ASSISTANT GENERAL MANAGER

Assistant General ManagerWorking as an Assistant General Manager, you are responsible for maintaining the account along with the General Manager in accordance with the approved budget while meeting client expectations. You will conduct safety, sanitation, and maintenance programs while maintaining excellent relationships with employees, guests and the client as well as other departments within the operation. You will promote the professional growth and development of the entire team. You will be expected to foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations.Key responsibilities include carrying out supervisory responsibilities, interviewing, hiring, training and coaching employees and managers, participating in employee meetings and training programs, maintaining food cost while ensuring quality standards, managing purchasing and inventory controls, and being knowledgeable on HACCP controls along with proper storage and use of food. You will also perform related duties and special projects as assigned.Preferred qualifications include a bachelor's degree or equivalent professional experience, five to seven years of upscale food service experience, including one year of multi-unit management experience. Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail. Supervisory, scheduling, training and coaching skills, effective problem solving and conflict management skills, ability to multi-task as well as stay on task and concentrate with constant interruptions, monitor food purchasing, food costs, preparation, production and inventory control, prepare and monitor budgets, flash reports, financial targets and forecasts, menu planning in consultation with chefs, knowledge of cash handling procedures and reconciliation of multiple cash banks and reports, monitor compliance with health and fire regulations regarding food preparation and serving, review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety. Excellent communication skills both written and verbal, exceptional business etiquette and client relations, manages time effectively and prioritizes tasks to meet deadlines, excellent knowledge of Microsoft Office: Word, Excel and PowerPoint, strong catering experience required, ServSafe or Department of Health certification a plus.