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Overview

The Assistant General Manager is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue. The Assistant General Manager aids the General Manager in overseeing every managerial, f/t and p/t position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Assistant General Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role will pay a salary of $100,000 to $115,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Responsibilities

• 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 VP of Operations 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 suggest alternative courses of action.
• Proficient in Payroll Management
• Adept at revenue forecasting and data analysis
• Work with management team to increase guest counts and develop a loyal guest base.
• Complete job responsibilities and performance objectives in a timely and effective manner.
• Maintain 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.
• Participate in the recruiting and hiring of high-quality employees, including managers.
• Participate in the supervision, development and, when necessary, and termination of employees.
• Operate ethically to protect the image of Rhubarb Hospitality Collection
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Support General Manager with 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.
• Conduct daily walk-through of the restaurant to determine areas that would need attention or repair.
• 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 the kitchen regarding pace of service, special needs, and general guest satisfaction.
• Provide direction to employees regarding operational and procedural issues.
• Enforce disciplinary actions as needed.
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Assist General Manager with overseeing all aspects of the financial performance of the restaurant.
• Must be able to maintain a schedule availability flexible to the business demands.
• Perform other duties and responsibilities as required or requested.

Qualifications

• Minimum of three (3) years restaurant management experience in high-volume setting.
• 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
• 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 the ability to diagnose and develop solutions
• 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
• Proficient in following opening and closing procedures
• Proficient in producing accurate monthly inventories

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