Restaurant Assistant General Manager

Assistant General Manager
The Assistant Manager is at the forefront of hospitality. This role is responsible for the oversight of all aspects of the restaurant in accordance with company standards while also serving as the acting Head Manager when the General Manager is not on the restaurant premises. The AGM directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The AGM is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. The AGM reports to the General Manager.
  • Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction
  • Anticipate guests’ needs, respond promptly, and acknowledge all guests
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale
  • Maintain a healthy, happy, and productive work environment to foster loyalty and dedication
  • Keep General Manager and Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action
  • Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with 10 Corso Como planning
  • Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness
  • Maintain low staff turnover rate and high morale
  • Operate ethically to protect the image of 10 Corso Como
  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
  • Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
  • Responsible for ensuring consistent high quality of food preparation and service
  • Ensure that proper security procedures are in place to protect employees, guests, and company assets
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
  • Be physically present on the floor during service to ensure service standards
  • Guide, direct, and train service staff; observe the flow of guests, and provide assistance
  • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
  • Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
  • Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction
  • Provide direction to employees regarding operational and procedural issues
  • Direct hiring, supervision, development and, when necessary, and termination of employees
  • Conduct orientation and oversee the training of new employees
  • Maintain the training materials for the service team, revise when applicable in collaboration with HR
  • Conduct trainings and meetings as needed to clearly communicate expectations to employees
  • Enforce disciplinary actions as needed
  • Performs other duties and responsibilities as required or requested
  • Minimum 5 years restaurant management experience within a five-star hotel or casino environment
  • Previous experience opening a full-service restaurant with a proven record of providing the highest level of guest and employee satisfaction
  • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
  • Strong analytical capabilities including budgetary and financial acumen
  • Exhibits excellent verbal and written communication skills
  • Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect
  • Must be a skilled leader who creates an inspiring vision, who communicates the vision well, and who leads by example through mentoring and coaching; must be results oriented and able to drive the process of converting and idea into production
  • Self-disciplined, shows initiative, possess leadership ability, and is outgoing
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
  • Demonstrate strong problem-solving skills through ability to diagnose and develop solutions
  • Ascertain departmental training needs and provide such training
  • Ability to work flexible hours; perform job functions with attention to detail, speed, and accuracy; prioritize and organize; follow directions thoroughly; understand guest’s service needs; work cohesively as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent company data; direct performance of staff and follow up with corrections when needed
  • Possess the potential and aspiration to serve as a 10 Corso Como General Manager
  • Must be passionate, entrepreneurial, and dedicated to success