Assistant General Manager

POSITION SUMMARY: Handles all aspects of the daily operation. Maintains high level of guest experience. Assists the General Manager in handling all aspects of the restaurant operation to maintain and develop a high level of guest experience. All duties are to be performed in accordance with departmental policies, practices, and procedures.

ESSENTIAL DUTIES AND RESPONIBILTIES: (Other duties will be assigned as needed.) Must be willing and able to do the following:

• Supervise openings and closings of the restaurant.
• Conduct pre-shift meetings.
• Coordinate daily staffing and shift plans.
• Enforce adherence to standard operating procedures (SOPs) and completion of checklists prior to, during, and at the end of service. 
• Make daily menu changes in POS as necessary.
• Know how to use and troubleshoot systems and applications critical for effective operation of the garden. Such systems include, but are not limited to, AV, reservations/Resy, beer system, POS/Toast, phone system, etc.
• Maintain guest satisfaction during service periods and ensure positive feedback.
• Uphold a positive and happy environment and enable top performance.
• Maintain rapport with guests to build a positive reputation and return business.
• Perform ad-hoc tests of the staff to ensure superb product knowledge – food menus, beverage menus, steps of service, brand awareness, etc.
• Oversees training of new hires and reports to superiors on their successes and weaknesses.
• Ensure efficient use of the reservation system; currently Open Table.
• Assist with the execution of private events as may be needed.
• Be ready to perform miscellaneous restaurant duties as requested by superiors.

• Resolve guest complaints promptly and professionally.
• Monitor inventory levels and assist with ordering supplies.
• Support the General Manager with financial reporting, cost control, and labor management.
• Maintain a clean, organized, and welcoming environment for both staff and guests.
• Step in to cover shifts or assist during peak hours when needed

• Maintain active and valid ABCA Manager and Food Manager Licenses;
• This position is required to work at evening, night hours and weekends.

KNOWLEDGE, SKILLS AND ABILITIES

• Professional appearance and demeanor.
• Excellent customer service skills
• Effective English-language written and oral communication skills.
• Ability to identify and assess problems and situations, refer to applicable policies and guidelines, identify practical creative solutions, and recommend appropriate courses of action.
• Ability to lift and carry boxes weighing up to 50 pounds for distances of up to 50 feet and to manipulate them from heights, which may require the use of a foot-stool.

• Ability to lead by example and remain calm under pressure.
• Knowledge of POS systems, basic budgeting, and scheduling tools.
• Must have fine dining management experience (5 years)