Assistant General Manager - Top of the Rock Restaurant

POSITION SUMMARY:

The Assistant General Manager of Restaurant is responsible for creating unforgettable dining experiences for every guest visiting Top of the Rock (TOR) restaurants. This position assists with leading the front-of-house staff and is responsible for all service aspects of TOR restaurant outlets. The position supports the Restaurant General Manager.

ESSENTIAL FUNCTIONS:

• Ensures all restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness.

• Effectively controls labor to budget, while maintaining the highest guest experience standards.

• Oversees the ordering, receiving, and maintaining of appropriate par levels of front of the house beverages and supplies, which may include coordinating the transportation of goods.

• Oversees the entire beverage inventory program, ensuring 3% or less variance for all TOR outlets.

• Coaches, counsels, and develops leadership team in TOR outlets.

• Demonstrates exceptional fiscal management skills, including financial analysis, budget creation, forecasting, labor and inventory control, and P&L oversight.

• Ensures applicable alcohol service, health and safety procedures and regulations are followed.

• Prepares a variety of administrative/operations reports and records, timesheets, daily staffing reports, inventories, cash reports etc.

• Provides superior service to internal and external guests at all times.

• Maintains close contact with guests to ensure their satisfaction.

• Aids with overseeing the training program of employees.

• Aids with planning and conducting manager staff meetings.

• Oversees all opening and closing duties of dining outlets and bar effectively.

• Troubleshoots a variety of special challenges that arise in daily operations related to inventory, purchasing, personnel, equipment, etc.

• Ensure alcoholic beverages are served within the rules proscribed by the Missouri Department of Public Safety Alcohol and Tobacco Control.

• Manages all internal/external communications in a timely and effective manner.

• Monitors food and service to ensure that appropriate quality standards are maintained.

• Confers regularly with the Restaurant Managers and other Company personnel to plan, coordinate, and evaluate services/activities, exchange information, resolve problems, etc.

• Supervises and assist as necessary with all operations, which may include line set-up and restocking; food preparation, customer service; cleaning and organizing cooking, service, and dining area; dishwashing; bartending, menu development, large party reservations etc.

• Ensures a great working relationship between front and back-of-the-house teams.

• Keep abreast of new developments in the field.

• ALL OTHER DUTIES AS ASSIGNED

EXPERIENCE/QUALIFICATIONS: ­

• Minimum Degree Required: High School Diploma or Equivalent

• Preferred Degree:  Bachelor's Degree in Hospitality Management

• Certificate(s) or License(s): Serve Safe and beverage service certification.

• Years of experience: At least 5 years previous leadership experience, or a combination of education and experience from which a comparable amount of knowledge is acquired. 2 – 3 years of Food and Beverage management experience (fine dining experience preferred).

KNOWLEDGE, SKILLS, AND ABILITY:

• Broad, advanced knowledge and skills related to restaurant operations, including experience in ordering, inventory control, staff scheduling, cash reports and similar administrative or management functions (preferably in multi-unit operation).

• Advanced administrative, math and supervisory skills. Some previous budget administration experience.

• Experience working with a variety of commercial food service equipment.

• Proven ability to deal effectively with guests and other company personnel, in person, on the phone, and in written communication.

• Strong wine and liquor knowledge preferred

TRAVEL REQUIREMENTS:

• NA

PHYSICAL REQUIREMENTS:

• Regular computer work, walking and standing

• Occasional sitting and lifting (up to 50lbs)

INDEPENDENT JUDGEMENT:

• Develops objectives and general policies and procedures for a specific program or functional area of responsibility within the general scope of established operational