Assistant General Manager

SUMMARY: The Assistant General Manager direct s and organize s the activities of the Restaurant , facilitating the needs of the entire management and non management staff, while ensuring services and offerings are proportionate with guests' expectations and achieving all established financial goals in the process.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. STRONG BEVERAGE BACKGROUND PREFERRED

Responsible for short and long term planning and the management of the Restaurant operations in the front and back of the house

Develop and recommend the budget, marketing plans and objectives for all Restaurant outlets

Monitor the financial obligations of each department, ensure all service standards are executed consistently and product offerings are according to specifications.

Participate in total Restaurant management as a member of the Company Executive Committee

Ensure communication between all departments is accurate and effective.

Implement and maintain Restaurant sales and marketing programs

Find ways to improve the efficiency of the operations; of maximizing and increasing sales and/or yield; of reducing costs without affecting the level of service or product

Coach and counsel management team to reflect s ervice standards and procedures

Ensure training within all Restaurant departments is consistent and on-going.

Conduct monthly inspections of kitchens and restaurants with follow-ups

Coordinate Restaurant operations with other service companies to ensure efficient guest service

Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality

Implement procedures to increase guest and team satisfaction

E xercise quality control for both food and beverage

Work closely with the General Manager, Executive Chef and Owners to ensure the smooth operation of all Restaurant outlets.

Maintaining highest standards of service and ensure their implementation

Adheres to the corporate menu change program.

Must have the ability to work a flexible schedule and late hours when necessary.

Must have the ability to report to work on time and on a regular basis.

Foster positive thinking and motivation within all Restaurant outlets by giving active assistance and advice on more effective ways of running the outlets necessary actions to correct any deviation from quality standards

SUPERVISORY RESPONSIBILITIES: Carries out supervisory responsibilities in accordance with the organization’s policies and applicable law. Must be knowledgeable and possess the ability to enforce Company policy and applicable law. Responsibilities include interviewing and screening of job applicants; hiring employees; recommending termination; assign and direct work; appraise and award employee performance; discipline and coach employees; address complaints and resolve problems; provide ongoing training and development of each employee to assist them in reaching their potential; and establishes and follows up on short and long term goals for subordinates.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE:

High School diploma or general education degree (GED); a minimum of 7 years previous industry experience, with 5 years in a manager capacity. Experience in a high quality hotel or freestanding restaurant desirable.

LANGUAGE SKILLS:

Ability to read, write and speak fluently, in the primary language of the property location.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in units of measure, using whole numbers, percentages, common fractures, and decimals.

REASONING ABILITY:

Ability to apply common sense, define problems, collect data, establish facts, and draw valid conclusions. Ability to successfully re-prioritize tasks in a moments notice.

OTHER SKILLS and ABILITIES required:

Good wine and spirits and cultural knowledge.

Good Sake knowledge

Excellent verbal and written communication skills and problem solving ability.

Excellent organizational skills.

Computer literacy to include Excel Spreadsheet and Word experience.

Ability to work in a team and independently.

Ability to multi-task and meet multiple deadlines.

Ability to successfully work in a fast paced environment.

Open Table Knowledge

Ability to maintain composure in a potentially stressful environment.

Ability to produce recipes within corporate specifications.

Ability to demonstrate expertise in performing all positions within the Restaurant

Ability to plan and execute projects and quantify results.

Ability to delegate tasks with proper instructions with follow through and follow up.

Working knowledge of POS system (Aloha)

Understanding and demonstration compliance with all Company, local and state sanitation regulations.

Ability to attend all required company meetings.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee must occasionally lift, carry, pull and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Qualified individuals with disabilities may be provided reasonable accommodation to enable them to perform the essential functions of a position, so long as such accommodation does not result in undue hardship to the organization.