Assistant General Manager

JOB DESCRIPTION

JOB TITLE: Assistant General Manager

JOB TYPE: Full-time

PAY RANGE: $70,000.00-$90,000.00 per year

DEPARTMENT: Management

RESPONSIBLE TO: General Manager, Director, Head Office

REQUIREMENTS: Experience in upscale hospitality in a similar concept space, with four years of upper management experience; lifestyle brand experience is preferred.

GENERAL PURPOSE:

An Assistant General Manager (AGM) plays a key role in supporting the day-to-day operations and ensuring a high standard of service. The AGM assists the General Manager (GM) in overseeing restaurant activities, staff management, client services, sales performance, and financial performance. They help with maintaining operational efficiency, managing budgets, and ensuring the restaurant meets health and safety regulations. Additionally, they take charge of hiring, training, and supervising staff, handling customer complaints, and working to increase the profitability and reputation of the establishment. Strong leadership, organizational skills, and the ability to multitask in a fast-paced environment are essential.

MAIN DUTIES:

TO CONTROL THE SUPERVISION AND MANAGEMENT OF THE WHOLE VENUE. To ensure that the General Manager has the support needed in all aspects of the business: employee management, cost and revenue management. To be responsible for all day-to-day operations.

Note: This is not an all-inclusive list. Additional duties may be assigned.

• Ensures the highest quality food and beverages appropriate to the market.
• Adheres to company standards of food and beverage quality, preparation, recipes, and presentation.
• Ensures proper staffing and adequate supplies for the venue by overseeing management plans. Adhering to annual budget, managing food, liquor, and labor costs.
• Assume responsibility for the day-to-day operations of the venue to ensure efficiency and profitability.
• Hold regular meetings with senior management to ensure constant communication throughout the venue and be available for other staff members who need guidance.
• Process end-of-day reporting and ensure that all management have completed their duties and all accounts are balanced.
• Devise systems, set policies, provide guidance, and implement changes to ensure NZR Group standards are consistently met.
• Work together and build strong communicative relationships with all staff, Managers, the Head Chef, the Executive Chef, and the General Manager.
• Ability to delegate tasks efficiently when needed and manage staff workloads.
• Work with the General Manager in budgetary and payroll expense control as required.
• Works closely with management and staff to ensure correct preparation and delivery times are kept and quality is maintained.
• Encourages increased communication between all staff.
• Supervises all staff and the steward function.
• Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction.
• Helps employees to achieve optimum quality while minimizing cost.
• Adheres to all health, sanitation, and food safety rules and regulations and makes sure all staff adheres to these.
• Ensures that all potential and real hazards are reported and reduced immediately.
• Ensures that employees work in a safe manner that does not harm or injure self or others.
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
• Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees within the venue.
• Confers closely and regularly with Head Office to carry out any other duties as directed by Operations Manager, Head Office, and Director.
• Checks all checklists and paperwork are completed by managers and follows procedure if they have not been done.
• Record staff performance, liaising with Managers, Head Office, and HR. Giving staff performance reviews, disciplinary interviews, and guidance.
• Assist in venue recruitment, interviewing potential staff, and recognizing current staff for promotion.
• Have extensive knowledge of each role and duty for the venue.
• Working with managers and the Head Office to solve any issues regarding the venue.
• Ensuring all licensing laws are followed and licenses are up to date.
• Creating good professional relationships with clients. Possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Welcoming guests and being readily available to discuss any issues or questions they may have.
• Solving any problems or issues using good judgment, act and initiative according to the company policy and procedure.
• Ensure security procedures are followed by all members of staff.
• Give constant training and guidance to all staff. Giving constructive and positive feedback.
• Continues to expand extensive knowledge of the hospitality industry.
• Be passionate and able to positively promote the brand.
• Be committed to the success and positive reputation of NZR Group companies.

ACCOUNTABILITY:

• Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by the General Manager.
• Actively engage in your own personal development to benefit the business and improve your personal skills – probationary period reviews, annual appraisals, and attending training and development courses.
• Actively participate and host weekly/monthly departmental meetings and any other meetings that you are required to attend.
• Actively participate in addressing complaints and resolving problems.
• Actively hold responsibility for the venue and its staff.

GENERAL DUTIES:

• Extreme flexibility to work when needed and assist the workload of others.
• Co-ordinate staff building a positive professional team with excellent customer service.
• Monitors industry trends and recommends appropriate changes to maintain the competitive status.
• Maintains venue, materials, and company property clean, tidy, and in good shape; reports defective materials and equipment.
• Attend any meeting or training session as required by the General Manager.
• Maintains a safe and hygienic work environment.
• Is conversant and complies with:
• The company fire and health and safety procedures
• The company security procedures
• The property facilities
• Licensing regulations
• Operation standards and departmental procedures

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to:

• Push and pull objects.
• Walk and stand for long periods of time.
• Bend forward.
• Kneel down.
• Repetitive bending and lifting of items.
• Reach and grasp.
• Repetitive arm movements.

KNOWLEDGE, PERSONAL SKILLS, & PREFERRED EXPERIENCE:

• 4 years’ experience in bar, restaurant, and venue management.
• Excellent command of English language (Written and spoken).
• Extensive knowledge of the hospitality industry.
• Personal License holder.
• WHMIS
• Basic Knowledge of HACCP.
• Ability to communicate with customers and peers with a friendly and positive attitude.
• Self-motivated, continuously seeking to succeed and progress in career within the company.
• Extremely flexible and committed.
• Lively, enthusiastic, and confident.
• Ability to handle difficult situations successfully.
• Outstanding organizational skills.
• Excellent supervisory and management skills.

Job Type: Full-time

Pay: $70,000.00-$90,000.00 per year

Additional pay:

• Commission pay
• Tips

Benefits:

• Dental care
• Disability Insurance
• Discounted or free food
• Extended Health Care
• Life Insurance
• On-site Parking
• Paid Time Off
• Vision Care

Flexible language requirement:

• French not required

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Morning shift
• Night shift
• Weekends as needed

Experience:

• Upper Management: 4 years (required)
• Hospitality: 4 years (required)
• Restaurant management: 4 years (required)