Job Details

Job Description: Assistant Restaurant General Manager

The Assistant Restaurant General Manager is responsible for assisting the General Manager with all aspects of restaurant operations, maintaining a profitable F&B outlet, and ensuring high quality products and service levels. They will promote business, reduce employee turnover, and meet revenue and payroll budgets while maintaining quality standards.

Responsibilities

• Ensure staff are attentive, friendly, helpful, and courteous to guests, managers, and fellow employees.
• Oversee all aspects of restaurant operations and supervise personnel.
• Respond promptly to guest complaints.
• Coordinate with other F&B managers and keep them informed of issues.
• Maintain communication with supervisors regarding problems or matters requiring attention.
• Monitor loss prevention measures in the restaurant.
• Prepare and submit required reports timely, including wage progress, payroll, revenue, employee schedules, and action plans.
• Monitor service quality and assist in menu planning and preparation.
• Ensure compliance with liquor laws, health and sanitation regulations, and SOPs.
• Be visible on the floor, assist staff during meal periods, and conduct staff performance reviews.
• Implement and monitor corporate promotions and ensure employee training on SOPs and technical tasks.
• Participate in departmental and hotel training programs.
• Interview candidates and follow hiring standards.
• Complete tip reporting and ensure overall guest satisfaction.

Qualifications

• Minimum 3 years of progressive experience in a hotel or related field, or a 4-year college degree with at least 1 year of experience, or a 2-year degree with 2+ years of experience.
• Knowledge of F&B preparation techniques, health regulations, and liquor laws.
• Ability to work long hours as needed.
• Physical ability to exert up to 50 pounds occasionally and 20 pounds frequently.
• Effective verbal and written communication skills.
• Ability to listen, understand, and clarify concerns.
• Strong multitasking and prioritization skills.
• Attentive, friendly, courteous, and service-oriented approach.
• Participation in required meetings and M.O.D. coverage.
• High standards of personal appearance and grooming.
• Ability to handle problems proactively and maintain confidentiality.
• Previous restaurant management experience preferred; experience in a unionized environment is a plus.