Assistant General Manager

Helios Management Services LLC; New Orleans (LA); Presencial; USD 50.000 - 70.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Paid time off

Bonus based on performance

Descripción de la vacante

Helios Management Services LLC is seeking an experienced Assistant General Manager for Boot Scootin’ Rodeo in New Orleans. The role involves overseeing venue operations, leading teams, managing guest experiences, and controlling alcohol inventory. Applicants must have significant management experience in hospitality, particularly with bar operations.

The ideal candidate is self-motivated, organized, and skilled in leadership with a proven track record in the industry.

Formación

• Minimum three years of management experience in hospitality.
• Experience managing alcohol inventory and ordering.
• Supervision of at least five employees.

Responsabilidades

• Assist in overall venue operation and staff supervision.
• Recruit, train, and evaluate employees.
• Manage alcohol inventory and provide guest service.

Conocimientos

Leadership

Alcohol inventory management

Team management

Communication skills

Time management

Descripción del empleo

Benefits

• Paid time off
• Bonus based on performance

Boot Scootin’ Rodeo is seeking an experienced Assistant General Manager to join our management team.

This position is responsible for helping oversee all aspects of venue operations, including staff leadership, alcohol inventory management, beverage ordering, guest experience, cleanliness, and operational execution. We are looking for a hands‑on hospitality professional who leads from the floor, maintains high standards, and takes ownership of results.

Applicants without bar management, nightclub management, or alcohol inventory experience will not be considered.

This is not an entry‑level management position. Applicants should have a proven track record of successfully leading teams, managing bar operations, controlling inventory, and maintaining accountability in a fast‑paced hospitality environment.

Primary Responsibilities

• Assist in the overall operation of the venue.
• Lead and supervise bartenders, barbacks, security personnel, and support staff.
• Recruit, interview, hire, train, coach, evaluate, discipline, and terminate employees as necessary.
• Create staff schedules and assist in managing labor costs.
• Maintain service standards and ensure consistent guest experiences.
• Manage alcohol inventory, receiving, storage, ordering, and par levels.
• Monitor product usage, waste, shrinkage, and beverage cost controls.
• Train staff on bartending standards, cocktail construction, cleanliness, safety, and responsible alcohol service.
• Conduct regular inventory counts and maintain accurate records.
• Ensure all areas of the venue meet cleanliness, maintenance, and operational standards.
• Address guest concerns professionally and effectively.
• Assist with cash handling, opening procedures, closing procedures, and nightly reporting.
• Work nights, weekends, holidays, and special events.

Required Qualifications

• Minimum three years of management experience in a bar, nightclub, restaurant, or hospitality operation.
• Minimum two years of experience managing alcohol inventory and beverage ordering.
• Experience directly supervising at least five employees.
• Strong understanding of liquor, beer, wine, cocktail preparation, bar setup, sanitation, and daily bar operations.
• Experience hiring, training, coaching, disciplining, and terminating employees.
• Strong organizational, communication, and leadership skills.
• Ability to prioritize tasks, manage time effectively, and perform under pressure.
• Reliable transportation and dependable attendance.
• Must currently reside in the Greater New Orleans area.
• Must be available to work evenings, weekends, and holidays.

Ideal Candidate

The successful candidate is a self‑motivated leader who does not require constant supervision. They are organized, accountable, detail‑oriented, and willing to work alongside their team when necessary. They understand that leadership in hospitality means setting expectations, enforcing standards, solving problems, developing employees, maintaining inventory controls, and delivering consistent execution every shift.

Compensation

Competitive salary based on experience.

Performance‑based bonus opportunities.