Job Description

An Assistant General Manager works closely with the General Manager and performs specific tasks as requested by him/her. The AGM is responsible for the general operation of staff functions and all aspects of the restaurant in the absence of the General Manager.

Essential Functions

• Responsible for increasing guest counts through local store marketing and internal marketing.

• Represents the restaurant in community activities and at the local chamber of commerce.

• Keeps informed on restaurant trends and practices locally and nationwide.

• Oversee Restaurant Operations on a daily basis.

• Monitors safety conditions and employees’ conformance with safety procedures; helps General Manager ensure that effective training for these programs is conducted in all departments.

• Maintains contact with guests and helps to assure maximum guest satisfaction.

• Receives and resolves guest and employee complaints.

• Reviews all accidents and documents findings.

• Assures that the restaurant’s preventative maintenance and energy management programs are in use.

• Participates in ongoing facility inspections throughout the restaurant to assure that cleanliness, safety and other standards are consistently attained.

• Interacts with guests by answering questions, solving problems and overseeing service and cleanliness.

• Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible and reports to Human Resources.

• Functions as an administrative link between front and back of house.

• Monitors internal cost control procedures.

• Plans and coordinates training and professional development programs for the restaurant personnel i.e. wine tastings.

• Monitors labor; evaluates scheduled and actual labor hours and costs.

• Helps General Manager to monitor the budget and directs corrective action procedures as necessary to help assure that budget goals are attained.

• Attends Management and Staff Meetings as scheduled.

• Assists General Manager with achieving daily, weekly, monthly deadlines for submitting reports to Big Steaks Management as outlined on the BSM Calendar:

o DSRs

o Manager’s Log

o Payroll/HR Related items

o Thank you/Comment Cards

o Concierge Report

o Staffing Schedules- maintains schedule for FOH

o Week in Review

o Invoices

• Oversees the Front of House Staff – ensuring policies, procedures and codes of conduct are adhered to.

• Assists with Daily Line Checks

• Assists with the ordering, receiving, inventorying and maintaining costs on Beverage products.

• Assists General Manager to ensure all Staff are properly trained and are S-MAC certified.

• Prepares the weekly staff schedule for approval by the General Manager.

• Other ad hoc projects as assigned by the General Manager.

• Conducts the first round of interviews for Front of House Staff for recommendation to the General Manager or hire staff for FOH.

• Assists the General Manager with counseling and disciplining employees.

• Provides feedback to the General Manager for the Performance Appraisal system.

Requirements

• 4 years experience in a high volume, fine dining establishment.

• S-MAC Certification in all positions.

• Elite Certification

Job Type: Full-time