Assistant General Manager - 200 South Tap House

POSITION SUMMARY

This main function of the Assistant General Manager (AGM) is to assist the General Manager in the daily operation of the businesses, as well as oversee the property in the absence of the General Manager. The AGM is responsible for managing all hourly staff for FOH & BOH in conjunction with the GM’s and making sure that all departments run smoothly & efficiently. The AGM also participates in employee development, assists in establishing department standards, guidelines and objectives while helping to maintain the internal control measures necessary for operational efficiency.

GENERAL ACCOUNTABILITIES

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

1.         Supervise, motivate, and encourage the staff to work together as a team to achieve the goals of the day; assist General Manager’s in managing day to day operations including but not limited to, scheduling, staffing, customer service, and maintenance issues.

2.         Ensure that all company standards, policies & procedures are followed consistently each day by all staff.

3.         Monitor and evaluate both restaurant and bar service performance and customer relations.

4.         Take the initiative to correct deficiencies and provide input, whenever possible, in decision making that may affect customer service, food quality, staff morale and financial returns.

5.         Perform daily inspection of food & beverage quality or "a line check" each shift to ensure freshness, consistency and that recipe specifications are met with each food & beverage item as well as portion size.

6.         Complete opening duties including getting staff & restaurant opened on time for business daily, paying attention to details such as lighting, music, temperature; Or closing duties, including shutting down equipment, ensure restaurant cleanliness, re-stocking for the next day, completing cash outs, submitting required nightly sales & labor reports, and locking up the facility upon leaving.

7.         Remain readily accessible to guests and employees at all times.

8.         Maintain effective communications between all staff & management.

9.         Nurturing positive working relationships with staff.

10.       Setting a good example for staff.

11.       Delegating daily tasks.

12.       Any other tasks, as and when required by the management.

13.       Liaise with suppliers and sales representatives.

14.       Make certain all deliveries are checked in correctly, documentation is correct and invoices coded and sent to A/P department.

15.       Check stock is correctly rotated and stored to reduce waste.

16.       Direct oversight of all repairs & maintenance throughout the complex, and direct communications with any service provider or vendor scheduled to complete work on site.

WORKING CONDITIONS

Must have ability to:

• Perform the various positions within the restaurant and bar areas.

• Effectively communicate with all levels of employees as well as customers.
• Observe and direct actions of up to 100 employees and monitor the activity within the dining room and/or bar floor.  Inspect and maintain areas for which responsible (both front and back of the house).
• Perceive customers look of distress or unhappiness to ascertain problems and deal with them before they become a detriment to our service.
• Review and comprehend all necessary documentation. 
• Work in varying levels of crowds, the severity of which depends upon customer volume.
• Interpret budgeted goals and internal control to daily operations and cost reductions.
• Adjust staffing levels to anticipated sales volume and customer flow.
• Attend required training sessions offered by Trip 7’s, LLC.
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors/underage persons are not consuming alcohol or loitering around restaurant/bar areas.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the employee’s department.
• Consult Internal Control Procedures and Policy Manuals for guidance.
• Report illegal activity to Security or the appropriate levels of Management

JOB QUALIFICATIONS

Knowledge of various positions within the restaurant/bar operations as well as a thorough understanding of each position's responsibilities and the duties of maintaining these areas.

Knowledge of monitoring and controlling cash flow and security of assets. Knowledge of food, beverage product, handling, and preparation. Knowledge of service, service etiquette and standard service practices for full-service restaurant and bar areas. Knowledge of standard safety and sanitation practices for food & beverage service. These skills and abilities are typically acquired through the completion of a high school degree or equivalent, with business related college courses preferred, as well as through five years of food & beverage background in a food & beverage environment, with at least three years in a supervisory capacity preferred.

 REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, each employee has the following responsibilities related to compliance with laws and regulations:

• Maintain current management certification through ServSafe