Job Overview:
We are seeking a driven and hospitality-focused Assistant General Manager with a strong background in wine to support the leadership and daily operations of Nic + Junior’s. The ideal candidate is a service-oriented leader with fine dining experience, sommelier-level wine knowledge, and a hands-on approach to mentoring staff and elevating the guest experience.
Personal and Professional Guidelines:
- Maintain a polished appearance and professional demeanor.
- Communicate respectfully and effectively with all team members.
- Uphold and model high standards of hospitality and accountability.
- Maintain appropriate boundaries with staff to ensure fairness and professionalism.
- Stay ahead of deadlines and operational needs through proactive planning.
- Communicate consistently with the Excelsior Hospitality team.
Key Responsibilities:
Leadership & Operations Management:
- Support the General Manager in overseeing day-to-day operations, ensuring smooth service and a memorable guest experience.
- Lead preservice meetings, direct floor operations, and resolve issues in real time.
- Train, mentor, and manage FOH staff with clarity, consistency, and care.
- Maintain compliance with health, safety, and labor standards.
Wine Program & Education:
- Collaborate with the GM on wine list development and beverage program initiatives.
- Lead wine service on the floor, including tableside pairings and guest engagement.
- Conduct regular wine training and education for FOH staff.
- Assist with vendor communications, inventory, and cellar organization.
Guest Relations & Experience:
- Foster a culture of warm, intentional hospitality at every service touchpoint.
- Build strong guest relationships and resolve concerns with grace and professionalism.
- Support private dining and special events with a high level of detail and service.
Administrative & Financial Support:
- Assist with schedule management, payroll prep, and labor cost oversight.
- Maintain POS updates and accuracy of menu items and pricing.
- Contribute to P&L reviews, reporting, and operational planning.
Qualifications:
- At least three years of management experience in a fine dining setting.
- Extensive wine knowledge; sommelier certification (Level I or higher) preferred.
- Deep understanding of hospitality, food, and beverage.
- Strong leadership and communication skills.
- Proficiency with POS and scheduling systems (Toast, 7shifts, Tock).
- Ability to multitask, stay calm under pressure, and lead by example.
- City of Chicago Food Manager Certification and BASSET certified (or willing to obtain before start).
- Flexible availability including nights, weekends, and holidays.
