Assistant General Manager - Revere, United States - Mission Beach House
Description
The Assistant General Manager is responsible for developing and operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved; and where an environment that fosters creativity, free thinking and intelligent decision making is encouraged.
The AGM assists the General Manager with responsibilities for all aspects of the restaurant; in particular as related to sales, growth of the business, cost management and staff development.
The AGM is ultimately responsible for Training and Development of employees.Overall Qualifications
- Developing a cohesive team of managers and chefs, and managing them to work toward the common goals of the restaurant.
- Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation.
- Working closely with management to create a team atmosphere among staff, which is fun and professional.
- Leading by example.
- Facilitating weekly management meetings.
- Establishing clear communications along all lines within the business.
Building the Business and Guest Base
- Taking a longterm view with regard to guest satisfaction, making every decision based on what is best for the guest.
- Working with the management team to increase guest counts and to develop a loyal base of satisfied, return customers.
- Solving problems so that each guest will want to return.
- Ensuring that management is an integral part of the hospitality equation by maintaining an active presence in the dining room through regular table visits with guests, getting to know guests, finding out what is important to them, what they like and what they don't.
- Remaining focused on the importance of creating longterm, loyal customers who return again and again; this is at the heart of the business and is critical to our success.
Quality of Operations
The AGM is responsible for ensuring that the restaurant is operating at or above company standards. The AGM must operate the restaurant in accordance with all operating priorities.
The AGM must pay attention to detail in all areas of the operation, including food, service, hospitality, training and development, security, safety, cleanliness, sanitation and physical structure.
Specifically:
- Ensuring all chefs, managers and hourly employees adhere to our standards regarding quality of product, service and hospitality.
- Running high quality FOH preshift meetings for consistent communication of our operational standards and goals.
- Assisting with weekly management meetings to ensure consistent communication of our operational standards and goals to both the FOH and BOH managers.
- Ensuring that companytraining programs are effectively administered for all departments.
Cost Management and Profitability
The AGM is responsible for generating strong financial performance for the health of the restaurant and the company. The AGM is responsible for ensuring that the restaurant meets and exceeds budgeted financial goals.
Specifically:
- Monitoring and maintaining all cost control centers; further development of storespecific cost savings initiatives and strong follow through on all standard systems.
- Analyzing monthly profit and loss statements, developing action plans from them, implementing them and following through on plans.
- Overseeing all aspects of purchasing (ordering) within the restaurant.
Recruiting and Hiring
- Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs.
- Overseeing and participating in the recruiting and hiring of high quality employees, including managers.
Training and Development
- Ensuring thorough and complete training of all employees through implementation of all company training programs.
- Continually assessing the results of all training programs and developing action plans to address specific issues and concerns, and following through on the progress and results of these action plans.
- Continually assessing the status of the current management team, developing action plans to address the developmental issues of each team member and following through on each manager's progress. Consistently Identifying staff from within for promotions and working with those individuals to create career development possibilities.
- Minimizing employee and management turnover.
- Providing coaching, mentoring and developing the management team as well as hourly employees; this is critical for the success of the restaurant and the company.
Staffing and Scheduling
- Working with the management team to determine appropriate staffing levels.
- Being aware of staffing trends, upcoming seasonal business changes, and any other events or issues that may have an impact on the
