Assistant General Manager

Assistant General Manager

The Standard, High Line

848 Washington Street, New York, NY, United States Full Time • Salary ($100k - $110k)

Company Background

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. A destination layered with events and amusements that leave you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with careful consideration of design, detail, and service, has established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

Mission Statement

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose

The Standard's commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It's WHO WE ARE! #StandardFamily

Job Title:

Assistant General Manager, The Standard Grill

Department:

Food and Beverage

Location:

The Standard, High Line

Reporting to:

Restaurant General Manager, Director of Food & Beverage

Responsible for:

F&B Manager, F&B Supervisors, F&B Staff

Job Purpose:

The AGM supports the GM in overseeing daily operations to ensure exceptional guest experiences, high-quality food, and a clean, safe environment. They lead, train, and motivate staff to meet operational and service standards while maintaining compliance with health and safety regulations. Additionally, the AGM assists in managing budgets, controlling costs, and optimizing resources to drive profitability and operational efficiency. Their role bridges leadership and hands-on management, ensuring smooth, consistent restaurant performance.

Main Duties & Responsibilities:

• Assist the restaurant GM with any necessary and requested tasks
• Steps up to GM position when GM is absent
• Directly responsible for guest needs and service in restaurant and related areas of hotel
• Set operating goals and objectives
• Prepare and implement standard operating procedures
• Recruit and process staff for outlet where and when necessary
• Initiates complete training of said staff, including all required documentation and tests
• Assures all new front of house employees have received training materials and are properly tested before receiving scheduled non-training shifts
• Works closely as a team and communicate effectively with all other F&B managers
• Responsible for appearance and upkeep of your area of responsibility
• Responsible for the requisition and stocking to par of all products sold/used in area of responsibility
• Responsible for quality of food, beverage, and service presented to the customer
• Ensure there is sufficient coverage of each scheduled shift that you are leading
• Ensure all floor staff side work is satisfactorily completed pre and post shift
• Ensure floor staff are performing to standard during shift, if not above and beyond
• Continues to train staff on product knowledge, protocol and any policy/procedure changes
• Oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs
• Delegate duties to floor staff to facilitate day-to-day operation of the restaurant and be able to fulfill other duties assigned by management
• Ensure line employees are in properly maintained and appropriate uniform dictated by position
• Responsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops
• Complete tip sheets and daily logs
• Observe food proportions and quantities to minimize waste
• Plan and coordinate menus
• Set and monitor budgets
• Establish and implement financial controls
• Maintain all business, financial, and employee records
• Negotiate purchase prices and develop preferred suppliers
• Identify and evaluate competitors
• Keep up with new and emerging trends in the restaurant industry

Specific Requirements:

Brand Ambassador: Throughout the hotel we actively seek to employ a unique, diverse and thoughtful group of people that are committed to delivering our unconventional brand of hospitality while also growing with us:

• They are committed to and fully comprehend the idea of being of service;
• They do not just delight guests, but excite them–by creating unique, unexpected & memorable experiences;
• They are ambitious, vibrant and social/friendly individuals;
• They genuinely embrace diversity in all forms, interested to have people from all race and gender to be their friend;
• They encourage genuine relationships with guests that enable them to not only preempt needs but foresee desires;
• They have personality and depth;
• They have a desire and unyielding appetite for learning & knowledge—being in-the-know with what is happening in the city and around the world;
• They are creative in areas like music, cinema, art, performance, fashion, design, tech and business;
• They are engaging, socially adept and solution-based individuals able to navigate the scene with confidence and ease;
• They are able to entertain guests in a compassionate, respectful and meaningful manner;
• They are authentically themselves;
• They want to play a role in constructing a kinder and better world.

Physical Requirements:

• Able to work standing for a minimum period of 8 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry and lift at least 40 pounds of force
• Must be able to seize, grasp, turn and hold objects with hands
• Understanding: Ability to read, comprehend and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations
• Extensive knowledge of Micros
• Have an outgoing, upbeat personality, positive attitude, flair
• Can handle the pressure of a high-volume, high-energy outlet
• Be an inspiring and motivational leader
• Can maintain a high level of confidentiality
• Strong communication and management skills
• Guest service oriented
• In-depth knowledge of food preparation and presentation and both alcoholic and non-alcoholic beverages

Desirable:

• Previous work experience in similar restaurant establishment
• Multi-lingual
• Basic knowledge of accounting and finance principles and practices