is a boutique bar and all-day cafe with a selection of bubbles and delicious bites. Join us for your perfect night out.

Asst. General Manager, Champers Social Club

Reports to:

GM, CEO

Job Description:

Champers Social Club is looking for a highly motivated, authentic, and dynamic leader for our food and beverage team .  The Assistant General Manager is a trusted partner to the General Manager and provides leadership and support to the our team.

The AGM is responsible for managing all facets of the Dining Room and Service operations at the restaurant and consistently looks for opportunities to grow our teams and provide memorable moments of hospitality for our guests. The AGM demonstrates a passion for service, hospitality, and sound business acumen to support with achieving business goals. Your key priority will be building Festive & Co.’s hospitality strategies for Champers Social Club (CSC) through strong leadership, innovative service, and elevated hospitality.

You  will work side-by-side with the GM and leadership team to lead the daily operations of the business. You will be accountable for overall quality of hospitality, service, food and beverage that you oversee. The best candidate will be well-versed in extensive knowledge of Champagne, sparkling wine (and beverage), have a strong taste level as well as integrated hospitality and service skill-sets, with a passion for thinking both creatively and analytically. You educate and support the team to create the best dining experience for all guests and the best work environment and experience for all employees. This is a hands-on position, where your working day will involve on-the-floor teamwork.  This position should expect to lead dinner service and drive guest experience. 

You will be creating robust, measurable operations and service strategies that prioritize our guests and our team. You work closely with the GM and hospitality staff to ensure that the highest standards are upheld in all areas. You will have a challenger mindset, always looking to be three steps ahead of our growing business and actively monitoring ways to scale and improve our operations.

This position requires unwavering leadership, warm hospitality, the ability to manage change, excellent written and verbal communication skills, and quick action and follow through as well as a deep understanding of how to drive the P&L statement. With a passion for bubbles and for creating a sustainable, mission-driven brand, you integrate our goals of creating a robust, dynamic and nimble hospitality experience and our belief that we can do so with authenticity, with impact, and with purpose.  This is a hands-on position, where your working day will involve on-the-floor teamwork and running dinner service. You should expect to work weekends and close several evenings a week. 

What you’ll do:

• Partner with the General Manager to lead the service team in providing consistent, memorable, and outstanding experiences for our guests and stakeholders
• Eagerly seek opportunities to improve the guest experience with the ability to provide suggestions and action plans to the General Manager
• Provide feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development
• Consistently look for internal and external opportunities to build our growing team
• Foster a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
• Ensure that the service team stays informed of restaurant and company-wide announcements and initiatives in a timely manner
• Complete assigned administrative responsibilities as directed by the General Manager
• Demonstrate experience in maintaining all aspects of operations, including HR related responsibilities
• Assist all FOH operations to ensure safety, quality, accuracy, efficiency, and profitability
• Uphold a passion for service and an in-depth knowledge of all food and beverage menus 
• Communicatesclearly and concisely with all supervisors and employees pre-service, during service, and after service 
• Ensure that any new dishes or wines on the menu are discussed at pre-shift
• Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback
• Anticipate and accommodate the needs of your guests 
• Establish and maintain relationships with regular guests; and encourage new guests to become regulars
• Assist in maintaining the general cleanliness and maintenance of the entire venue 
• Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation)
• Assists in coaching all FOH employee development by setting clear guidelines and agreements; including regularly scheduled job performance check-in’s, under the leadership of the General Manager
• Execute of regular service and all in-house events 
• Possess knowledge of operational systems including payroll, inventory, and purchasing 
• Familiar with the Department of Health’s sanitation and safety standards
• Ensure the venue is compliant with all federal, state, and county laws and regulations; along with all Group company policies (outlined in the Handbook) 
• Ensure all restaurant service equipment is stocked and up to par 
• Assist in inventory of beverage, paper products, office supplies, etc. 
• Maintain a transparent and honest relationship with your superiors, effectively communicating any issues with the General Manager 

Qualifications:

An experienced restaurant and hospitality professional with 3+  of experience managing a team, and with a background working for top restaurant operators; Obsessed with Champagne, bubbles, and the people who love it; Charismatic and passionate about the food & beverage industry ; Whip smart, creative, fun, and collaborative; Ready for any challenge, positive, optimistic, and willing to take risks; Detail oriented, and happily hands-on to make this restaurant a runaway success: stocking shelves, rolling napkins, or weeding through invitation spreadsheets; Flexible in terms of schedule and able to work nights, holidays and weekends;  Strong understanding and interest in process and systems, with the ability and desire to seek out new ideas and approaches ; Strong visual and verbal presentation skills ; Aptitude for thinking analytically, with a results-driven mindset; Demonstrated ability to work in ambiguous situations and across organizational boundaries, building cross-functional relationships and advocating for brand outcomes;  Passionate self-starter, decisive and able to move with speed to implement ideas ; Obsession with creating world class hospitality and innovative customer experiences; Willingness to challenge the status quo on hospitality