Assistant General Manager, Gordon Ramsay Steak

 The Assistant Restaurant Manager assists the Restaurant Manager with the overall activities of the restaurant operation, including prep and service.  Venue is currently open Wed-Sun. In this role you can expect to work evenings with Mon/Tues off typically.

ESSENTIAL JOB FUNCTIONS:  (includes but is not limited to the following)

• Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
• Establishes and administers training programs within the restaurant, including new employee orientation.
• Directs the development and administration of controls for all phases of the restaurant in an economical and    profitable manner while maintaining established standards.
• Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage.
• Monitors work of Food Cashiers to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
• Counsels, guides and instructs assigned personnel in the proper performance of their duties.           
• Prepares and coordinates the periodical performance reviews of assigned personnel.
• Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Interviews potential employees who have been recommended by human resources.
• Follows all applicable safety procedures.
• Follows all standard operating procedures
• Perform other related duties as assigned and requested.
• Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.

PERFORMANCE REQUIREMENTS:  (knowledge, skills, and abilities)

• Extensive knowledge of food and beverage products.
• Ability to perform basic/intermediate math skills including measurement of products
• Ability to operate point of sale systems.
• Ability to read, write and understand English.
• Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management.
• Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions.
• Must be able to work individually and as part of a team in collaboration with others
• Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

• Fast paced environment, multiple tasks to be handled under time constraint.  Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner
• Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.
• Maintains clean, neat appearance and hygiene in accordance with standards
• Visual ability needed to accurately prepare food and operate kitchen equipment.
• Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs or more repeatedly. 
• Shifts may vary based on business needs.
• Must be able to work any day of the week