Assistant General Manager

JOB DESCRIPTION

As a CHG Assistant General Manager, you will be responsible for coordinating FOH and BOH daily operations, and ensuring the best possible guest experience at your location. Together with the General Manager, you are to plan, organize, direct, and coordinate the staff and resources of the location for the efficient, well-prepared, and profitable service of food and beverages. The Assistant General Manager assists the General Manager to ensure that daily business operations run smoothly. The Assistant General Manager will help write weekly schedules, order beer & spirits, be present on the floor during service, and assist with hiring, training, and planning. You should display a passion and drive for operating a guest facing operation. To both our guests and employees, you adhere to and uphold the standards set forth by CHG.

Wine is at the core of Cru’s foundation and continued development. A CHG Assistant General Manager will be knowledgeable and passionate about beverage, food, and hospitality and be able to express this to their team and guests through their daily interactions, at times and when needed, completing the roles and responsibilities of a sommelier and a bartender.

The role of Assistant General Manager is the “right hand” of the entire operation. The personality & success of a location will largely fall under the Assistant General Manager’s leadership, guidance, & example to their team.

A strong Assistant General Manager will exhibit the following characteristics:

• Detail oriented

• Compassionate & Empathetic

• Strong communication skills (Both verbal & written)

• Be a Coach

• Be Coachable

• Strong sense of integrity

• Be the Example

The responsibilities of your role will include, but not be limited to, the effective execution of all of your location’s offerings. This role reports to the General Manager of the location.

DIRECT AREAS OF RESPONSIBILITY

• FOH Inventory

• Staff Orientation, Training, & Development

• FOH Scheduling

• Location Organization and Cleanliness

• Equipment Maintenance

• Ensure all CHG standards are upheld or exceeded

• Ensure that Opening & Closing Checklists are completed

• Provide clear direction and support to your team

• Professional handling of the Guest Relationship: includes inquiries, complaints, compliments 5.16.23

• Creation, planning, coordinating, executing on & off-site catering events

Stepping into the role of Expeditor based on need, business volume, and staffing Recommending wine and performing wine service for guests at tables and at the bar INDIRECT AREAS OF RESPONSIBILITY

• Working with BOH Leadership to ensure Kitchen Accountability

• Coach, Teach, Develop all members of your team.

• Provide constructive feedback to team members.

OPERATIONS SUMMARY

• Time management of staff

• Develop team to ensure standards are upheld.

• Over delivery on the guest experience, consistently.

• Constant and ongoing teaching, coaching, and development of staff

• Oversight of execution of service

• Maintain time standards for execution

• Ensure all staff adheres to CHG standards and recipes.

• Coordinate BOH staff to offer best possible customer experience

• Maintain a safe and sanitary work environment at all times

• Detail opportunities and achievements. Communicate to staff and management. WEEKLY & ONGOING RESPONSIBILITIES

• Ensure weekly ordering and stocking of product and operational supplies is complete, especially if another member of staff is doing the ordering.

• Ensure pricing standards are communicated, and properly implemented to maintain profitable operations

• Organization and cleanliness of your location.

• Ongoing education and development of staff adhering to all safety and sanitation and service standards

• Attend weekly directional meetings with management to review operations, detail opportunities, and celebrate accomplishments

• As a Assistant General Manager you will be indirectly involved in the financial success of your location. Through focused management of product, labor, and equipment you will ensure a profitable and successful operation. Identification and communication of financial opportunity must be a constant consideration in your daily duties. Periodic inventory is an integral part of this responsibility.

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• Coaching, teaching, and developing staff to ensure accurate production, execution, and minimal waste of product.

LABOR

• Scheduling FOH staff

• Ensure proper staff levels to avoid overtime.

• Daily tracking of labor cost

• Time management of self and staff to ensure optimum production and efficiency

EQUIPMENT

• Communicate with the Director of Operations any equipment repairs or new sourcing of equipment needed.

HIRING AND TRAINING

As a member of the management team in your CHG location you will be involved in the interviewing, and selection of all staff. Ensuring proper staffing levels, scheduling and managing requested time off will also be part of your duties. Staffing levels should be reviewed and communicated to your General Manager and Shift Leaders on a regular basis.

As the Assistant General Manager of your location you will be responsible for ensuring that the training and ongoing education of your staff is complete. In the development and training of your team, adherence to standards and acute attention to detail will build an exceptional operation. Communicate with the Director of Talent any opportunities and/or scheduling ideas to promote and create a regular training schedule. The ultimate responsibility of your function at CHG will be to ensure the best possible guest experience.

Through your unwavering attention to detail, commitment to quality, constant development of people, consistent and clear direction to your team your role of Assistant General Manager will continue the success of your location and CHG as a whole.

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