Assistant GM

ASSISTANT GENERAL MANAGER

Lead and managethe management and hourly service teamtooffer a worldclass culinary experience ensure concept vision and JAGservicestandards are executed consistently.Exemplify gracious hospitality and sincere respect in all interactions.Demonstrate that employees are the highest priority maintaina positive work environment and develop the next generation of restaurant leaders.Position reports to theGeneral Manager.

LeadService

Exemplifyprofessionalism andenlightenedhospitality in all interactions and especially in difficult situations.Lead by example in warmth work ethic empathy andselfawareness.Develop coach and consistently execute service standardswith managers and hourly staff.Create continuity in service and training standards by executing JAG service and training SOPs.Constantly work toelevatestandards and guest satisfaction.Impact service by being on the floor during peak timesimportant VIP/PG reservationspress events and festival periods.

AmbassadorofHospitality

Innovate teach learn commit grow and create the strongest team of restaurant managers and hourly service staff.Communicate shoppers results to restaurant team. Motivate managers and staff to be agents of hospitality and seek opportunities to exceed guestexpectations. Conduct monthly service seminars to develop all hourly departments and elevate the level of service.Show passion create a teamcommunicateand exemplifyhow to be an ambassador of hospitality.

Performance and Talent Development

Educate and coachmanagement and hourlyteam to exceed expectations.Clearly define expectations and hold individuals accountableto service standards and SOPs.Provide both positive and constructive feedback to team in aconsistent andtimelymanner anddocumented when appropriate.Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests.Execute training program consistently for both hourly and management employees.

Ambassador of JAGCulture

Seekout opportunities to communicate Jose Andres Groups vision to team guests students vendors and community in a clear and positive manner. Demonstrate ownership accountability and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always making it happen without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team andDirector of Restaurantsby asking questions.

Manage DailyOperations

Understand practice and teach policies and procedures. Communicate any major facility or operational emergencies toDirector of Restaurantsimmediately. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. Provide a safe clean organized and sanitary work environment. Understand and ensure all ABC laws Health Standards federal and state laws are met. Correct all violations with a sense of urgency.

Manage Financial Results

Understand and execute restaurant plan to stay within department budgets and maximize profits. Actively manage ordering and waste to meet cost targets.Demonstrate proficiency in cash management. Effectively manage service labor scheduling and payroll. Proficiency with tools such as Avero Hot Schedules Open Table and Point of Sales systems.

Skills & Knowledge

Positionrequires aminimum of 3 years of restaurant management experience and 3 years of restaurant experience.

Requires developed communication skills both verbal and written.

Most tasks are performed independently or in a team environment with the employee acting as a team leader.

Ability to maintain compliance with all local state and federal laws and regulations.

Extensive knowledge of upscale or fine dining service and sales skills.

Ability to supervise train and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees performance.

Extensive knowledge offoodindustry restaurants and competitive markets.

Extensive knowledge of revenue management. Participation in the development of short and longterm financial and operational goals.

Extensive knowledge of fine dining or upscale restaurant service and salesmanship.

Abilities & Working Conditions

This position will spend mostof the time standing or walking.

Must be able to stand and exert wellpaced mobility for up to 8 hours in length.

Must be able to exert wellpaced ability to maneuver between functions occurring simultaneously.

Must be able to lift up to 15 lbs. on a regular and continuing basis.

May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

Jos Andres Group is an Equal Opportunity Employer