Assistant General Manager

Description

At Pastini, we are inspired by the farms, vineyards and waters of the Pacific Northwest, and are dedicated to serving two of life’s greatest pleasures… pasta and wine. We know that using fresh, local ingredients makes a difference to our guests and to our community. We source fresh produce, dairy, artisan breads, coffee, and meat locally and we handcraft each dish to order. Based in Portland, Oregon, our family of restaurants has blossomed and grown to eight wonderful restaurants around the State since we first opened in 2001.

Pastini is excited to offer many benefits to its employees. Those listed below highlight what a high-performing Manager can expect:

-Quarterly bonus opportunities

-Annual anniversary bonus
-401(k) with match up to 4% once fully vested
-Comprehensive Training, Growth and Development with Advancement Opportunities
-We pay 100% of our manager's medical and dental insurance plans

-Life Insurance 

-EAP
-Electable Benefits including FLEX Spending, Disability and Vision
-Free Shift Meals and Free Dining at Pastini

-Annual Active Wellness Reimbursement

-Annual Professional Development Reimbursement

-Pay for Community Service Days

-Paid Vacation and Sick Leave, plus a Floating Holiday of your choice
-Your Birthday and Work Anniversary are paid vacation days

Becoming a member of the Pastini family is an opportunity to become one of the very best. You will lead

the development of a team, create experiences for our guests through hospitality and amazing food, and

be a part of a successful business where people come first. Our positive, service oriented culture is full of

opportunities for you to learn, grow professionally and inspire others to succeed.

The Assistant General Manager (AGM) is responsible for assisting the General

Manager (GM) with the operation of a single Pastini Pastaria restaurant. This includes hiring kind, caring and

friendly people who consistently execute to a high standard. The AGM is primarily responsible for the

training and development of the Host Department, but also takes responsibility for the Back of House (BOH) and

Front of House (FOH) hourly departments in the absence of the GM and Executive Chef and/or Kitchen Manager.

The AGM/AGM I also assists in all aspects of financials, the daily execution of safety, sanitation and cleanliness,

quality food preparation, exceptional guest service through hospitality and driving company initiatives. The

AGM/AGM I is responsible for cleanliness and overseeing the repair and maintenance of the building and

equipment with the partnership of the GM. The AGM/AGM I is also responsible for communicating and

administering all company policies, procedures and best practices, and for promoting a respectful workplace free

of harassment and discrimination.

The expectation is that the AGM works 45-50 hours per week, or to the needs of the business. During

weeks that include key holidays, meetings, trainings, inventory, new menu or special menu roll-outs, other special

events or if the restaurant is understaffed, the expectation for hours worked may increase. Exposure to all meal

periods, specifically during Friday and/or Saturday dinner service weekly is required. Productive weekly overlap

time with members of the management team is required.

Essential Functions

• Positive leadership and strong teaching skills
• Assist GM with financial responsibility
• Strong team development skills. Ability to cultivate a top-performing host team
• Excellent interpersonal communications and presentation skills
• Ability to positively influence and manage through others
• Self-motivated individual with the ability to solve complex problems
• Ability to work well and partner with others in a very team oriented environment
• Passionate about hospitality- Provides guests and team with the highest standard of service
• Ability to be flexible and gracious with change- and to drive change and growth initiatives
• Foster a positive environment with high morale and a team commitment to Core Values
• Required to have a valid OLCC Server Permit and Food Handler's, ServSafe or Always Food Safe Certification
• Required to use own car at times and must have valid Driver License and Auto Insurance policy
• Make decisions with the best interest of the guest and our Core Values in mind
• Positive, interactive floor presence required during peak business hours
• Must hold self, management team and hourly employees accountable to expectations

Requirements

In addition to following Pastini’s policies, procedures and best practices; principal responsibilities