Assistant General Manager - Aqimero at Ritz Carlton Philadelphia

Description

Position Summary:

Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confer with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Foster ownership mentality and adhere to all duties and responsibilities of the position explained below.

Core Tasks and Responsibilities:

• Interview, hire, evaluate, reward, and discipline FOH      personnel and assist Head KM with BOH employees
• Orientate, motivate, train, and educate all FOH      personnel in Restaurant policies,

      procedures, and rules

• Schedule appropriately for the Restaurant in the      absence of the Restaurant General Manager
• Effectively supervise floor staff to ensure      professional service and guest satisfaction during hours of operation.
• Oversee all FOH supplies and hard goods orders      ensuring that the Restaurant is stocked appropriately for the time of year      and advise Level II Manager on any ordering needs
• Educate FOH personnel in product knowledge and      cultivate long-term service knowledge.
• Build rapport with Restaurant guests and ensure an      organic, enjoyable and memorable experience.
• Ensure that all Restaurant signage is accurate and in      keeping with the theme of Restaurant
• Responsible for keeping all signage up to date
• Conduct end of week inventories accurately and timely      for beverage program
• Responsible for accurately reporting payroll on a      daily basis
• Responsible for the end of night closeout and cash      drop
• Maintain the Aloha database with accurate items and      prices
• Maintain employee files.
• Perform all daily tasks as indicated on opening and      closing checklists
• Ultimately responsible for cleanliness and repair of      Restaurant and office.
• Attend and perform weekly Manager meetings.
• Work closely and with all management staff.
• Foster a culture in which customer satisfaction is      the primary concern.
• Establish open lines of communication between FOH and      BOH at all times.
• Establish role as a spokesperson for the Restaurant      within the community and with

      Restaurant’s guests.

• Become entrepreneurial in all endeavors with a view      to increasing sales and guest satisfaction
• Maintain knowledge of local competition and general      industry trends.
• Ensure adherence to all budget line items

People Skills:

• Praise in public, criticize behind closed doors, give      constructive feedback when appropriate
• Constantly develop staff in food knowledge, beverage      knowledge and service.
• Develop and Maintain strong work relationships with      all staff

SPECIFIC LEVEL AGM Responsibilities

Beverage Program

• Closely work with the Restaurant General Manager on      proper purchasing levels, delivery and storage of beverage program for the      entire restaurant
• Oversee the weekly liquor, wine, beer & N/A      Beverage inventory fluctuations to stay within

      +/-$500 Standards

• Oversee physical menus and ensure accuracy
• Oversee cleanliness of Bar, Liquor/Wine/Beer/N.A.Bev      Storage areas

Group Functions:

• Work with General Manager and Sales team to adhere to      all SOP’s for event functions
• Communicate all special events, parties, and      occupancy levels during the FOH meetings
• Work with Group Sales Director to facilitate all      groups
• Utilize SOP for groups in Restaurant Dining room
• Continue to work directly with group sales team to      grow this segment of our business

Financials Functions:

• Maintain acceptable RSH standards following budget      on:
  • Labor Cost
  • Controllable Expenses
  • General and Administrative Expenses       – with Book Keeper
  • Food Cost – with the Head KM
  • Beverage Cost – with D.O.
• Accomplish in due time all tasks and assignments as      directed by the General Manager

Staffing Functions:

• Improve and maintain management presence on the floor      during service
• Maintain a positive and healthy working environment      for all staff FOH and BOH following our Work Place Conduct SOP
• Maintain FOH and BOH staff turnover to a minimum
• Reduce or eliminate written guest complaints
• Maintain a 90% or higher over-all score on both the      Bar and Dining Room Spotter’s Reports
• Maintain and practice the “Open-Door” policy – open      communication
• Enforce all house rules and policies – setting an      example to all staff

Facility Functions:

• Maintain acceptable RSR standards on:
  • Upkeep and cleanliness of the       restaurant
  • Line up procedures, departmental       meetings
  • Inventory (Non-Food and Cutlery,       Glassware, Flatware)
• Reduce glassware and flatware breakages

Cuisine Functions:

• Maintain acceptable RSR standards on recipes from the      prep line, kitchen cooking line and expo line plate presentation.
• Ensure flavor profiles are accurate through constant      follow through on line checks.

AGM Management Functions and more expectations:

• Maintain management skills:
  • Delegate tasks and       responsibilities
  • Be able to multi-task
  • Responding to guest complaints       expeditiously
  • Attention to detail
  • Effective communication with staff       and guests
  • Hiring; training and termination       processes
  • Employee relations – disciplining;       socializing
• Maintain a high level of competence and confidence      from all Managers
  • You can expect to have 2 days off       and in return we expect a minimum 50-55 hour work week.

Compensation Details

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

The company reserves the right to revise and change job duties as the need arises. I have read and understand the physical requirements of this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment. 

Requirements

QUALIFICATIONS: Must have at least a high school diploma or GED.  Previous F&B experience is required with at least 2 years of Assistant Manager experience or above.  Must be able to work well under pressure and be self-motivated.  Must have good organizational, time management and sales skills.  Good communication skills—both written and verbal.   Position requires sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling.  This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds.