Charlie Palmer Assistant General Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES Manage the day-to-day operation with the General Manager of the restaurant in accordance with established policies and procedures. Establish and administer training programs within the restaurant, including new team member orientation. Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards. Coordinate the maintenance and development methods for high quality preparation of food; assist in the maintenance and development of procedures for food service; and present menu items for maximum guest service satisfaction. Maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours. Maintain and instruct team members as to safety policies and procedures and follow up to ensure hazards are eliminated. Monitor appearance of all foods and communicate deviations from standard to salaried food prep supervisor responsible for area. Act immediately on all guest complaints to ensure that corrections are made when possible. Compile annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the General Manager or Director of Food & Beverage. Monitor the work of all team members to ensure that established policies and procedures are being followed. Work closely with Internal Audit team to ensure compliance with established procedures. Ensure compliance with health and safety regulations Perform interviews for potential team members. Recommend changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. Counsel, guide, and instruct assigned team members in the proper performance of their duties. Prepare and coordinate the periodical performance reviews of assigned team members. Act as General Manager in their absence. Any other duties as assigned within the scope of this position. KNOWLEDGE/SKILLS/ABILITIES Present a neat and professional appearance. Compile, compute, and analyze pertinent data needed for reports Learn and retain menu, beverage, and food knowledge. Superior knowledge of fine dining etiquette and wines. Build rapport with internal and external guests. Bilingual is preferred. Knowledge of our experience using Microsoft Office Products is required. Ability of complex reading, writing, math, and task completion skills are required. Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making. Flexible working all shifts including holidays, nights, and weekend hours as business needs dictate. Must be a minimum of 21 years of age. EDUCATION and/or EXPERIENCE Minimum 3 years of fine dining restaurant/food supervisory experience managing a large restaurant team or any combination of education, training, or experience that provides the required knowledge, skills, and abilities. CERTIFICATES AND LICENSES Servsafe certification required. Must be able to maintain appropriate Alcohol Awareness card. #J-18808-Ljbffr Kinsley Power Systems