Assistant General Manager

Description Job Posting: New steakhouse restaurant at The Union Hotel Flemington: Assistant General Manager The Assistant General Manager supports the General Manager in overseeing all aspects of restaurant and event operations, with a strong emphasis on executing and managing banquets, private events, and catering functions while maintaining exceptional daily dining room service. This role ensures high standards of guest satisfaction, efficient staffing and labor management, operational excellence, and team leadership in a fast-paced hospitality environment. Duties & Responsibilities: Assist in planning, setting up, and supervising banquets, private events, and other functions to ensure seamless execution. Co‑manage event orders and closely coordinate with the sales director (or event sales team) to meet all client requirements, specifications, and timelines. Execute service in accordance with event details and banquet event orders (BEOs), upholding high standards for food quality, presentation, service flow, and guest satisfaction. Manage daily schedules for front‑of‑house and event staff to optimize coverage, control labor costs, and ensure compliance with budget guidelines. Resolve POS system issues, oversee operational systems (including reservations, inventory software, and reporting tools), and troubleshoot technical problems as needed. Provide direct service support with an “all‑hands” mentality during peak periods, events, or staffing shortages, including floor management, guest interaction, and team assistance. Oversee dining room operations and guest experience, ensuring consistent hospitality, timely service, and resolution of any guest concerns. Complete inventories, administrative reports, financial reconciliations, and other required documentation accurately and on time. Assume closing manager responsibilities when assigned, including securing the premises, completing end‑of‑day procedures, and preparing for the next shift. Engage in ongoing training and development in hospitality best practices, wine, spirits, menu knowledge, industry trends, and leadership skills. Support staff training, coaching, and performance management to foster a positive team environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Additional duties as assigned. Skills & Qualifications 5–7 years of progressive experience in Food & Beverage or related hospitality fields, with demonstrated success in event/banquet management and restaurant operations. Strong POS system proficiency and basic math skills for handling reports, labor costing, and financial tasks. Hospitality degree or relevant certification (e.g., ServSafe, TIPS, or similar) preferred but not required. Exceptional customer service, communication, organizational, and time management skills. Proven ability to lead teams, multitask in a high‑volume environment, and maintain composure under pressure. Knowledge of food safety, sanitation standards, and liquor service regulations. Availability to work evenings, weekends, and holidays as required, including flexibility for event schedules. Salary 70,000 – 90,000/annually Working Conditions: The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity. The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Physical Requirements: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Standing: Remaining upright on the feet, particularly for sustained periods of time Kneeling: Bending legs at knee to come to a rest on knee or knees. Reaching: Extending hand(s) and arm(s) in any direction Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication, and making fine discriminations in sound. Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. Jersey Prime Steakhouse provides equal employment opportunities to all applicants and employees and strictly prohibits any type of harassment or discrimination in regards to race, religion, age, color, sex, disability status, national origin, genetics, sexual orientation, protected veteran status, gender expression, gender identity, or any other characteristic protected under federal, state, and/or local laws. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Jersey Prime Steakhouse to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact [name and/or department, telephone, and e‑mail address]. Your employment with Jersey Prime Steakhouse is on an at‑will basis, meaning either you or the Company can terminate the employment relationship, at any time, for any or no reason, and with or without cause or notice. As an at‑will employee, your employment with Jersey Prime Steakhouse is not guaranteed for any length of time. #J-18808-Ljbffr