Assistant General Manager - The Kitchen by Wolfgang Puck

Annual salary starting base salary of $55,000 potential bonus earnings.

This position is eligible for full benefits (medical, dental & vision) with no waiting period, 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY

The Kitchen by Wolfgang Puck, Assistant General Manager, is responsible for insuring the overall service standards are met and exceeded, providing your guests with an unequalled, high-quality experience. Maintain a high level of service, food and beverage quality in adherence to the Wolfgang Puck Worldwide, Genuine Hospitality and AHC Legendary Service Experience, standards. In doing so, creating a warm, hospitable, efficient and professional environment for all guests and colleagues.

ESSENTIAL FUNCTIONS

• As Wolfgang Pucks Assistant General Manager, you will be responsible for hands-on supervision of the entire Wolfgang Puck front of the house team including managers, sales managers, servers, server’s assistants, hosts, and food running. You will also be responsible to coordinate with culinary and stewarding to promote a positive FOH & BOH team experience.
• Seek and give operational direction to the Sales manager in the creation and discovery of events. Once an event has been assigned, the Sales Coordinator will begin the coordination of all contractual agreements with the party in accordance with their wishes.
• Plan menus for clients according to Wolfgang Pucks food and beverage standards.
• Analyze client needs and assist them in developing a program that would best meet these needs while making the most efficient and effective use of hotel facilities.
• Oversee WPW Genuine Hospitality OJT training programs for all colleagues.
• Assure the highest level of guest satisfaction standards are met on a daily basis.
• Meet regularly with the Wolfgang Pucks Management team to insure fluidity of communication.
• Oversee the written correspondence to clients in multiple forms of communication.
• Assist other managers/supervisor on the floor in a management capacity. Must demonstrate the ability to manage the restaurant on off days and cover for vacations as needed by the restaurant.
• Arrange meeting requirements, additional rooms needed, VIP arrangements, audio visual needs, etc.
• Responsible for adherence to hotel service standards, control of labor expenses, effective inventory management of small wares, linens and furniture, effective scheduling and supervision of banquet staff and assuring guest satisfaction
• We are a house of YES. Participate in an “aggressive hospitality program,” greeting all guests with warmth and enthusiasm, and be attentive to their needs while they are with us.
• Must be visible in the public space during all meal periods to ensure guest needs are being met.
• Always be accessible to the restaurant team and guests and clearly communicate “leaving the floor” paying particular attention to avoid the “rush” service times.
• Learn and follow all hotel policies and procedures pertaining to your area of work.
• Practice safety standards and reports all unsafe conditions.
• Provide fast and courteous service to our guests; to accomplish this, a well-organized work area must be maintained.
• Conduct yourself in a professional manner at all times as a goodwill ambassador of the AGPH to ensure guest satisfaction. Maintain positive and professional relations with colleagues through your words and actions.
• Responsible for maintaining energy conservation, loss prevention and recycling programs.
• Maintains high level of sanitation and cleanliness in service areas.
• Associate’s attitude, willingness to please guests, ability to get along with co-workers and supervisors.
• Ability to follow established all WPW & AGPH guidelines, procedures and policies.
• Good record of attendance and punctuality at work.
• Adherence to prescribed grooming and appearance standards, setting the example for the team.
• Directly responsible for the grooming and appearance standards of all WPK colleagues.
• Opening/closing checklist MUST be completed daily. Communicate with the colleagues any areas that have been missed and instruct them to complete them immediately.
• Fill out section assignments, station assignments, running sidework, and pre-shift notes before each shift.
• Actively participate/conduct pre-shifts daily.
• Responsible to coach and train the staff throughout the shift. Give specific direction during the shift.
• “Own” guest and colleague challenges. Have a sense of urgency when you need to take care of a guest challenges, and handle guest feedback in a calm and collected manner, resolve issues promptly and with good judgement.
• Constantly walk through the dining room to ensure cleanliness. Make sure floors are swept, tables are set up and aligned, expo area is clean and stocked, beverage area is clean, condiment area full and clean, bar area is clean, secure, and restocked daily.
• Complete a final walk through with the staff before their departure.
• Complete the nightly operations handover included in the end of day report.
• Willingness to perform other duties as assigned.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

CERTIFICATES, LICENSES, REGISTRATIONS

• Responsible alcohol service certification from a MLCC recognized program; TIPS or SERV Safe
• SERV Safe manager certification is preferred.

EDUCATION and/or EXPERIENCE

• A four-year degree from an accredited college or University is preferred.
• 4 years Management experience in a high-volume restaurant or hotel.
• Beverage management and menu creation.
• Experience in private dining event coordination/execution
• Understanding of hospitality cost control management