Assistant Manager Wanted Good George North Wharf

We’re looking for someone who’s passionate about helping people have the best experience possible; one of your primary characteristics is your willingness to learn and develop; and someone who’s happy to get stuck in and do the hard yards that are needed to ensure everyone leaves our venue happy.

About You:

• Team Leadership – the ability to support, manage and coach your team

• Great presentation with strong communication and people skills at all levels

• A can-do positive attitude with a genuine passion for people and hospitality

• Be available to work a flexible roster including nights and weekends

• Relevant industry qualification is an advantage

• A current General Managers Certificate and/or LCQ is a bonus

• Excellent knowledge of beer, cider, spirits, wines, and cocktails

• Strong previous experience in managing a busy bar and/or restaurant

• Ability to hit set financial targets and support others to achieve the best outcomes

What's in it for you?

• Supportive leadership that wants to help

• Flexibility within the roster to have a life

• Discounted food & drink at the Good George Hospitality Group venues

• Work for a trusted well recognised brand with a reputation for great quality craft beer and award winning spirits.

• Being part of a business that is passionate about ‘Doing Good’ for our community and charities.

The Nitty Gritty:

Good North Wharf is located at 1 Jellicoe Street, Auckland

This is a full-time permanent position with an hourly rate in the range of $29-$35 per hour.

You will be required to work rostered shifts between Mon-Sun inclusive. You will be rostered for a minimum of 35 hours per week. Your hours in any week will not exceed 55 hours per week.

Full Job Description below

JOB TITLE : Assistant Manager

REPORTING TO : Operations Manager

DIRECTLY SUPERVISING : All FOH team

GOALS

Inspire and empower the people you lead to be the best version of themselves, armed and equipped with all the tools and knowledge required to be successful not just in their current role, but the one above it.

Enroll the team to champion the vision and values of Good George.

Maintain the highest standards of professionalism, respect, and courtesy when communicating and dealing with team members.

Recognise Good when you see it.

Duties & Responsibilities:

Always ensure adherence to the current liquor licensing laws for self and all FOH team

Adhering to outlet code of conduct

Conduct oneself in a professional and positive manner.

Strive to achieve outlet budgeted figures.

Be available for weekly operations meetings.

Oversee the restaurant ensuring high standards are maintained.

Manage team incentive programs.

Ensure the smooth running of events and functions including providing adequate staffing levels and stock for functions.

Generate monthly promotional calendars at least 3 months in advance.

Co-ordinate major promotional events in conjunction with all Head of Departments, e.g. Mother’s Day, Christmas, New Years Eve

Be available during key periods and ensure that a duty manager is always rostered during busy times.

Be available and flexible across the seven day a week operation, with time off requests and days off being flexible and align with the changing business demands.

Create rosters to satisfy business demands in a timely manner.

Work closely with the department heads to ensure excellent levels of communication are maintained and good rapport is built between departments.

Ensure performance reviews of restaurant team are being carried out on a regular basis.

Ensure a high calibre of recruitment and training is achieved.

Ensure high standard of menu knowledge for self and team including specials, drinks, etc.

Notify the General manager of any potential problems with the team, repairs or maintenance issues or any other issues that might potentially adversely affect the business.

Ensure a high standard of team personal appearance i.e., uniform, name badge, hair.

Ensure a good level of team culture is developed and maintained.

Manage new restaurant team inductions.

Responsibility for self and team for Health and Safety as per the Health and Safety Manual

Preferred Competencies

Level 4 National Certificate in Hospitality or equivalent qualification or experience

Level 5 National Diploma in Hospitality or equivalent qualification or experience

Demonstrated ability to lead and manage team.

Previous experience in a similar hospitality environment