Assistant General Manager (AGM Fine Dining + Nightlife) Position Available In Miami-Dade, Florida

Assistant General Manager (AGM Fine Dining + Nightlife) CÉ LA VI Miami Miami, FL Job Details Full-time $70,000 – $85,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Vision insurance Qualifications Performance reviews Food service management experience (3-5 years) Asian cuisine 7 years 6 years Management Guest relations Wine knowledge Staff training programs developed as a food service manager (More than 5 programs) ServSafe Fine dining experience 5 years Staff training programs developed as a food service manager (4-5 programs) Nightclub English Manager Microsoft Office 3 years Staff training programs developed as a food service manager (2-3 programs) 8 years Developing staff training programs as a food service manager Problem-solving Hospitality Management Strategic business plans developed (1-2 plans) Developing strategic business plans Strategic thinking Mentorship (training delivery method) 9 years Senior level 4 years Food service management experience (6-10 years) Profit and loss analysis Cocktail experience Restaurant experience Food service management 10 years Full Job Description

OVERVIEW

The AGM plays a critical role in overseeing and managing all operational aspects of a restaurant and club. They focus on strategic planning, staff management, financial performance, quality control, customer satisfaction, compliance, event management, stakeholder relations, continuous improvement, and crisis management to ensure the success and smooth functioning of the establishment. The AGM in a restaurant and club setting is responsible for overseeing and managing all operational aspects of the establishment. Their main tasks and responsibilities include: 1.

Operational Strategy:

Develop and implement the operational strategy, policies, and procedures to ensure effective and efficient operations throughout the restaurant and club. 2.

Staff Management:

Recruit, train, and manage the operational staff, , service staff, and support staff. Provide leadership, set performance standards, and ensure a high level of teamwork and professionalism. 3.

Financial Management:

Manage the budgeting, forecasting, and financial performance of the operations. Monitor expenses, control costs, and identify opportunities to maximize revenue and profitability. 5.

Quality Control:

Establish and enforce quality standards for food preparation, service, and overall guest experience. Monitor adherence to standards, conduct regular inspections, and implement corrective actions as needed. 6.

Menu Development:

Collaborate with the culinary team to develop and update menus that meet customer preferences, market trends, and profitability goals. Monitor menu performance, analyze customer feedback, and make adjustments accordingly. 7.

Customer Satisfaction:

Focus on delivering exceptional customer service and ensuring high levels of customer satisfaction. Monitor guest feedback, address complaints or concerns, and implement improvements to enhance the overall guest experience. 8.

Health and Safety Compliance :

Ensure compliance with health and safety regulations and standards. Establish and maintain protocols for food safety, sanitation, and workplace safety. Conduct regular audits and inspections to ensure adherence to regulations. 9.

Event Management:

Oversee the planning, coordination, and execution of special events, parties, or performances in the club. Work closely with event planners, vendors, and staff to ensure successful and memorable events. 11.

Continuous Improvement:

Continuously seek opportunities to improve operational processes, enhance efficiency, and optimize performance. Stay updated with industry trends and best practices to drive innovation and competitiveness. 12.

Crisis Management:

Develop and implement contingency plans and procedures to handle emergencies, such as power outages, natural disasters, or unforeseen incidents. Ensure the safety of guests and employees and minimize disruptions to operations. Education Level, Diploma in hospitality, a degree in any discipline is an advantage. WSQ relevant certification. Experience Minimum 10 years experience in fine dining/ luxury operations. § Proven working experience as an Operations Manager. § Experience with needs assessment techniques, quality standards and satisfaction evaluation techniques. § Familiarity with the industry’s latest trends. § Experience working with VIP guests and members. Required Knowledge Proficient in spoken & written English. The ability to speak and write in a 2nd language is an advantage. Strong knowledge of restaurant and nightlight reservation systems. § Proficient in MS Office, Micros, and Seven Rooms reservation system. § Highly responsible and reliable with a professional presentation. Physical Requirements / Work Environment § Ability to work flexible hours. § Able to work weekends & public holidays. § Able to work standing up to 8 hours straight

Job Type:

Full-time Pay:

$70,000.00 – $85,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Shift:

10 hour shift 12 hour shift 8 hour shift Evening shift Night shift

Location:

Miami, FL 33131 (Preferred)

Work Location:

In person