Assistant General Manager

ARE YOU PASSIONATE ABOUT HOSPITALITY

We are a Charlotte, NC-based hospitality company that operates four, full-service independently owned, chef-driven restaurant concepts. We pride ourselves on creating environments where high performers can thrive and are rewarded. Almost every one of our managers and chefs are examples of inspiring success stories which included training, development and internal advancement.

ASSISTANT GENERAL MANAGER DUTIES

•  Has technical expertise in the areas of beverage management, kitchen operations, shift management and front desk operations. Knows the standards and procedures associated with each of these areas and can execute at a high level
•  Can identify and develop team members for key front of house positions, ensures that high potential employees have a developmental plan and that they maintain the standards of their department.
• Uses the disciplinary action process fairly and objectively in all situations to ensure a disciplined environment where guest service and performance are put first, excellent performance is recognized, and poor performance is coached/counseled and ultimately not tolerated.
•  Knows the standards of operation and can maintain these standards at whether or not a formal inspection is expected or being conducted. 
•  Maintains cleanliness and sanitation in an exemplary fashion and the county health inspection score is maintained at no less than 95%.
• Demonstrates good financial acumen overall. Can assist in writing annual financial budgets for the restaurant and reviews financial performance daily and weekly to ensure the budget is met.
• Is capable of writing challenging sales and marketing plans for the restaurant to ensure growing sales. Works with team to ensure these plans are executed properly. 
• The AGM must set the example for professional behavior. 

EDUCATION AND EXPERIENCE

• High School diploma or general education degree (GED) is mandatory.
• An associate’s degree or bachelor’s degree is mandatory.
• A bachelors’ degree in hospitality management or business is preferred.
• 6 years of accumulated experience in specific restaurant industry departmental or junior manager positions required.
•  2 years of previous direct GM experience in smaller volume restaurant preferred.

KNOWLEDGE, SKILLS, ABILITIES

•  Ability to read, write, perform mathematical computations such as adding, multiplying.
•  Ability to effectively communicate with customers, utilizing tact and diplomacy when necessary.
•  Microsoft Office Suite capabilities

PHYSICAL/MENTAL DEMANDS

• While performing the duties of this job, the employee is required to stand, walk, talk, and hear. The employee is required to be on feet for large portion of the day/shift. The employee is required to stoop, kneel, or crouch; reach with hands and arms; use hands to finger, handle or feel tools or controls; must be able to lift and /or move heavy objects including tables and cases of food and beverage; must be able to lift approximately 20 pounds overhead.
• Must be able to sustain constant mental and visual attention.

WORKING CONDITIONS

• Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
• Dining room environment.
• Flexible schedule can vary from week to week; work required on weekends and holidays.