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Assistant General

An Assistant General Manager works closely with the General Manager
and performs specific tasks as requested by him/her. The AGM is
responsible for the general operation of staff functions and all aspects
of the restaurant in the absence of the General Manager.
Essential Functions
Responsible for increasing guest counts through local store
marketing and internal marketing.
Represents the restaurant in community activities and at the
local chamber of commerce.
Keeps informed on restaurant trends and practices locally and
nationwide.
Oversee Restaurant Operations on a daily basis.
Monitors safety conditions and employees' conformance with
safety procedures; helps General Manager ensure that effective
training for these programs is conducted in all departments.
Maintains contact with guests and helps to assure maximum
guest satisfaction.
Receives and resolves guest and employee complaints.
Reviews all accidents and documents findings.
Assures that the restaurant's preventative maintenance and
energy management programs are in use.
Participates in ongoing facility inspections throughout the
restaurant to assure that cleanliness, safety and other standards
are consistently attained.
Interacts with guests by answering questions, solving problems
and overseeing service and cleanliness.
Counsels with other managers and employees about employee
grievances and complaints; directs problem correction where
possible and reports to Human Resources.
Functions as an administrative link between front and back of
house.
Monitors internal cost control procedures.
Plans and coordinates training and professional development
programs for the restaurant personnel i.e. wine tastings.
Monitors labor; evaluates scheduled and actual labor hours and
costs.
Helps General Manager to monitor the budget and directs
corrective action procedures as necessary to help assure that
budget goals are attained.
Attends Management and Staff Meetings as scheduled.
Assists General Manager with achieving daily, weekly, monthly
deadlines for submitting reports to Big Steaks Management as
outlined on the BSM Calendar:
o DSRs
o Manager's Log
o Payroll/HR Related items
o Thank you/Comment Cards
o Concierge Report
o Staffing Schedules- maintains schedule for FOH
o Week in Review
o Invoices
Oversees the Front of House Staff ? ensuring policies,
procedures and codes of conduct are adhered to.
Assists with Daily Line Checks
Assists with the ordering, receiving, inventorying and
maintaining costs on Beverage products.
Assists General Manager to ensure all Staff are properly trained
and are S-MAC certified.
Prepares the weekly staff schedule for approval by the General
Manager.
Other ad hoc projects as assigned by the General Manager.
Conducts the first round of interviews for Front of House Staff for
recommendation to the General Manager or hire staff for FOH.
Assists the General Manager with counseling and disciplining
employees.
Provides feedback to the General Manager for the Performance
Appraisal system.
Requirements
2 years experience in a high volume, fine dining establishment.
S-MAC Certification in all positions.
Elite Certification

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