Assistant General Manager

GENERAL SUMMARY:

The primary responsibility of the Assistant General Manager is to assist the General Manager in overseeing the operations of the restaurant, both the front and back of house. This is accomplished through direct supervision of the staff. The AGM assists in oversight of the budget, labor, payroll, banking, restaurant accountability, ordering of supplies and entertainment plus any other duties delegated to him/her by the General Manager.

SUPERVISORY RESPONSIBILITIES:

• This position supervises up to (5) subordinate supervisors; and provides Indirect supervision of all members of the restaurant staff including scheduling, assignments, and daily workflow of staff in the restaurant.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• General responsibility over the management of back and front of house employees in the absence of or in conjunction with the General Manager;

• Assist with oversight of the general upkeep and wellbeing of the Restaurant and the Restaurant patrons and staff;

• Assist the GM in keeping financial records of the Restaurant per Company guidelines;

• May be required to review and enter daily invoices into the Restaurant 365 program;

• Assist the GM with accountability of the wine and liquor ordering and inventory;

• Responsible for the accounting of daily receipts and bank deposits in the absence of the GM;

• Handling Guest concerns, complaints, and needs according to Company guidelines;

• Staying within Company guidelines for any expenses incurred without the express written authorization of the Company;

• Assist the GM with forecasting of daily /weekly sales and scheduling as needed;

• Assist the GM in devoting the Employee’s best efforts to attracting business to the Restaurant;

• Maintain a presence in the dining room and kitchen areas of the Restaurant;

• Make recommendations to the Company on ways to improve as needed;

• Engage in marketing efforts for the restaurant;

• Assist in ordering par levels of restaurant supplies, checking in deliveries and maintaining proper costs of items;

• Assisting in organizing and moving beverage product in the absence of or in coordination with the Beverage Manager;

• Should be able to properly do and demonstrate all duties of servers, bussers, food runners, bartenders and hosts in order to teach proper protocol.

• Assist the GM with the organization of and/or lead pre-shift briefings;

• Follow and enforce Company policies;

• Take reservations, greet guests, and accept guest payments when needed;

• In service duties include but not limited to table moving, table resetting, food running and all other restaurant related duties;

• Other duties as assigned by the GM/upper management/ownership.

REQUIRED SKILLS AND ABILITIES:

• Ability to mentor FOH and BOH staff by demonstrating exceptional leadership skills

• Self-starter capable of leading, directing, and supporting a diverse team with high interpersonal and communication skills

• Commitment to delivering high-quality service and dining experiences

• Strong organizational skills with the ability to multitask in a fast paced environment

• Familiarity with various cuisines, wines, dietary restrictions, and culinary practices

• Creative thinking and problem-solving skills to effectively address various situations in a changing environment

• Ability to work a flexible schedule including evenings, weekends, holidays and extended hours as needed

• Demonstrate dependability by being reliable, responsible, and able to fulfill required obligations

EDUCATION AND EXPERIENCE:

• Requires a high school diploma or equivalent, and/or 2 to 5 years fine dining restaurant management experience;

• Knowledge of wines is beneficial;

• Knowledge of cocktail making and spirits is beneficial.

CERTIFICATES, LICENSES AND REGISTRATIONS:

• Must have a valid form of identification.

• Must have a Serv-safe certification.

MATHEMATICAL SKILLS:

• Must have the knowledge to add, subtract, multiply, and divide in all units of measurement using whole numbers, common fractions, and decimals;

• Must have the knowledge to calculate figures and amounts such as discounts, interest, tips, and proportions.

• Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

COMPUTER SKILLS:

• Must be proficient in all Microsoft Office applications.

• Must have experience working with restaurant software such as: Toast (POS), ADP Workforce Now, Restaurant365, PayDay Portal, Avero, and XtraChef.

LANGUAGE SKILLS:

• Ability to speak and understand English is required.

• Ability to speak Spanish is not required but desirable.

• Must have the knowledge, skill and ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations;

• Must have the knowledge and ability to write reports, business correspondence, and standard operating procedures (SOPs).

• Must have the knowledge and ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.

REASONING ABILITY:

• Must have the ability to use common sense to understand and carry out written and oral instructions.

• Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.

EQUIPMENT:

• Must be able to use a desktop or laptop computer;

• Must be able to use various common office machinery such as multi-function telephone, copy machine, postage meter, calculator, timeclock.

• Must be able to use kitchen tools and machinery such as cutlery, blender, mixer, dishwasher, etc.

PHYSICAL REQUIREMENTS:

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities:

• While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.

• The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.

• The individual must occasionally sit, climb stairs and/or maintain balance.

• Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perception, and the ability to adjust focus.

• The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.

INTERPERSONAL REQUIREMENTS:

• Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.

• Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal

• Engage Employees: Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.

• Give and Receive Feedback: Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.

• Emotional Intelligence: Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.

• Leadership: Ability to lead by example, delegate tasks and demonstrate duties as needed. Must be willing to engage in any activity in the restaurant.

WORK ENVIRONMENT:

The work environment conditions described below are representative of those an individual may encounter while performing the essential functions of this position. It may be possible to modify some circumstances to accommodate individuals with disabilities:

While performing most duties of this job, the individual may be:

• Work in an environment that is of a moderate noise level, typical of a restaurant kitchen environment with medium to high foot traffic.

• Occasionally may be exposed to moving mechanical parts, fumes or airborne particles, as well as toxic or caustic chemicals while visiting our restaurant properties.

IMPORTANT DISCLAIMER NOTICE:

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an individual may be required to perform. The Atlas Restaurant Group reserves the right to revise this job description at any time and to require staff to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

Compensation & Benefits

Compensation:

The annual salary for this role is $50,000 - 95,000

Benefits We Offer:

• Paid Time Off

• Health, Dental and Vision insurance

• 401k Contribution

• 100% Company paid Life and AD&D Insurance

• Learning and Development Programs

• Mobility and Advancement Opportunities

• Pet Insurance

• 40% Discount at Atlas properties!

The Rewards:

Joining Atlas Restaurant Group is more than a job. We are one of the fastest growing companies in Baltimore and we care about the city. You will interact regularly with ownership and members of the senior management team. We will work with you to establish yourself and will support your interest in growing your career.