Assistant General Manager

Schulte Hospitality Group is seeking an energetic, experienced, and hands‑on Assistant General Manager to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like‑minded people to our rapidly growing team! What's in it for you? When you join SHG , you'll be part of a team committed to an inclusive, employee‑focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun, and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company, and a robust benefit package, including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company Schulte Companies is a leading third‑party management company with deep, multi‑generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restaurateurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG, and Hyatt, as well as many unique, independent, boutique, and lifestyle properties and restaurants. Description The Assistant General Manager's goal is to support the General Manager in elevating the property's level of service, maintaining forecasts and budgets, and developing a cohesive team to implement operational strategies. The Assistant General Manager must demonstrate strong leadership capabilities, be creative in problem‑solving, and serve as a solution‑maker while maintaining the highest standards of hospitality excellence. What you get to do Partner with the General Manager to provide restaurant guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well‑maintained environment. Support the development and execution of annual marketing plans to penetrate new sales opportunities and maximize use within existing markets. Ensure proper guest service through comprehensive staff training in service sequence and product knowledge while making every effort to meet and exceed the expectations of every guest. The Assistant General Manager shares responsibility for leading service education and continuously offers: Daily line‑ups and regular department meetings in the absence of the General Manager. Support for new server, host, and bartender training programs; Assistance with ongoing development and training initiatives; Daily evaluation of restaurant service performance and floor management; Employee coaching and performance management, including assistance with performance evaluations; Coordination of timely food production and service flow. Assist in the oversight of property‑wide Private Dining operations. Support the General Manager in working with the director of sales and marketing and hotel sales on booking groups (preliminary menus and diagrams to ensure proper fit). Review F&B minimums and selling guidelines under the General Manager's direction. Collaborate with catering and private dining teams to execute events when groups are contracted with sales, and assist with group operations (intro letters, BEOs, billing, guest room blocks, group resumes). Support Banquets in all aspects of room set, functionality, and flow. Build relationships with clients who are in‑house and contracted to create repeat business. Support the development of long‑term and short‑term catering sales strategies. Assist in guiding Catering Sales initiatives to completion and help track results. Help oversee banquet operations, including scheduling and training banquet staff. Conduct daily walk‑throughs of event set‑ups Assist in producing and tracking internal sales goals and incentives Participate in and help organize BEO meetings Support the Catering Marketing Strategy development with the director of sales The Assistant General Manager will collaborate with the Executive Chef and General Manager to ensure "excellent quality and presentation" of all food to guests. The Assistant General Manager will assist in the evaluation of banquet and catering menus and pricing. Participate in the evaluation of food products, front‑of‑the‑house employee performance, and the development of products consistent with market position. Additional responsibilities include assisting with the selection and pricing strategy of liquors and wines, and supporting their procurement process. The Assistant General Manager helps execute the financial objectives of the restaurant and Event space established through the annual budget process. Support the General Manager in meeting financial targets in sales by implementing the annual marketing plan, identifying new opportunities, maintaining high operational standards, and ensuring effective utilization of marketing funds. Share responsibility for meeting budget targets in all areas of cost control with a consistent focus on cost of sales and payroll management. The Assistant General Manager assists in identifying talent and providing necessary training as positions become available. Support the hiring process to fill open positions with qualified candidates who understand the "standards of excellence" required. Help conduct ongoing training programs for new and existing management and hourly staff. Serve as a mentor and coach to supervisory staff and high‑potential team members. Share responsibility for the daily cleanliness and maintenance of all restaurant areas, Event, and Pre‑Event spaces both internally and externally. Coordinate with the Executive Chef on kitchen cleanliness standards. Work with floor management, employees, and outside services to maintain service area standards. Support ongoing maintenance of the physical asset through capital planning as required in the budget process. Assist in managing subordinate supervisors in the Restaurant. Support the overall direction, coordination, and evaluation of restaurant employees. Execute supervisory responsibilities in accordance with 34th Floor Hospitality policies, procedures, and applicable laws. Interviewing, hiring, and training employees; Planning, assigning, and directing work; Appraising performance; rewarding and disciplining employees; Addressing complaints and resolving issues or concerns. Act as the primary manager on duty in the absence of the General Manager, making operational decisions and handling escalated guest situations. *The hiring process may consist of a phone interview, a manager(s) interview, a drug screen, a background check, reference checks, and a potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. Schulte Hospitality Group is an Equal Opportunity Employer. #J-18808-Ljbffr RadNet, Inc.