Assistant General Manager -Fine Dining

Assistant General Manager

Join the team redefining luxury hospitality in Atlanta. Join FORTH. 

You know that feeling? When you walk into a hotel or a restaurant and everything—and everyone—just feels right? Where every detail is so considered, where everything is so seamless, that you can let out a deep sigh and really relax?

We create that feeling, with passionate people like you.

FORTH  is thrilled to announce a variety of opportunities at our brand-new property opening summer 2024. It's a haven of luxury on the BeltLine's Eastside Trail that seamlessly combines a world-class hotel, an exclusive members club, exceptional dining experiences, and a holistic program of wellness treatments.

We're setting a new standard for the hospitality industry, so we're seeking talented individuals who hold themselves to a higher standard, too.

If you're dedicated, detail-oriented, and committed to delivering premier hospitality, we invite you to join the founding team that's creating this destination. FORTH stands for luxury, innovation, and community; contribute the energy, skills, and creativity that only you can.

The Assistant General Manager at our luxury hotel and restaurant plays a crucial role in supporting the General Manager in overseeing all aspects of restaurant operations. This individual will assist in managing the restaurant team, ensuring exceptional service, and maintaining high standards of hospitality. The Assistant General Manager will also contribute to strategic planning, staff development, and financial management to drive the restaurant's success and uphold its reputation for excellence.

Responsibilities:

• Control the venue's daily operations within the policies and guidelines set forth by the company. 
• Maintain a professional company image, including restaurant and bar cleanliness, proper uniforms and appearance standards. 
• Manage service contracts with outside vendors relative to their scope.
• Preparation of Operating Statements and other financial disclosures and taking appropriate actions. 
• Control Profit & Loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions to include maintaining appropriate stock of liquor, beer and other bar or restaurant products. 
• Ensure the daily deposits have been deposited, safe counts conducted, and venue's cash is always secured. 
• Maintain cost of goods sold, daily comps, daily recap reports, and financial audits by overseeing inventory counts. 
• Respond within 24 hours to guest service needs to provide the highest standards of service. 
• Complete financial and personnel related administrative duties accurately, on time and in accordance with company policies. 
• Recruit, interview, and hire team management members; train, supervise and motivate; take disciplinary action and terminate team management members when necessary. 
• Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. 
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. 
• Representing the company in a professional manner to the community-at-large, including local businesses, civic organizations, and media.  

Required Experience:

• High School Diploma or GED; College degree preferred.
• Must have at least three (3) years leadership experience in a fast-paced and detail-oriented hospitality food and beverage environment and have proven ability to thrive in such an environment.
• Proficiency in MS Office Suite, inventory, payroll management systems.
• Good people management skills, communication and listening skills.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Must be flexible and adaptable to change.
• Demonstrated time management and organizational skills.
• Must be internally motivated and detail oriented and have a passion for teaching others.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends, and holidays.
• Must be at least 21 years of age.
• Moving safely and efficiently about the facilities.
• Carrying or lifting items weighing up to 75 pounds.
• Handling food, objects, products, and utensils.
• Bending, stooping, kneeling.