Assistant General Manager, Lamberts

Description

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. MML owns and operates all its properties and only takes on projects that align with our vision and values. 

What we re looking for: Lamberts is seeking an energetic Assistant General Manager position who will be responsible for assisting with the quality of guest experience, food & service, financial performance, and maintenance of the property and all staff within it. 

Why you'll want to work for MML:

• Competitive Salary + Bonus Potential
• Beverage Education Reimbursement
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Health Benefits
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance

What you’ll do:

• Support the General Manager in all aspects of operations, including staff management, service, financial performance, and overall guest satisfaction
• Assist in recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism
• Supervise and mentor hourly staff to maintain consistent quality standards, efficient workflow, and exceptional customer service
• Foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth
• Monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste
• Assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele
• Participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic
• Act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction
• Nurture the previous clientele and continue to create new connections in the local community to create a portfolio of regular guests
• Collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management
• Uphold the restaurant's standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws.

Requirements

• Minimum of 2 years of progressive experience in a fine dining restaurant or high-end hospitality establishment, with at least 1 years in a supervisory or managerial role
• Strong knowledge of fine dining service standards, wine and beverage programs, and culinary trends
• Excellent leadership abilities, with the capacity to inspire and motivate a diverse team
• Exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management
• Proven track record of achieving financial targets, implementing cost control measures, and driving profitability
• Outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure
• Proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite
• Knowledge of health and safety regulations and compliance standards
• Flexibility to work evenings, weekends, and holidays as required

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The