What are the responsibilities and job description for the Assistant General Manager position at Duck Inn Chicago?
The Duck Inn is looking for a strong leader with previous management experience focused on a beverage program who shows great attention to detail and a passion for hospitality. Our ideal candidate is a customer service oriented manager with strong wine, cocktail and food knowledge. We are looking for someone ambitious and motivated so they may potentially grow into a larger role in the future.
The Duck Inn is a Neighborhood Gastro-Tavern & Dining Room situated at Loomis Street and the Chicago River in Chicago's Bridgeport neighborhood. Housed in a 100 year old pre-prohibition tavern, it showcases Michelin Rated Partner/Chef Kevin Hickey’s signature New American cuisine. An extensive beverage program filled with craft beers, creative wine service, and contemporary cocktails from Beverage Director/Partner Brandon Phillips matches the food offerings. We are looking forward to meeting you!
The Duck Inn has been awarded James Beard Award 'Outstanding Restaurant' Semi-Finalist 2024, Michelin Bib Gourmand 2015-2023, Jean Banchet Award for 'Best Neighborhood Restaurant' 2022, Eater Restaurant of The Year, Chicago Tribune 3 Stars, Esquire Magazine Best New Restaurants in America' 2015,
The essential functions include, but are not limited to the following:
- Maintains a cheerful, courteous disposition and a neat, clean and professional image
- Promotes cooperative effort, team spirit and good morale among employees
- Actively present on floor during service
- Prioritizes hospitality including personally greeting guests and checking in on tables during service
- Sets a strong example for staff with demonstration of teamwork & keeping composure under pressure
- Sets clear expectations for staff, implements policies and service standards
- Thorough understanding of all FOH hourly roles and duties and ability to jump in and support the team as needed.
- High-level attention to detail in all aspects of work
- Maintains up-to-date knowledge of all food and beverage items on menu and trains the staff on the same
- Updates FOH training materials, guides as needed
- Hosts and attends food, beverage and service trainings
- Supervises staff during, before, and after service to ensure quality of service, positive guest experience, and cleanliness
- Performs shift change and/or opening or closing duties, as needed
- Collaborates with General Manager, Owners & Chef with administrative tasks as needed
- Resolves guests issues in a polite, friendly manner always making sure we follow up with them when needed (also reporting all escalated situations to the General Manager)
- Develops intuitive systems for service for staff to work smarter and adapt to guests' needs
- Supports GM to interview and hire new Front of House staff members
- Assist GM in managing costs, driving sales and growing the business in support of financial goals
- Work alongside Beverage Director and Head Bartender to develop and maintain beverage program
- Manage all aspects of the bar operations, including inventory control, staff supervision, and customer service
- Perform monthly inventories of all beverage and bar items
- Resolves all customer facing issues and answers customer email inquiries/ feedback
- Builds strong knowledge of third party programs such as Toast, Resy and Tripleseat for daily needs and special events
- Helps organize and execute special events/ celebrations
- Ensures all staff keeps the restaurant clean and organized
- Creates weekly FOH schedule a minimum of 2 weeks prior to date, manages time-off requests and maintains a full team on the floor
Salary : $65,000 - $72,000
