Restaurant Operations Manager

An Assistant General Manager works closely with the General Manager and performs specific tasks as requested by him/her. The AGM is responsible for the general operation of staff functions and all aspects of the restaurant in the absence of the General Manager.

Essential Functions

• Responsible for increasing guest counts through local store marketing and internal marketing.
• Represents the restaurant in community activities and at the local chamber of commerce.
• Keeps informed on restaurant trends and practices locally and nationwide.
• Oversees restaurant operations on a daily basis.
• Monitors safety conditions and employees' conformance with safety procedures; helps General Manager ensure that effective training for these programs is conducted in all departments.
• Maintains contact with guests and helps to assure maximum guest satisfaction.
• Receives and resolves guest and employee complaints.
• Reviews all accidents and documents findings.
• Assures that the restaurant's preventative maintenance and energy management programs are in use.
• Participates in ongoing facility inspections throughout the restaurant to assure that cleanliness, safety and other standards are consistently attained.
• Interacts with guests by answering questions, solving problems and overseeing service and cleanliness.
• Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible and reports to Human Resources.
• Functions as an administrative link between front and back of house.
• Monitors internal cost control procedures.
• Plans and coordinates training and professional development programs for the restaurant personnel i.e. wine tastings.
• Monitors labor; evaluates scheduled and actual labor hours and costs.
• Helps General Manager to monitor the budget and directs corrective action procedures as necessary to help assure that budget goals are attained.
• Attends Management and Staff Meetings as scheduled.
• Assists General Manager with achieving daily, weekly, monthly deadlines for submitting reports to Big Steaks Management as outlined on the BSM Calendar:
• DSRs
• Manager's Log
• Payroll/HR Related items
• Thank you/Comment Cards
• Concierge Report
• Staffing Schedules- maintains schedule for FOH
• Week in Review
• Invoices
• Oversees the Front of House Staff ensuring policies, procedures and codes of conduct are adhered to.
• Assists with Daily Line Checks
• Assists with the ordering, receiving, inventorying and maintaining costs on Beverage products.
• Assists General Manager to ensure all Staff are properly trained and are S-MAC certified.
• Prepares the weekly staff schedule for approval by the General Manager.
• Other ad hoc projects as assigned by the General Manager.
• Conducts the first round of interviews for Front of House Staff for recommendation to the General Manager or hire staff for FOH.
• Assists the General Manager with counseling and disciplining employees.
• Provides feedback to the General Manager for the Performance Appraisal system.

Requirements

• 4 years experience in a high volume, fine dining establishment.
• S-MAC Certification in all positions.
• Elite Certification

Job Type: Full-time