Assistant General Manager

Assistant General Manager

ABSteak by Chef Akira Back

124 Ellis St, San Francisco, CA 94102, United States Full Time • Salary ($85k - $95k)

The restaurant Manager is responsible for managing and operating the restaurant Front of the House (FOH). This position is a "hands-on, multi-tasking" position, which requires working the floor during high volume and holiday periods as well as when training and developing employees. This position is responsible for all costs within budgeted guidelines, in addition to following outlined administrative policies relating to Front of the House operations. On a daily basis, the Restaurant Manager's focus is 75% operations and 25% administrative duties. The General Manager is responsible for ensuring the delivery of high level customer service, a trained Front of the House Team and maintaining cost controls. Extensive operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant's profits, sales and customer service in accordance with company standards.

• Manage and organize the daily restaurant operations from scheduling, floor plans, and payroll to guest interactions, ensuring accuracy and maintaining the highest level of venue standards

• Supervise floor service in dining rooms during hours of operation.

• Deal with all aspects of recruitment and performance management, including disciplinary procedures. Ensure performance appraisals are done in a timely manner. Train the restaurant team to improve product knowledge and service standards

• Process the weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, and assist team members with any inquiries

• Coach, counsel, and evaluate all members of the front-of-house team and back-of-house using fair and consistent practices

• Develop and implement operating standards and implement and maintain all training manuals as appropriate

• Assign and instruct staff in details of work; observe performance and encourage improvement where necessary

• Communicate with employees effectively, listen to and understand requests, respond with appropriate actions, and provide accurate information.

• Interact with all department personnel and restaurant staff as needed

• Analyze food and beverage costs and assign menu prices

• Total restaurant receipts and reconcile with sales

• Determine and execute operating improvements

• Check and order supplies of non-food item

• Identify and estimate food and beverage supply requirements and place orders with suppliers

• Negotiate purchase prices and develop preferred suppliers

• Schedule food and beverage deliveries

• Check quality of deliveries and documentation

• Ensure correct storage of supplies

• Arrange for maintenance and repairs of equipment and services

• Keep current with trends in the restaurant industry

• Ensure quality of food and beverage presentation

• Observe size of food portions and preparation quantities to minimize waste

• Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs

• Work closely with superiors in monitoring and updating pricing on the menu to ensure effective cost control

• Complete all daily pre- and post-manager shift duties

• Monitor all cash transactions and ensure cash totals balance at the end of each shift. Ensure all cash and credit card receipts are kept in a secured area

• Communicate any unusual events and customer feedback received with the management team

• Take proactive steps to ensure a problem-free guest experience and follow up on any service recovery situations; ensure that the executive team is aware of any mishaps that occur. Anticipate the guest's needs and respond appropriately with a sense of urgency – personal supervision of guest complaints.

• Ensure compliance with all federal, state, and city laws surrounding the sale and consumption of alcohol, health and safety requirements are in continuous compliance and equipment is cleaned thoroughly and all stock is organized and clean

• Perform daily and weekly inventory; monitor stock usage and minimize breakage as well as ordering to maintain par levels.

• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations

• Assists and/ or completes additional tasks as assigned IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING QUALITIES:

• Accountability

• Development

• Working relationships

• Judgment

• Leadership

• Decision-making

• Problem analysis and problem-solving

• Planning and organizing

• Resource management

• Stress tolerance

• High energy level

• Quality of work

• Job skills knowledge

• Productivity

• Dependability

• Punctuality

• Adherence to Policy

• Verbal communication

• Attitude

• Appearance

• Teamwork

• Guest satisfaction

EDUCATION/REQUIREMENTS:

• High School Diploma required; Bachelor's Degree preferred

• Proof of eligibility to work in the United States

• Valid Driver's License

• 21+ years of age

• California Food Handlers Card

• California Responsible Beverage Service(RBS) Certification

• Maintain a professional, neat, and well-groomed appearance adhering to Company standards

WORKING KNOWLEDGE REQUIREMENTS:

• Minimum of three (3) years of service experience in a fine dining restaurant (preferably in a similar dining concept)

• Minimum of one (1) year of restaurant management work experience.

• Expert knowledge of restaurant operations including food, beverage (wine, hard liquor, etc) service techniques, and guest interaction

• Working knowledge about all health and safety regulations.

• Working knowledge of kitchen operations.

• Above average skill in math and algebraic equations using percentages

• Proficient in Windows, Microsoft Office, iOS, POS systems (Computer literacy)

SKILLS:

• Must have strong problem-solving skills

• Ability to lead by example

• Ability to act in a professional manner always

• Ability to lead and mentor a team.

• Excellent customer service skills.

• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

• Ability to maintain a high level of confidentiality.

• Ability to write reports, business correspondence, and procedure manuals

• Ability to demonstrate a positive attitude always

• Ability to keep an open and objective view

• Ability to listen in an empathetic manner and be respectful always

• Ability to maintain composure and stay focused

• Ability to maintain personal integrity

• Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions

• Ability to handle a fast-paced, busy, and somewhat stressful environment

• Ability to work under pressure and meet deadlines

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must present and maintain a professional image to further the overall theme of the venue

• Must have good positive energy to make it through the day

• Must be able to read the computer monitors

• Must be able to print legibly for employees, management, and guests to read

• Must be observant and quick to respond to various situations

• Must be able to move quickly through work and set the pace at venue

• Must be able to sit and/or stand for extended periods of time

• Must be dexterous and able to participate in all service aspects.

• Must be able to twist, tow (push or pull), reach, bend,