Assistant General Manager

Our wonderful PM Dinner Service Manager is moving out of state and we are looking for someone to lead in the way that they have over the course of their time here - with warmth and kindness to the team and diners alike as well as a keen passion for hospitality and the touches of class that make an experience great. This position is for dinner service.  

WINE BACKGROUND

Extra consideration if you are a Sommelier and/or have a deep wine background. Our Wine Director is an incredible talent who is offsite and we would revel in having someone onsite with a level of knowledge that can develop further education and oversee/ extend the wine program as it currently resides.  

RESPONSIBILITIES:

1. Operations

• Entering PM daily manager logs which includes details from the shift and any items needed for a smooth service.
• Schedule and Call-In/Off FOH PM service staff according to labor budget.
• Manage FOH/Bar hiring needs by placing ad on Culinary Agents, setting up first round interviews over the phone and in person.
• Ensure the materials needed for service. This includes food and beverage menu changes, pre-shift notes, training materials, chit note standards, etc.
• Maintaining and owning efficient operational systems in Resy, Toast, 7Shifts.
• Keep Weekly Pre-Shift Notes on Google Drive for team members to review and upkeep service expectations.
• Maintain training materials, side work checklists, and other operational guidelines to ensure staff efficiency and consistency.
• Understand and Uphold the Employee Handbook.
• Manage and update vendor lists to maintain accurate records and strong supplier relationships.
• Motivate and develop staff, ensuring adherence to service standards and operational procedures - leading by example.
• Be clear and direct - Identifying areas for improvement in systems, processes, and team performance, and propose solutions to enhance operational efficiency.
• You are in change of being a part of and over-seeing opening and closing duties for PM Service. We will train you on AM to support if needed.
• Serve as a liaison between front-of-house and back-of-house teams to ensure smooth communication and workflow.
• Attend Manager meetings and support two-manager sit downs with team members.

2. In Service

• Provide excellence in service within the standards set by Sqirl.
• Engage with guests, be in tune whether listening directly or indirectly to guests and their needs.
• Team player in which the team feels ultimately supported by you and that they can come ask for assistance during a shift.
• Be a leader for the FOH, stepping in whenever necessary.
• Be the Point of Contact for guest experience, stepping in when necessary.
• Be the point of contact to obtain hard to find wine and to give wine expertise to enhance the experience.
• Ensure that guests depart Sqirl - in which guests may note the service experience in a positive light.
• Uphold Health Department, Handbook, and Service Standards 

3. Market Duties

• Responsible to ensure the market is stocked by the market cashier with paper goods and retail products after PM shifts.
• Responsible to oversee that the market is left clean and ready for the next day.

4. Admin

• Responsible for PM Tip Spreadsheets. 
• Lias with General Manager on FOH PM Needs.
• Ensure PM Team fill out any audit time edits and that they are clearly provided to the General Manager in time for Payroll. 
• Coordinate with General Manager for any final paychecks. 

5.   Professional Standards & Expectations

• Maintain a professional, approachable, and positive demeanor by communicating warmly, supporting team members, and demonstrating a can-do attitude.
• Work with a sense of urgency in both administrative and operational responsibilities while maintaining accuracy and attention to detail.
• Approach every task with purpose, care, and enthusiasm, inspiring the same level of commitment and passion within the team.
• Conduct yourself with integrity, honesty, professionalism, and sound judgment in all interactions and decisions.
• Foster a collaborative team environment by working respectfully with colleagues to identify positive solutions to challenges. Remain flexible and adaptable to changing priorities and business needs.
• Take ownership of maintaining a clean, organized, and safe work environment. Use equipment, supplies, and resources responsibly to minimize waste and promote safety.
• Embrace feedback, suggestions, and new ideas as opportunities for continuous learning, personal growth, and service improvement.
• Anticipate and respond to the needs of owners, partners, colleagues, employees, and guests with professionalism, respect, and timeliness.
• Commit to delivering excellence in every aspect of your work, striving to set standards that positively influence both the organization and the industry as a whole.

Qualifications:

• High school diploma or equivalent, or bachelor’s degree in a related field preferred
• 3+ years minimum of relevant working experience in the hospitality and restaurants sector.
• Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
• Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
• Excellent verbal and written communication skills
• Exemplary organizational skills with a high level of accuracy and attention to detail
• Demonstrated ability to work independently and meet deadlines
• Flexibility with working hours: days, nights, weekends and holidays
• Able to work in a fast-paced and changing environment of up to 10-12 hours