Assistant General Manager

About This Role

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff to achieve objectives in sales, costs, employee retention, guest service, food quality, cleanliness, and sanitation.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of The Manufactory
• Ensure all restaurant policies, procedures, standards, guidelines, and training programs are followed
• Ensure all guests feel welcome and receive responsive, friendly, and courteous service
• Ensure all food and products are consistently prepared and served according to restaurant standards
• Control cash and other receipts by adhering to cash handling and reconciliation procedures
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness
• Compile and balance cash receipts at the end of the day or shift
• Perform various financial activities, such as cash handling, deposit preparation, and payroll
• Supervise and participate in kitchen and dining area cleaning activities
• Investigate and resolve complaints regarding food quality, service, or accommodations
• Ensure products are received in correct unit count and condition per restaurant receiving policies
• Control inventories of food, equipment, small ware, and liquor, and report shortages
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
• Schedule labor as required by anticipated business activity while ensuring all positions are staffed
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training

Requirements

• 21 years of age or older
• Three or more years of front-of-the-house operations and/or assistant manager experience in service or food and beverage
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 50 to 60 hours per week

Qualifications

• Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry

Skills

* Required skills