Assistant General Manager

• Cultivate and manage the hospitality experience throughout the restaurant for both guests and staff
• Coach and teach staff
• Constantly find ways to improve the guest experience
• Develop and mentor management team
• Maintain fiscal responsibility
• Have a thorough understanding of restaurant financials and inventory systems
• Uphold company policies and family values
• Work well with all team members
• Display strong managerial judgment
• Lead by example
• Own the Company Family Values
• Build, maintain and schedule staff
• Maintain and manage guest expectations
• Work with corporate HR to promote retention
• Manage Labor and Payroll
• Enforce HR Procedures, Policies, Write ups, Grievances and Terminations
• Assist with on-site orientation and training initiatives
• Ensure grooming and presentation standards are met
• Own inspections and opening/closing checklists
• Own daily repairs and preventative maintenance
• Own store specific budgets and goals
• Monitor restaurants controllable costs
• Manage all cash, bar drawers, petty cash, and tip outs
• Manage comp and void
• Deliver a store specific budget
• Hold all accountable for the financial health of Cost of Goods, Labor & Operating Expenses
• Own time & attendance monitoring
• Own debriefing and information distribution to staff
• Troubleshoot operational issues
• Be the on-site admin for systems (POS, Gratuity solution, HRIS, etc.)
• Own weekly inventory and purchasing
• Maintain company inventory software
• Spearhead the training of all direct reports
• Be in charge of safety procedures
• Own same store sales
• Increase check averages and cover counts
• Improve the product sales mix and guest retention

• 4+ years of high-volume restaurant management experience
• Self-motivated, driven, inspiring and hospitality driven
• A willingness to teach and learn is a requirement
• Possess the willingness to roll up your sleeves and pitch in whenever necessary
• Demonstrated skills to motivate and develop a high performing team
• Have the discipline and desire to create systems and organization within fast changing environments
• Has experienced new restaurant openings, or a good idea of what it takes to do so
• Leadership
• Coaching
• Mentoring
• Team Development
• Communication
• Problem Solving
• Adaptability
• Organizational Skills

Court of Master Sommeliers Level 1 a plus

• Health Insurance
• Dental Insurance
• Vision Insurance
• Paid Time Off
• Dining Discounts