Assistant General Manager

ABOUT KENT HOSPITALITY GROUP: 

Kent Hospitality Group is a visionary team reshaping hospitality through community, culture and excellence. Founded by the late Chef Jamal James Kent, this award-winning group delivers unrivaled experiences that are both welcoming and exceptional.

With a portfolio that includes Michelin-starred restaurants, private members clubs, and world-class venues, KHG creates destinations where guests and team members alike feel welcome and inspired. In partnership with entrepreneur-led private equity group SC Holdings, we believe extraordinary hospitality begins with extraordinary teams, valuing not just what we create, but how we work together to bring it to life.

JOB SUMMARY:

The Assistant General Manager plays a crucial role in managing the daily operations of their restaurant. This role is responsible for leading the kitchen and dining room team with a focus on exceptional hospitality, supporting all company objectives. 

LEADERSHIP RESPONSIBILITIES:

• Nurture positive and productive working relationships. 
• Be an exemplary leader by being a self starter and setting the expectations. 
• Self manage timelines to achieve goals and fulfill necessary tasks. 
• Problem solve and address any issues in a courteous and timely manner.
• Implement company policies, protocols, and maintain standards.
• Ensure company policies and procedures are followed. 
• Be a creative logical thinker with a focus on creating the optimal outcome.

KEY RESPONSIBILITIES:

• Oversee day to day operations of Saga
• Coordinate with General Manager and assist with project planning & staff management
• Ensure compliance with sanitation and safety guidelines
• Delegate daily tasks to Floor Managers
• Control operational cost, labor & OT in accordance with budget set by F&B Director and GM
• Update & maintain Opening/Closing Side work
• Compose daily reports
• Report all complaints and issues involving staff or guests to Human Resources
• Maintain connections with regular guest & foster relationships with new guests
• Cash handling, opening + closing the restaurant 
• Act as liaison between the dining room & kitchen teams

STAFFING RESPONSIBILITIES:

• Manage Culinary Agents Server, Asst. Server, Kitchen Server job posts in coordination with HR
• Recruit & interview potential new hires in coordination with F&B Director and GM
• Engage in the promotional decision making processes in coordination with GM & HR
• Create promotional path for the various roles under management  
• Issue disciplinary action when required, Engage in the decision making process for terminations in coordination with GM & HR
• Create annual staff reviews and submit to F&B Director for review
• Update & Maintain Server, Asst. Server & Kitchen Server job descriptions in coordination with HR
• Oversee New Hire training & facilitate 3 month check in coordination with HR

ADMINISTRATIVE RESPONSIBILITIES: 

• CGS Inventory 
• Approve Dining Time Cards
• Complete Dining Room Tip Sheet & submit 
• Create dining room schedules in coordination with the GM and F&B Director within budget guidelines
• Manager request off calendar and approve PTO requests