Restaurant Assistant General Manager

Assistant General Manager

The Assistant General Manager is responsible for managing daily operations including: selection, development, and performance management of employees, overall security, and performance related matters. In addition, Assistant General Managers oversee inventory, all supplies, track profits and ensure guest satisfaction. The Assistant General Manager reports directly to the General Manager.

RESPONSIBILITIES:

• Foster a safe and health code compliant environment at all times
• Must posses advanced software knowledge
• Adhere to company standards and service levels to increase sales
• Minimize cost, including food, beverage, supply, utility and labor
• Oversee and manage all areas of the establishment and delegate responsibilities
• Relay all matters of importance to guest service and operational functions to the General Manager
• Responsible for ensuring proper training on all financial functions: personnel, labor costs, payroll, complete administrative duties
• Timely and accurate reporting of all said functions in accordance with company policy
• Enforce health code compliance, general cleanliness, kitchen maintenance, public and private dining areas and employee areas.
• Ensure compliance with federal, state, local laws, and other ordinances
• Ensure consistent prime quality of food preparation and service.
• Contribute and be exemplary in the maintenance of a professional image of self, the staff and the business
• Oversee and coordinate with the Retail Department; assist in moving sales as they relate to products stored in house
• Respond to complaints through investigation and take immediate action to turn
dissatisfied guests into return guests – this should involve other Managers
• Ensure proper security procedures are in place to protect employees, company assets, and entertainers
• Manage problem prevention, scheduling assistance, and planning; upholding standards, product quality, and appearance
• Provide direction to employees regarding operational and procedural issues
• Interview hourly employees. Direct hiring, delegate tasks, supervision, employee
development and oversee corrective action, up to termination of employees
• Cooperate with orientation, explain The Grand Ole Opry Philosophy and culture, and oversee onboarding of new employees
• Develop employees by providing ongoing feedback, establishing performance expectations and participate in performance reviews
• Maintain an up-to-date plan of restaurant needs
• Ability to lead and be expressive in a diplomatic manner, motivate staff and
inspire teamwork for best results
• Be exemplary in demeanor and have manicured hygiene at all times
• Provide input conducive to operations
• Ability to multitask with confidence and provide solutions where difficulty is met
• Must possess effective and cooperative communication skills to relay issues or concerns with staff
• Must be able to seek assistance where needed
• Assist in risk prevention and management; immediate relay notes of any risks
• Promptly submit reports in the event a guest or employee is harmed
• Estimate food and beverage costs
• Collaborate with Corporate office staff for efficient provisions and purchasing of supplies

The ideal applicant will be aware that hours vary, but Management must be available all holidays, weekends, and over night shifts

QUALIFICATIONS:
A combination of practical experience and education will be considered

*Must have and/or be willing to obtain the following certificates/licenses: New York Food Handlers, TiPS, OSHA 10-hour Safety course, Fire Guard

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job.

Assistant General Manager

The Assistant General Manager is responsible for managing daily operations including: selection, development, and performance management of employees, overall security, and performance related matters. In addition, Assistant General Managers oversee inventory, all supplies, track profits and ensure guest satisfaction. The Assistant General Manager reports directly to the General Manager.

RESPONSIBILITIES:

• Foster a safe and health code compliant environment at all times
• Must posses advanced software knowledge
• Adhere to company standards and service levels to increase sales
• Minimize cost, including food, beverage, supply, utility and labor
• Oversee and manage all areas of the establishment and delegate responsibilities
• Relay all matters of importance to guest service and operational functions to the General Manager
• Responsible for ensuring proper training on all financial functions: personnel, labor costs, payroll, complete administrative duties
• Timely and accurate reporting of all said functions in accordance with company policy
• Enforce health code compliance, general cleanliness, kitchen maintenance, public and private dining areas and employee areas.
• Ensure compliance with federal, state, local laws, and other ordinances
• Ensure consistent prime quality of food preparation and service.
• Contribute and be exemplary in the maintenance of a professional image of self, the staff and the business
• Oversee and coordinate with the Retail Department; assist in moving sales as they relate to products stored in house
• Respond to complaints through investigation and take immediate action to turn
dissatisfied guests into return guests – this should involve other Managers
• Ensure proper security procedures are in place to protect employees, company assets, and entertainers
• Manage problem prevention, scheduling assistance, and planning; upholding standards, product quality, and appearance
• Provide direction to employees regarding operational and procedural issues
• Interview hourly employees. Direct hiring, delegate tasks, supervision, employee
development and oversee corrective action, up to termination of employees
• Cooperate with orientation, explain The Grand Ole Opry Philosophy and culture, and oversee onboarding of new employees
• Develop employees by providing ongoing feedback, establishing performance expectations and participate in performance reviews
• Maintain an up-to-date plan of restaurant needs
• Ability to lead and be expressive in a diplomatic manner, motivate staff and
inspire teamwork for best results
• Be exemplary in demeanor and have manicured hygiene at all times
• Provide input conducive to operations
• Ability to multitask with confidence and provide solutions where difficulty is met
• Must possess effective and cooperative communication skills to relay issues or concerns with staff
• Must be able to seek assistance where needed
• Assist in risk prevention and management; immediate relay notes of any risks
• Promptly submit reports in the event a guest or employee is harmed
• Estimate food and beverage costs
• Collaborate with Corporate office staff for efficient provisions and purchasing of supplies

The ideal applicant will be aware that hours vary, but Management must be available all holidays, weekends, and over night shifts

QUALIFICATIONS:
A combination of practical experience and education will be considered

*Must have and/or be willing to obtain the following certificates/licenses: New York Food Handlers, TiPS, OSHA 10-hour Safety course, Fire Guard

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job.