Assistant General Manager

We are looking for an Assistant General Manager to join our team!

The Assistant General Manager is responsible for serving as the General Manager’s right hand supporting him/her by completing tasks as directed. He/she is responsible for directing the flow of service through the dining room, managing cost controls, driving financial success, ensuring guest service excellence, ensuring the safety/security of guests and co-workers and for supervising all front of the house staff. The ideal candidate must have strong beverage knowledge.

ESSENTIAL FUNCTIONS

• Completely understand the Lawry’s Brand including procedures, best practices, standards, specifications, and guidelines.
• Comply with all of Lawry’s employment related policies and procedures and behavior consistent with the company's desire to maintain a workplace free of incidents of co-worker harassment, discrimination, drug or alcohol abuse.
• Addresses co-worker performance problems immediately and consistently, following the company’s progressive disciplinary program.
• Assures that Lawry’s Code of Conduct and Code of Ethics is followed by everyone in their daily activities.
• Responsible for the restaurant adhering to all corporate guidelines to maintain operations, food quality and guest satisfaction.
• Be a role model, facilitator, and able co-worker in nearly every position within the restaurant.
• Lead and motivate team members through positive and respectful leadership.
• Communicate effectively in order to ensure that the excellent restaurant operations are consistently achieved.
• Continually strive to develop your staff in all areas of managerial and/or professional development including identifying and developing training goals, maintaining staffing levels
• Train, develop, and coach co-workers in culinary and guest service principles and practices.
• Responsible for scheduling FOH co-workers on a weekly basis.
• With the GM, responsible for completing annual Performance Reviews of all co-workers.
• Adhere to Lawry’s grooming standards.
• Attend all mandatory co-worker meetings, training, informational and education sessions.
• Establish standards of performance for the dining room area.
• Partner with the GM to lead co-workers to ensure the restaurant runs quickly and efficiently.
• Collaborate with the GM to achieve Lawry’s objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of co-workers and creating a positive, productive working environment.
• Consistent communication with HOH and Executive Chef
• Proactively develop and identify systems and resources for recognizing, reporting and communicating safety issues for all co-workers.
• Ability to run the restaurant successfully in the GM’s absence
• Recognize safety issues and develop resources/reports to communicate issues to management to resolve
• Ability to run pre-shift meetings, management and financial review in the GM’s absence
• Prepare all required paperwork, including government forms, reports, performance reviews, and schedules in an organized and timely manner. Also audit co-worker files to ensure accuracy of processes.
• Follow Lawry’s Restaurants operational policy and procedures, including those for cash handling and safety/security, to ensure the safety of all co-workers and guests.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, co-workers and guests.
• Consistently review restaurant operations to identify any problems, concerns and opportunities for improvement.
• Enforcing safety and sanitary practices, maintenance and regulatory compliance for the entire restaurant and premises.
• Maintain a system of cost controls through purchasing and inventory.
• Follow inventory control procedures and guidelines.
• Assist with scheduling, expense tracking, labor management, and local restaurant marketing.
• Responsible for estimating food and beverage cost and requisition supplies.
• Partners with GM to manage P&L for your individual restaurant.
• Assist with producing financial and operational reports on a daily, weekly, monthly, and quarterly basis.
• Work with GM to support and drive business goals and priorities in the best interest of the organization as measured by guest satisfaction and guest retention.
• Ensure that all guests feel welcome and are given responsive, friendly, and engaging attention at all times.
• Investigates, resolves and responds to food quality and service complaints, with the goal of turning dissatisfied guests into return guests.
• Providing active community involvement with a strong presence at events, clubs and organizations by your restaurant and its co-workers.
• As needed, attend private parties and key guest meetings to maintain visibility.

POSITION QUALIFICATIONS

• Well versed in all processes and positions (FOH and HOH).
• Strong interpersonal skills, excellent verbal and written communication skills.
• Exceptional people and development skills, and a proven track record in attracting, assessing, developing, coaching, and managing talent.
• Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.
• Passion for hospitality and guest service excellence.
• Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
• High degree of flexibility and the ability to manage multiple projects with a strong attention to detail.
• Ability to effectively present information and respond to questions from groups of managers, clients and guests.
• Have an understanding of P&L and other financials.
• Ability to communicate effectively in writing within all levels of the organization.
• Working knowledge of basic computer operations and associated software applications required to accomplish job responsibilities.
• Strong math skills.
• Demonstrate outstanding organizational and time management skills.
• Must exhibit the highest level of professionalism in dealing with sensitive and confidential information.
• Must be able to work weekdays, weekends and holidays.
• Willingness to work an 11-12-hour day.
• Possession of food certifications as required by local, state and federal law.
• Strong familiarity with OSHA and all local Department of Health Regulations.

Experience:

• A minimum of 3 years of experience as a Manager in a full service, fine dining, high volume restaurant.
• Strong spirits and wine background.
• Culinary or Hospitality degree preferred.
• Familiarity with P&L and financial reporting experience.
• Cost controls experience.
• Impeccable service standards, attention to detail and organization skills.
• Ability to multi-task and work in a fast paced atmosphere.
• Professional demeanor and polished appearance with the ability to interact with patrons and all types of team members.
• Proven ability to lead others and positively influence co-worker behavior.
• Excellent verbal communication skills.
• Track record of working a flexible schedule.
• Bilingual (Spanish/English) preferred but not required.
• Effective management skills to motivate and develop co-workers.
• Demonstrated excellent verbal and written communication skills.
• Commitment to hospitality and service excellence.

Computer Skills: Knowledge of MS Office, Point of Sales systems (Toast), scheduling software and any department-specific systems in use.

Education: Bachelor's Degree or equivalent professional experience.

Salary Range- $85,000-$90,000/annual