Assistant General Manager

4 weeks ago

New York, United States Casamata Full time

Job Details:

  • Cosme is a renowned fine-dining Mexican restaurant located in the heart of Flatiron, New York. As a 10-year-old institution, Cosme has been a pioneer in the modern Mexican cuisine scene in New York City. Our dedication to exceptional culinary experiences has earned us recognition from the Michelin Guide and a place on the World's 50 Best list.


Job Summary:

  • The Assistant General Manager (AGM) is responsible for assisting the General Manager in managing the day-to-day operations from opening, mid, or closing shift to ensure a positive guest experience and guarantee exceptional food quality and presentation. The AGM demonstrates strong leadership skills to FOH staff, empowering them with a positive approach by enforcing all standards of operation and ensuring policies and procedures are implemented and maintained consistently. The AGM will work closely with the Chef De Cuisine to maintain alignment on FOH/BOH standards and with the Beverage Director to ensure beverage guidelines are met.


Key Responsibilities:

  • Work collaboratively with the General Manager, Chef de Cuisine, and Beverage Director to lead and develop an exceptional team.
  • Assist with streamlining communication channels and ensure departments are aligned with business goals.
  • Interview, select, train, schedule, coach, and support staff to ensure they are successful in their positions and perform in accordance with company standards.
  • Drive sales and revenue utilizing superior floor management skills by coaching and motivating staff and assisting with guest service to ensure excellent standards of service are met.
  • Monitor cost control, property condition, cleanliness, quality of product, and service.
  • Ensure that operating objectives and standards of performance are understood and owned by staff and that a system is in place for effective communication.
  • Conduct/participate in pre-shift meetings to educate staff on menu items and selling techniques.
  • Act as a liaison between the front and back of house to foster a positive work environment.
  • Communicate with employees and managers to ensure operational needs are met; conduct/participate in pre-shift meetings to educate staff on menu items and selling techniques.
  • Review revenue reports with GM to analyze trends and implement changes to maximize revenue.
  • Monitor guest feedback, communicate findings to staff, and train on best practices accordingly.
  • Work closely with and support the efforts of the Private Dining Room sales team to facilitate functions in either the main dining room or the PDR.
  • Attend weekly P&L and Manager meetings.
  • Ensure DOL/Health Department compliance as it pertains to the operation.


Specific Job Knowledge, Skills, and Abilities:

  • Ability to demonstrate leadership skills; inspire and coach others to perform well.
  • Clear, strong verbal and written communication skills & organizational skills.
  • Understand local health and safety requirements; ability to ensure that Department of Health standards are upheld.
  • Capability to effectively present information and respond to questions from managers, team members, and guests in a professional manner.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to diffuse challenging situations and resolve conflicts.
  • Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour, and labor relations.
  • Ability to carry out supervisory responsibilities in accordance with company philosophy, policies, and applicable laws.


Key Competencies:

  • Decision-making, judgment, problem analysis, and problem-solving
  • Planning and organizing, resource management
  • Communication, guest service focus, quality orientation
  • Teamwork, coaching, counseling, training & development


Position Requirements:

  • Associate or bachelor’s degree. Business Management concentration preferred.
  • 3 years of restaurant management experience in a fine dining establishment.
  • Ability to work a variable schedule, including weekends, and shifts from morning through late night.
  • Prior experience managing restaurant P&L budgets and meeting financial goals.
  • Proficient computer skills (Microsoft, Google Docs, Google Sheets).
  • Must be fluent in English and Spanish.
  • Experience with Resy, Toast, Tripleseat, and Craftable.


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