Hybrid Assistant General Manager bei None

JOB SUMMARY 

Reporting to the Restaurant General Manager,  responsible for the daily operations in Restaurant/Bar.  Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurant/Bar.  Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget.  Accountable to ensure standards and legal obligations are followed.

JOB FAMILY CORE WORK ACTIVITIES

• Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.
• Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
• Supervising Employees - Supervising and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
• Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
• Maintaining Productivity Levels - Ensuring and maintaining the productivity level of employees.
• Integrating Departmental Goals - Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

JOB SPECIFIC TASKS

• Interacts with guests to obtain feedback on product quality and service levels.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures all employees have proper supplies, equipment and uniforms.
• Empowers employees to provide excellent customer service within guidelines.
• Handles employee questions and concerns.
• Handles guest problems and complaints, seeking assistance from supervisor as necessary.
• Monitors employees to ensure performance expectations are met.
• Provides feedback to employees based on observation of service behaviors.
• Strives to improve service performance.
• Sets a positive example for guest relations.
• Assists in the review of comment cards and guest satisfaction results with employees.
• Supervises daily shift operations.
• Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.
• Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
• Meets and greets guests.
• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
• Ensures compliance with all restaurant policies, standards and procedures.
• Monitors alcohol beverage service in compliance with local laws.
• Manages to achieve or exceed budgeted goals.
• Supervises on-going training initiatives.
• Performs all duties of restaurant employees and related departments as necessary.
• Opens and closes restaurant shifts.
• Uses all available on the job training tools for employees.
• Communicates performance expectations in accordance with job descriptions for each position.
• Coaches and counsels employees regarding performance on an on-going basis.

CANDIDATE PROFILE  

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Skills and Knowledge

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Mathematics - Using mathematics to solve problems.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message. 
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs. 
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.