JOB SUMMARY: Assistant General Manager

The Restaurant General Manager is responsible for the overall activities of the restaurant operation, including prep and service.

 

ESSENTIAL JOB FUNCTIONS:  

Manages the day-to-day operation of the restaurant in accordance with established policies and procedures. Establishes and administers training programs within the restaurant, including new employee orientation. Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Monitors appearance of all foods and communicates deviations from standard to Chef on Duty. Acts immediately on all customer complaints to ensure that corrections are made when possible. Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant General Manager or Director of Food & Beverage. Monitors work of Food Cashiers to ensure that established policies and procedures are being followed. Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. Counsels, guides, and instructs assigned personnel in the proper performance of their duties.     Prepares and coordinates the periodical performance reviews of assigned personnel. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Interview potential employees who have been recommended by Personnel.

 

QUALIFICATIONS:  

Work requires effective communication in English, both verbal and written form in a professional manner. Previous work in a high caliber chef driven property. Work in a high-volume establishment with the highest of standards and food and beverage knowledge. Work requires ability to compile, compute, and analyze pertinent data needed for reports. Work requires flexibility to work various shifts. Work requires knowledge of computer programs including Word, Excel, Windows, LMS.

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:  

Fast paced environment, multiple tasks to be handled under time constraint.  Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner

 

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).