Assistant General Manager
3 weeks ago
Job Summary: We are seeking an experienced Restaurant Operations Manager to oversee all Front-of-House (FOH) operations across multiple venues. This position is pivotal in driving guest satisfaction, operational efficiency, and strong financial performance.
Key Responsibilities:
- Manage daily operations, VIP client relations, and team development.
- Spearhead efforts to maximize sales while ensuring impeccable guest service.
- Oversee all FOH operations for the Caf, Restaurant, Concessions, and Seasonal Exhibitions.
Leadership & Operational Management:
Ensure seamless service and guest satisfaction by overseeing all FOH operations.
- Serve as the key point of contact for VIP guests, ensuring their experience exceeds expectations.
- Lead the FOH teams in hiring, training, scheduling, and supervising staff, focusing on efficiency and exceptional service standards.
- Manage beverage ordering, inventory control, product requisitions, and cost management to ensure effective financial stewardship.
Guest & VIP Experience:
- Maintain and develop client relationships, acting as the liaison between the culinary team and guests to ensure a personalized and memorable dining experience.
- Proactively manage and respond to guest inquiries, feedback, and special requests, particularly for high-profile events and clients.
- Implement guest feedback loops and continuous service improvements.
Financial Performance & Cost Management:
- Collaborate with the General Manager on sales strategies to maximize food, beverage, and labor cost efficiencies while maintaining high-quality standards.
- Create systems to track sales, inventory, labor, and beverage costs, ensuring alignment with financial goals.
- Regularly analyze financial data to ensure efficient operations and implement cost-saving measures without compromising guest satisfaction.
Staffing & Team Development:
- Hire, onboard, and train both seasonal and full-time employees, fostering a culture of teamwork, ownership, and pride in delivering high-quality service.
- Develop and implement training programs to continually enhance service quality and staff knowledge, focusing on sales growth and exceptional guest interactions.
- Lead pre-shift briefings and daily check-ins to ensure FOH staff is aligned on operational goals and guest expectations.
Operational Efficiency & Systems:
- Create and maintain operational SOPs to streamline FOH processes, from table management to service execution.
- Ensure smooth coordination between FOH and BOH teams to maintain timely service and effective communication.
- Oversee daily operations, ensuring the highest standards of cleanliness, safety, and service consistency.
Sustainability & Brand Alignment:
- Drive Constellation Culinary Groups commitment to sustainable practices through waste reduction initiatives, efficient resource use, and support for local, organic, and regenerative suppliers.
- Champion company initiatives that align with NYBGs mission, enhancing the guest experience through plant-forward, eco-conscious dining.
Requirements:
- At least two years experience in direct foodservice operation management.
- Strong knowledge of food and catering trends with a focus on quality, production, sanitation, cost controls, and presentation.
- Knowledgeable on HACCP controls and proper storage and use of food.
- Strong financial and business acumen.
- Strong written and verbal communication skills.
- Strong computer skills.
Benefits:
- Medical (FT Employees)
- Dental
- Vision
- Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
- Discount Program
- Commuter Benefits (Parking and Transit)
- EAP
- 401k
- Sick Time
- Holiday Pay (9 paid holidays)
- Tuition Reimbursement (FT Employees)
- Paid Time Off
About Constellation:
Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality.
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