Assistant General Manager

The Assistant General Manager Position provides administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of BOURBON STEAK and our partnerJW MARRIOTT. The Assistant General Manger contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and compliance. GENERAL EXPECTATIONS Act with integrity, honesty and knowledge that promote the culture, values and mission of BOURBON STEAK. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understand the philosophies of management and its owners. Display consistent attention to detail and follow through of all BOURBON STEAK and our partnerJW MARRIOTT policies. Represent the restaurant professionally through effective communication, cooperation and relationships with the all business partners. Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities. In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, and Michelin. Adhere to the service foundation and philosophies established by BOURBON STEAK Understand all programs, procedures, standards, specifications, guidelines and training protocols. Offer positive solutions to problems or issues and be a voice that is part of the decision making team. ESSENTIAL JOB FUNCTIONS The Assistant General Manager’s responsibilities span several departments both internal and external to the restaurant, and are organized into the following categories: Dining Room Service HR & Labor Accounting IT Public Relations Financial Reporting Office/Admin Menus Maintenance These job functions include but are not limited to the following duties; other duties may be assigned. DINING ROOM SERVICE: Assist the General Manager in overseeing the day to day operation of restaurant Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when, and as needed, and that labor cost objectives are met. Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.) Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry and the future. Maintain Monthly management notes in order to establish guidelines for service and restaurant operations into the future. Conduct staff interviews and make recommendations for observations and hiring. Organize and lead staff training classes and food & wine seminars. Demonstrate commitment to making all the current staff and management better. Supervise Captains in their running of the dining room service. Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality. Offer feedback to contribute to the Captains and Sommelier evaluations. Ensure continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction. Supervise guest/hourly employee interaction during service hours. Support captain, hostess and floor staff in pre-opening responsibilities. Support FOH team in all aspects of dining room service. HR & LABOR: Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures. Coordinate staff reviews with General Manager and Human Resources Generalist. Audit time clock and labor reports daily. Follow up with staff and managers on anomalies or outstanding issues. Responsible for verifying daily time clock entries and making corrections as necessary in Micros. Submit complete and accurate time clock and labor reports to the BOURBON STEAK accounting department for processing. Understand all BOURBON STEAK payroll practices. As necessary, schedule labor according to business levels and staffing needs. Alert General Manager and Executive Chef to potential overtime in advance. As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages. Primary liaison for BOURBON STEAK Human Resources Department. Conduct staff interviews and make recommendations for observations and hiring. Liaise with the HR department to ensure that the recruitment process is ongoing and that interviews are being conducted on a regular basis. Learn BOURBON STEAK policies and standards for HR administration. Responsible for all paperwork and follow-up for hiring process, performance documentation and termination. Is communicative and responsive to HR needs and requests. Ensure all HR paperwork is completed accurately and that new employees move through the interview and new-hire process in a timely manner. Follow up on any outstanding items on behalf of BOURBON STEAK HR Department. Ensure that staff receive time clock numbers in Micros within 24 hours of their start date. Serve as primary, on-site HR contact for all BOURBON STEAK employees. Facilitate questions or staff issues regarding benefits, reimbursements, health care, transit costs, direct deposit, sick pay etc. Facilitate and administer all workers comp paperwork and claims with BOURBON STEAK Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. ACCOUNTING: Code all liquor, beer and restaurant-related invoices for correct payment. Ensure that all monthly liquor and beer transfers are accurate and up-to-date. Prepare month-end accrual sheet for any uncounted invoices and credits. COLLECTION: Assist accounting department in collection of outstanding balances from hourly employees (ie. shortages of resolved bar banks , gratuity refunds, etc) IT: Serve as primary on-site contact for off-site IT consultant (FunctionOne) Troubleshoot all computer, audio. POS and miscellaneous electronic equipment on-site. Schedule, supervise and sign-off on any on-site technical work completed by independent contractors. Participate in the development for specifications for IT equipment, products or substitute materials. PUBLIC RELATIONS: Liaise between the restaurant, Special Events Coordinator and AAB Steakhouse LLC Public Relations Department. Assist, as necessary, with on and off-site special events and photo shoots. Create and update all restaurant promotional materials and private dining packets. Update restaurant website with all current menus, wine lists, special event and private dining information. FINANCIAL REPORTING: Prepare all financial reports for BOURBON STEAK Weekly Manager Meetings and monthly Profit & Loss reviews. Facilitate monthly Profit & Loss review meetings. Participate in owner’s P&L review. Complete online Daily Labor Summary and keep current with all applicable data. Provide food and beverage cost analysis as needed. Maintain effective costs based on historical cost percentages, sales, and profits. Assist with the writing of restaurant budget(s). DISCIPLINE: Assist General Manager in distribution and delivery of documented employee incidents. OFFICE / ADMINISTRATIVE: Prepare various operational reports; keep records pertaining to purchases, sales and requisitions. Develop relationships with internal and external customers with effective communication. Responsible for overall office organization. Source, order and re-stock all restaurant office supplies. Check restaurant office voicemail and correspond as necessary. Attend Millennium Tower Manager Meeting (Bi-Weekly) Understand all systems in the restaurant and ensure that each is in working order. Maintains Crash Kit, Maintenance and Restaurant POS and Reservations System Emergency Contacts for use in the event of an emergency in a manner that any management team member could access the necessary information. Maintain Monthly management notes in order to establish guidelines for service and restaurant operations into the future. Attend weekly management meetings. MENUS: Type, format and distribute all restaurant menus. Check for spelling, font, grammar and content. Share the menu with other chefs and restaurants via email. Archive Menu Matrix. Proofread menus for all BOURBON STEAK when necessary. MAINTENANCE: Supervise repairs and maintenance of facility. Coordinate any meetings regarding Dining Room repairs, maintenance or construction of BOURBON STEAK Development. Follow up as needed. Coordinate punch list for Dining Room cleanings and upgrades to the physical plant in concert with BOURBON STEAK Development. Facilitate and negotiate all maintenance contracts. Serve as primary liaison with all exterior maintenance agencies, city inspectors etc. Serve as point of contact for Millennium Tower personnel. Fully understand and comply with all federal, state, county and municipal regulations which pertain to health, safety and labor requirements of the restaurant, employees and guests. SUPERVISORY RESPONSIBILITIES: Indirectly assist in effective management of the restaurant. Carry out supervisory responsibilities in accordance with the restaurant’s policies and applicable laws. REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum 2-3 years of culinary service experience, preferably in a fine dining environment. Bachelor’s Degree and /or Culinary degree preferred Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners. Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint Prior experience with accounting software, POS systems, and payroll/HRIS systems. LANGUAGE SKILLS: Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from managers, guests and BOURBON STEAK Executives. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Manager is regularly required to stand, walk, sit, and talk or hear. Frequently it is required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. The Manager is occasionally required to stoop, kneel, crouch, or crawl. The Manager must be able to lift and/or move up to 30 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water or wine, chairs and dining room tables. WORK CONDITIONS: The work environment characteristics described here are representative of those a Manager encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate, but can be high when working at sites during the construction process. #J-18808-Ljbffr