Assistant General Manager

Gin & Luck; Denver (CO); On-site; USD 82,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

401(k)

Bonus based on performance

Dental insurance

Employee discounts

Job summary

Gin & Luck is seeking an Assistant General Manager in Denver to ensure smooth day-to-day operations. You will train, recruit, manage HR duties, and ensure compliance while working with the GM and Operations Director.

You will lead hourly and management teams, drive sales, and ensure exceptional patron and staff experiences, while maintaining adherence to company policies and service standards.

Qualifications

• 3+ years of proven management experience in a reputable establishment.
• Strong leadership, EQ and discretion; ability to lead and develop teams.
• Experience with inventory and FOH/BOH systems; knowledge of restaurant operations.

Responsibilities

• Organize, run and supervise daily operation; manage opening/closing shifts.
• Provide leadership to hourly and management teams; model core values.
• Assist GM in managing costs and driving sales to meet financial goals.
• Interview, hire, onboard, train, supervise and develop employees.

Skills

People leadership

Recruiting

HR knowledge

Training

Operations management

Customer service

Education

2-year degree in related field

Tools

FOH/BOH systems

Job description

Position Overview

The Assistant General Manager ensures the day-to-day business operations runs smoothly and assists with training, recruiting, human resources, administrative duties and compliance.

Benefits:

• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Wellness resources
• 401(k)
• Bonus based on performance
• Dental insurance
• Employee discounts

Assistant General Manager

Position Overview

The Assistant General Manager ensures the day-to-day business operations runs smoothly and assists with training, recruiting, human resources, administrative duties and compliance.

The Assistant General Manager reports to the General Manager and Operations Director and is expected to work in tandem with other FOH Management, Leads and Staff.

Core Duties & Responsibilities:

• Organize, run and supervise smooth and efficient daily operation and efficient daily opening and closing shifts, ensuring an exceptional patron and employee experience
• Provide guidance and leadership to hourly and management teams while fostering our Core Values
• Assist GM in managing costs and driving sales in support of financial goals
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop employees

Teamwork & Communication

• All leadership positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability (LMA)
• Provide a strong sense of leadership in all Gin & Luck activities – lead by example
• Encourages and builds mutual trust, respect, and cooperation among teammates/staff
• Establishes guidelines so employees understand expectations and parameters
• Maintain effective communication with ownership, management, leads, and all staff
• Maintain a reasonable response time for all communication; at minimum, a confirmation (by email, slack, text or call) same day with a timeline in regard to a full response
• Meetings: weekly L-10 attendance in person or by phone, monthly meeting cadence with FOH Leads, quarterly meeting cadence with all FOH staff
• Maintain a reasonable schedule with flexible availability. 5 days on, 1 day on a call, one day off, early mornings, late nights and holidays
• As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events

Service Standards

• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service. offerings; build relationships with preferred patrons; maintain good community relations
• Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy
• Implement company policies and standard operating procedures (SOP)
• Daily monitoring of staff appearance, cleanliness, arrival time, tools etc.
• Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company
• Assist management team in the creation of daily and weekly cleaning duties as well as open and closing responsibilities for each FOH position
• Monitor all FOH positions in opening and closing responsibilities and service standards
• Along with the GM and EC, implement and oversee floor staff programming (service and hospitality standards) to ensure all aspects are met and exceeded
• Be capable of covering any floor position when needed (for emergency purposes only)
• Monitor restaurant and kitchen flow in regard to timeliness during business hours
• Assist in the oversight of all daily/nightly operations, all spaces, FOH/BOH/Bar at all times
• Oversight of quality control of food, beverage and service offerings
• Monitor service standards and implement service-related training
• Event oversight and execution when necessary. Includes: communication with Event Coordinator, pre-shift, host communication, set up and breakdown, billing and service execution, ensure client satisfaction

Administrative Duties

• Meet with the admin and leadership team monthly to review P&L’s and ensure all targets are being hit and proactively plan improvements
• Participate in marketing initiatives and activations as needed
• Opening and/or closing manager duties; reports, money, shift reports, closing of all Death & Co. spaces
• Oversite of daily labor costs with direction from GM and Executive Chef
• Support General Manager (GM) in hiring of all FOH positions led by the 5 Death & Co. core values
• Oversight of Floor Managers and Head Bartenders and Leads
• Assist in maximizing company profitability with a target margin consistent with annual projections. Establish and monitor financial cost controls
• On-boarding and training oversight of all new hires in FOH positions (bartender, server, back server, runner, barista, host); coordinate with Head Bartenders to schedule bar‑specific training; coordinate with Lead Barista on café‑specific training. Utilize Floor managers for test and quiz writing and grading as necessary
• Administer bi‑annual check‑ins and annual reviews
• Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.)
• Responsible for nightly pre‑shift and education with direction from GM and EC. o Menu design and coordination
• Assist in the implementation of purveyor collaborations and programming
• Ensure reports are sent each day for all departments – respond to all immediate action items noted in reports
• Handle all TOCK reservation system maintenance and operation. Train staff on how to best utilize the TOCK system (hosts and all auxiliary staff)
• Back of house Lightspeed POS maintenance
• Scheduling of all D&C FOH staffing (including events staff) to be put into R365 no later than Tuesday for the up-and-coming month (4‑weeks out)
• New Hire Training program oversight (trainees, timelines, tests etc.)
• Assist GM to monitor, evaluate, record and respond to customer reviews via email, phone and online apps
• Implement disciplinary action with supervision from General Manager when necessary

Nightly Floor Responsibilities

• Monitor flow of guests to tables and bar
• Monitor timeliness of food and beverage arrival at table
• Monitor service standards
• Engage with customers
• Assist staff when and where needed, if someone is in the weeds that is where the manager should be or that is where the manager should send help
• Constantly read the body language of our guests
• Constantly read the body language of our staff
• Run food, run drinks, bus tables, water tables, re‑water tables, expo drinks, greet guests, take food and drink orders

Human Resources

• Communicates performance expectations in accordance with job descriptions for each position
• Coaches and counsels employees regarding performance on an on‑going basis
• Ensures employees are treated fairly and equitably; strives to improve employee retention
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Ensures recognition is taking place across areas of responsibility

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations

Required Qualifications:

• 3+ years of proven management experience in a reputable establishment
• Highest levels of EQ and discretion
• Ability to lead and develop teams
• Experience with inventory and FOH/BOH systems
• In‑depth knowledge of restaurant operations, including front‑of‑house and back‑of‑house functions
• Strong leadership, interpersonal, and communication skills with the ability to motivate and inspire a diverse team
• Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast‑paced environment
• Outstanding communication skills with the ability to interact effectively with customers and team members
• Excellent customer service and problem‑solving abilities
• Flexibility in working hours, including early mornings, evenings, weekends, and holidays
• Patience and adaptability
• Self‑motivated and a team player
• High ethics, hard worker, and a great sense of humor

Desired Qualifications:

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• 2+ years of AGM experience in a high‑volume establishment
• 3-4 years of supervisory experience
• Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons

Demonstrate the Core Values of Gin & Luck

• Curiosity: We learn and improve through active observation and creative problem solving.
• A.B.K.: We anticipate, prepare and execute with intention.
• Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end.
• Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us.
• Connection: We build relationships through intuition, empathy, and transparency

What We Offer:

Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation range for this position is $82,000 - $85,000. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion