Our client is in need of an AGM with high-end steakhouse and/or seafood experience. Must be adept at exceptional customer service, knowledge of wine to support their award-winning wine list, the full bar and personal wine locker options. Other offerings include seafood selection flown in fresh each day.
Provides private events or banquets to accommodate an intimate party of 10 up to an elaborate gathering of 300 at special venues. Enjoy the current beautiful and sophisticated environment and be part of the transition into even larger and more stunning facilities with a rooftop atmosphere.
Open Table Diners Choice award winner! You will enjoy the opportunity to be mentored by a top not General Manager and grow professionally.
Primary Responsibilities • Assist in managing shift responsibilities that include daily decision making, staff support, scheduling and planning while upholding standards, product quality and cleanliness. • Assisting of ordering and receiving products and approving invoices concerning food products and continually monitors vendor pricing. • Support the frequent events such as private parties and wine dinners hosted. • Assist with conducting new employee orientation, job training and ensures ongoing development of staff. • Develop back of the house employees through training and meetings. Enforces employee uniform, cleanliness and personal hygiene standards. • Provides direction & explanations to employees regarding operational/procedural issues. • Manages and schedules kitchen staff as required. Ensures proper staffing levels for kitchen shifts are scheduled appropriately for seasonal changes. • Provides labor cost projection and staffing pars, based on written schedule, to General Manager for review prior to posting schedule.
Assist the GM with reviewing each employee's work station for quality, cleanliness and completion of job requirements. Additionally, all employees will have completed duties and "clocked out" prior to leaving the premises.
Accountabilities • Keeps Owner or General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. • Performs all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.
Job Qualifications: • Minimum 2 years operations experience in a high-end steak restaurant. • Proficient in the following areas: Communications, Mentoring, Planning, Leadership, and Quality of Operations.
Influence on Costs and Sales • Adherence to company standards and service levels in turn increases sales and minimizes costs. • Proper inspections of local food purveyors, use of correct products, minimize potential food waste and optimize food cost. • Projection and accuracy of daily labor controls. • Monitoring daily labor and staff attendance records daily by reviewing all kitchen employees' time keeping records. • Monitor daily and monthly sales and labor and discuss projections and comparisons to previous year with General Manager. • Responsible for accurate inventory counts on assigned days, detailed review of counts and ensuring count sheet pricing reflects actual, current costs.