Assistant General Manager - $1000 Sign-on Bonus

** Assistant General Manager - $1000 Sign-on Bonus**
**Job Category****:** Restaurant & Hospitality

**Requisition Number****:** ASSIS001564

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**Job Details**
**Description**
**ASSISTANT GENERAL MANAGER**
**ABOUT THE COMPANY**
Reserve Food & Wine (Reserve) opened in September of 2010. The centerpiece of Reserve is the 102 bottle cruvinet which houses bottles of wine and uses nitrogen to preserve wines for up to a six-week shelf life. Our goal at Reserve is to deliver a unique wine and food experience to our guests. We offer a menu that is sourced locally and strive to provide the best ingredients possible. At Reserve, our goal is to create outstanding dishes to pair with our extensive variety of some of the best wines available.
Reserve Wine & Food is a place where your passion for people and love for food combine. We are passionate about locally sourcing ingredients, providing fresh and seasonal cuisine, and offering an extensive wine collection to guests. As a small team, we know the importance of providing hospitality to everyone that comes through our doors, whether its guests, vendors, or fellow employees. We know the importance of building up our staff over outings, wine tastings, and other educational opportunities as we aim to be industry experts. Our aim is to care for employees personally and professionally, offering medical/dental/vision insurance, a 401(k) match, paid time off, and help you pursue a Somme Certification alongside other professional development opportunities. By joining our team at Reserve, youre joining a family that aims to provide good food and good wine, while being good to people!
**ABOUT THE POSITION**
The **Assistant General Manager** will assist in managing the daily operations of our restaurant, with primary responsibility for service standards, staff education, guest experience, and maintaining a strong floor presence. This role is also jointly responsible for the selection, development, and performance management of employees. In addition, they assist in overseeing the inventory and ordering of food and supplies, and optimizing profits. The Assistant Manager reports to the General Manager.
**RESPONSIBILITIES AND DUTIES**
* Floor manager for service on the floor including expediting, guest contact, managing staff, hosting, pre-shift meetings, staff education, and problem-solving.
* Sets standards for service on the floor. Maintains patron satisfaction by monitoring, evaluating, and auditing food, and service offerings; initiating improvements; building relationships with preferred patrons.
* Primarily responsible for selecting, orienting, training, assigning, scheduling, coaching staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.
* Coordinate and lead staff team meetings.
* Responsible for daily staff leadership.
* Manages day-to-day social media and guest communications in coordination with Windquest Group marketing team.
* Control purchases and inventory of supplies and non-alcoholic beverages by meeting with account managers; develop preferred supplier lists; review and evaluate usage reports; analyze variances taking corrective actions.
* Oversee charitable donations, including off-site charitable events, community outreach, and volunteer programs.
* Oversee interviewing and selection process of the front of house staff.
* Prepare a schedule for FOH staff, including needed private events staffing.
* Maintains front-of-house operations by executing policies and standard operating procedures.
* Oversees the ServSafe program and ensures that all staff members have up-to-date and proper training.
* Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures required, specifically related to front-of-house operations.
* Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
**EDUCATION AND EXPERIENCE**
* Five or more years in the foodservice industry including two or more years in a management or supervisory role.
* Strong leader who can set direction.
* Previous responsibility of bar and restaurant marketing including social media, event management, and community engagement.
* High level of standard of excellence and quality.
* Ability to communicate effectively with staff and fellow management team as well as ownership.
* Ability to utilize restaurant industry technology such as scheduling software, and/or point of sale systems, ordering of toner, paper, etc for menus.
* Knowledge of cost accounting, developing and maintaining budgets, and financial planning and strategy.
**Qualifications**
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Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c)

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