Assistant General Manager with bar focus

VISION & MISSION

We offer an exceptional experience executed through amazing food, attentive service and kind people. We are a hospitality group that feeds the soul.

Vision:

To be the best hospitality group to work for and dine at, and to give back to the community through the lens of food.

Mission:

We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.

We are trustworthy, generous and other-focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles.

We are paving the way for success with consistency of system adherence, staff education, and cost analyses.

POSITION SUMMARY

Direct Bartenders, Servers, Hosts, Bussers on table service in assigned station according to restaurant service standards and specifications, courteously and efficiently. Take food and beverage orders when necessary; retrieve and serve food and beverage orders to guests' tables. Collect payments. Assist in the maintenance of the restaurant/bar area and equipment. Enforce company's standards, policies, and procedures with restaurant/bar staff. Schedule and staff based on business needs. Motivate restaurant/bar staff and maintain a cohesive team. Ascertain restaurant/bar staff training needs and provide such training. Ensure security and confidentiality of guest information. Provide guests with excellent experience to ensure satisfaction.

ESSENTIAL FUNCTIONS

Knowledge Base Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. All liquor brands, beers, and non-alcoholic selections available in restaurant, bar. The characteristics and description of every wine/champagne by the glass and major wines on the wine list. Designated glassware and garnishes for drinks. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices. Daily menu specials, 86'd items. Restaurant and Bar layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. P.O.S. and manual system procedures. Reservation system (OpenTable) Scheduled in-house banquets, locations, and times. Correct maintenance and use of equipment. All department policies/service procedures. Employee Handbook. Daily ResponsibilitiesCheck storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. Check stocks of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured. Ensure the inspection and planning of materials, supplies and equipment for readiness of service; rectify deficiencies with respective personnel. Ensure that the Host stand is clean, organized and stocked with designated supplies. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas. Meet with the Chef to review daily specials and 86'd items. Ensure that staff are aware of such. Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Ensure that staff report to work as scheduled. Document any late or absent employees. Ensure coordination of breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards. Handle disciplinary problems and counsel employees according to restaurant standards. Assist in writing all reviews for restaurant/bar staff are performed as scheduled. Forward to General Manager for approval. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same liquor. Ensure assignment of work and side duties to staff in accordance with departmental procedures. Identify situations that compromise the department's standards and delegate these tasks. Ensure the monitoring of the preparation of station assignments, ensuring compliance to departmental standards. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies. Anticipate heavy business times and organize procedures to handle extended waiting lines. Ensure that restaurant reservations/cancellations are taken, recorded and confirmed in accordance with departmental standards. Ensure all closing duties for staff are completed before staff sign out. Attend designated meetings, menu and wine tastings. Adhere to all Health Department, sanitation, and safety regulations as required by the restaurant. Attend and participate in all Manager meetings as scheduled. Customer ServiceAlways promote and support the highest quality guest experience Maintain a consistently smooth-running operation Ensure physical atmosphere/aesthetics and cleanliness of restaurantDemonstrate effective salesmanship and guest service while on the floor and teach effective salesmanship and guest service to floor staff. Write service notes at the end of each shift Support and help staff during service, as needed Ensure break compliance practices and procedures are followed. Ensure that overall restaurant appearance is exceptional. This means monitoring the entire store consistently throughout the shift. Monitor volume and content of music always playing. Monitor appropriate lighting levels at open, dusk, night.

Monitor cleanliness throughout property. Food ServiceEnsure the inspection of table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel. Review the reservation book/Open Table, pre-assign designated tables and follow up on all special requests. Ensure that specified number of menus and wine lists are available and in good condition for each meal period.

Monitor Hosts in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations.

Monitor and handle guest complaints by following the five-step procedures and ensuring guest satisfaction. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. Ensure that the status of all orders are checked and are delivered within designated timeliness. Monitor and ensure that all tables are cleared and reset according to department procedures. Assist restaurant staff with their job functions to ensure optimum service to guests. Expedite on floor or in kitchen as business demands. Prioritize and organize service requirements at all tables in assigned station. Suggestively sell menu items, beverages, and wines. Anticipate and understand guests' service needs. Direct timing and performance of servers and bussers in providing quality service to guests. Relieve HostsKeep open communication with kitchen.

Beverage ServiceBar Program:

oversees the ordering and inventory process.

Responsible for staff beverage knowledge.

Conducts staff training in areas of liquor, beer and wine.

Develops and implements

Beverage DinnersLeadership:

Provide outstanding leadership for the property; be a role model for accountability and integrity. Provide inspiring leadership that creates a positive, enjoyable, creative, and entrepreneurial atmosphere for all employees. Meet with the Chef to review assignments, anticipated business levels, changes, and other information pertinent to job performance. Staffing including interviewing, hiring, training, evaluating, promoting employees. Coach, mentor and inspire the restaurant staff to promote high food and service standards. Allocate resources to each department as needed. Ensure that all departments are running smoothly and maintaining the appropriate staffing, aesthetics, and service levels. Oversee the day-to-day planning of business and ensure that goals and directives are established for each shift. Use 7Shifts and EOD note reporting to consistently communicate and coach with other managers. Conduct regular meetings with the management team to ensure goals and objectives are being met. Write the schedule for the FOH management team. Communicate with the restaurant team on upcoming events and promotions.

Administration:

Access all functions of the P.O.S. system in accordance to specifications. Restock printer paper as needed.

Update P.O.S. menu changes. Input and access information into P.O.S. system. Handle void checks in accordance with accounting procedures. Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards. Run system-closing reports and ensure that all servers' checks are closed before they sign out. Document pertinent information in 7shifts and EOD notes. Complete all paperwork and closing duties in accordance with departmental standards. Review status of assignments and any follow-up action with on-coming supervisor. Complete departmental filings.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function from the list above satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EXPERIENCE, EDUCATION, AND CERTIFICATIONS

Education Level:

High school graduate

Experience Level:

Three years' experience as a fine dining server and/or previous manager experience

Required:

Ability to obtain a Washington State Food Handlers Certification.

Ability to obtain a Washington State MAST/alcohol education certificate.

Ability to obtain Class 12 MAST Permit for alcoholic beverage program management (management positions only).Minimum 21 years of age to serve alcoholic beverages.

Preferred:

Experience developing and managing a bar program.

Experience developing and managing a private dining program.

Knowledge of Computerized P.O.S. Systems and MS Office programs. Food Safety Certification.

Certification in alcohol awareness program.

Certification of previous training in liquor, wine, and food service. Certification in C.P.R. Customer service training. Ability to communicate in a second language.

ESSENTIAL PHYSICAL REQUIREMENTS

The physical requirements listed are representative of those that must be met by an employee to successfully perform the essential functions and key responsibilities of this position. Work conditions in certain areas of the restaurant can be hot, cold, wet, slippery and/or noisy. Frequent walking (up to 12 hours), including climbing up and down stairs is required. Ability to sit, stand, walk, climb stairs, bend, lift, twist, kneel, crouch, crawl, pull, push, carry, grasp, reach and stoop as needed, sometimes for extended periods, and to occasionally lift and carry heavy items up to 50 pounds (may be aided). If office work is required, it involves remaining in a stationary position most of the time in front of a computer, using a keyboard, mouse and telephone. Regularly operate a computer and other office equipment. Occasionally move about the work site to access file cabinets, office equipment, etc. Exert up to 10lbs of force occasionally, and/or a negligible amount of force frequently or regularly move objects. Communicate and exchange information with colleagues, clients and other individuals in person and electronically. Home/remote work, if applicable and as needed, to be approved by supervisor.

Availability required for extended and various work hours, including nights and weekends.

REQUIRED COMPETENCIES

Working knowledge of all management aspects in the restaurant industry.

High personal quality expectations; self-directed, high-energy, strong work ethic.

Strong self-management skills: ability to plan and organize to handle high-volume workload with multiple priorities and to use time efficiently. Set example for others by demonstration of core values, maintain highest standards of confidentiality and professionalism. Ability to allocate resources in a cost-conscious environment Ability to think creatively, present ideas persuasively Skilled in critical thinking and problem-solving with the ability to identify issues and mobilize available resources to eliminate project bottlenecks. A proactive, articulate, and diplomatic communicator (oral and written) Must be able to successfully work in a team as well as individually to reach a common goal.

Willingness to roll up the shirt sleeves to get the job done. Superb communication & listening skills with the ability to communicate in English, both verbally and in writing. Excellent organization and time management abilities. Ability to effectively manage others to include staff selection, training, and performance management, working knowledge of wages and hours laws in your state, county and city. Overall skills and knowledge of basic mathematical principles and practices.

Exceptional attention to detail Strong work ethic Takes personal accountability & responsibility for their role Proficient in: Microsoft Office/Excel, Toast, Ctuit/Radar, OpenTable