Title:Assistant General Manager
Position Level:Management Team
Directly Reports to:General Manager
Direct Reports:Service Staff
SUMMARYThe Assistant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of FOH employees. In addition, they oversee the inventory and ordering of supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the General Manager and will make his or herself available to the Managing Partners upon request.
Primary Duties:The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary.
Promote, work, and act in a manner consistent with the Mission Statement and Core Values of The Bean Restaurant Group.
Overseeing and managing all FOH areas of the restaurant.
Make decisions on matters of guest service.
Adherence to daily planners
Run shift and focus on leading your team toward excellence while cultivating a positive working environment.
Responsible for ensuring consistent high quality of service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Must be ServSafe certified.
Become proficient on our POS and back of the house operational software.
Will uphold all ServSafe guidelines.
Communicating menu changes to all FOH staff.
Attention to detail.
Responsible for FOH quality of work:
Commitment to perfection.
Appearance of staff.
Motivation of staff.
Ensuring that task disseminated to you are completed accurately, on time and in accordance with company policies and procedures.
Additional duties as assigned.
Review financial statement with general manager.
Calculate labor percentage:
Understand major areas that need to be managed for control.
FOH Labor: Overtime/Train
BOH Labor: Overtime/Train
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Control FOH operating expenses.
Adjust schedule according to sales.
Aid the General Manager with invoices, reporting and personnel/payroll related administrative duties.
Responsible for all FOH scheduling
Adherence to scheduling guidelines:
Schedule consistent with sales projections.
Awareness of extraordinary events.
Accountable for overtime budgets.
Accountable for training budgets.
Perform all FOH inventory. Par levels Liquor, Beer, Wine.
Review Budgets weekly in accordance with actual sales for operating expenses.
Conduct physical inventory bi-weekly.
Orderly storage system, in accordance with inventory.
Accurate inventory reports.
Variance accountability: Bi-Weekly.
Ensure positive guest service in all areas.
Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Understanding guest profile.
Embody true hospitality.
Focus on the guest experience.
Motivate and educate your FOH staff to embody true hospitality, and to administer legendary service to each guest.
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.
Completes accident reports promptly in the event that a guest or employee is injured.
Investigate and resolve complaints concerning food quality and service.
Responsible for all FOH operations:
Legendary service standards upheld.
Organization/ Restaurant flow.
Sanitation/Cleaning Crew, Daily/Weekly Cleaning for FOH including side-work, BOH checkout.
Provide direction to employees regarding operational and procedural issues.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting annual performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs.
Prepare schedules and ensure that the restaurant is staffed for all shifts.
Succession Planning. Who are our leaders of tomorrow?
Training and Development
Direct hiring, supervision, development and, when necessary, termination of employees.
Conduct orientation, explain The Bean Restaurant Group philosophy, and oversee the training of new employees.
Following our discipline policies; knowing how to perform a write up, as well as when to administer one, and being aware of how that correlates with terminations, and performance reviews.
Hiring strategy /Forecasting Needs.
Hiring decisions with GM.
FOH Training: Service Staff, Host Staff
Adherence to Server 5-Day Training Schedule.
Adherence to Host training schedule: Written and verbal tests. Follow-through training.
Responsible for development of staff.
Motivation, as a tool for staff development.
Recognition and guiding of staff development; ability to set SMART goals.
Recognize and develop trainers.
Conduct Staff meetings;
Agenda for service staff meetings.
Lead and Trainer meetings.
Agenda for Bar meetings.
Situational leadership management techniques: Understanding and implementation.
College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: Scheduling,company policies and procedures, personnel management, basic recordkeeping, and preparation of reports.
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background and credit check.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean professional appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with The Bean Restaurant Group policies and procedures.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
At all times provides a favorable image of The Bean Restaurant Group to promote its philosophy. Performs other duties and responsibilities as required or requested.
Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours OR until the job is done).
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.