What are the responsibilities and job description for the Assistant General Manager position at New Forum?
The Assistant General Manager must inspire, coach, and develop each member of the team to grow to their full potential and deliver outstanding service to our guests. The position sets clear direction and expectations for every team member and must be an expert problem solver to overcome all obstacles. This position ensures proper execution of standards and service by the team and sets the example and tone for each shift. The Assistant General Manager supports an environment of excellence by celebrating team member achievements and acknowledges positive behaviors.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Provide direction to the Front of the house team in order to achieve restaurant goals
Assist in monitoring restaurant procedures associated with NC Health Department regulations to assure highest quality of food safety at all times
Assist in monitoring restaurant procedures associated with NC Alcohol Beverage Control regulations
Consistently review restaurant operations to identify any problems, concerns and opportunities for improvement
Create a positive guest experience by delivering a high level of service and ensuring all team members engage in conversations with guests to understand their needs and exceed their expectations
Provide coaching and feedback to team members and assess performance on an ongoing basis
Manage and motivate team members through positive and respectful leadership
Consistently monitor and manage restaurant staffing levels to ensure team members are capable and professionally developed
Develop a rapport with guests and solicit guest feedback to understand needs of the guest and surrounding community
Generate sales growth by consistently delivering a positive guest experience and executing local restaurant marketing initiatives
Assist in attaining restaurant P&L goals, through a complete knowledge and management of daily expenses, awareness of variances and ability to initiate corrective actions
Control labor and beverage costs through daily management and supervision
Maintain constant lines of communication with the restaurants leadership team to insure smooth operations and timely responses to our guests’ or the business’ needs
Perform other duties as directed
Competencies
Must have ability to maintain a positive attitude and ability to cultivate positive staff morale in a fast-paced work environment
Leadership skills with the ability to coach and mentor team members
Exceptional time management and organization skills
Must have thorough knowledge of NC Health Department food safety regulations & NC Alcohol Beverage Control laws
Team-building skills
Ability to effectively handle and manage confidential and sensitive information
Must have excellent guest service skills and enjoy building rapport with a large basis of regular customers
Communicate clearly and concisely, both verbally and in writing
Ability to prioritize multiple ongoing projects in an effective and efficient manner
Must have a strong work ethic and accountability
Must have strong sense of empathy and conflict management skills
Ability to formulate strategies and action plans to achieve results
Supervisory Responsibility
This position will directly supervise all FOH positions including but not limited to Host(ess), Server, Bartender and Food Runner. This position will assist in managing all BOH positions during a particular shift with the over site and direction of the Executive Chef/Chef de Cuisine/Sous Chef on duty.
Work Environment
Fast paced, physically uncomfortable work environment. Kitchens are often small with limited mobility and can be uncomfortably hot. Bar area is often cramped with limited mobility and restaurants can easily become loud and crowded.
Physical Demands
Long Uninterrupted periods of Walking and Standing
Ability to hold & carry 10lb to 20lb repeatedly
Ability to move quickly through tight crowed spaces
Position Type/Expected Hours of Work
Salaried: Overtime Exempt/40 to 60 hours per week
Travel Requirements
N/A
Required Education and Experience
N/A
Preferred Education and Experience
Associates Degree in Restaurant Management or Bachelors Degree in Applicable Field
4 years Restaurant Service/Bartending Experience (Fine Dining Preferred)
2 years Restaurant Management Experience (Full Service Bar & Restaurant Preferred)
EEO statement – The company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Please note that this job description is not designed to cover all activities, duties or responsibilities. Activities duties and responsibilities may change at any time with or without notice.
