Assistant General Manager - Fioretta

DineAmic Hospitality; Chicago (IL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

401K + Company Match

Competitive Pay

Food and Beverage Discounts

Training, development & advancement

Job summary

DineAmic Hospitality is seeking an Assistant General Manager for Fioretta in Chicago. The role partners with the General Manager to optimize operations, lead front-of-house and back-of-house teams, and deliver an exceptional guest experience in a high-volume setting.

The ideal candidate has 5+ years of management experience in full-service dining, a track record of sales growth, and the ability to recruit and develop staff, while maintaining standards and compliance.

Qualifications

• At least 5 years of management experience in a full-service, high-volume restaurant.
• Proven ability to recruit, train, discipline and develop team members.
• Creative ideas to drive sales and repeat business.

Responsibilities

• Collaborate with General Manager to meet operational standards and drive improvements.
• Drive sales and control costs, monitor expenditures and minimize waste.
• Organize and supervise daily shifts, ensuring guest and employee satisfaction.
• Maintain ambiance and service quality across dining and kitchen areas.
• Lead HR objectives including training, coaching and performance reviews.
• Ensure compliance with company policies and regulatory requirements.
• Other duties assigned as needed.

Skills

Leadership

Team management

Customer service

Sales drive

Budgeting

Education

Bachelor’s Degree preferred

Tools

POS systems

Job description

Assistant General Manager - Fioretta at DineAmic Hospitality

DineAmic Hospitality AssistantGeneral Managers are responsible for assisting with the day-to-day operations of all (FOH) front of house and (BOH) back of house team members at one of our venues. The Assistant General Manager will collaborate with the General Manager to help drive sales, manage costs, deliver an exceptional guest experience, and create a high-performance, team-oriented workplace culture. The ideal candidate will have at least 5 years of management experience in a full-service, high-volume restaurant; creative ideas to drive sales and repeat business; and the capability to recruit, train, discipline, and develop team members.

General Functions + Responsibilities

• Collaborate with General Manager to meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements.
• Support restaurant goals in all areas of operations to achieve the desired volume growth and optimum profit; Drive sales and repeat business by building rapport and establishing relationships with guests; Control costs by monitoring expenditures, identifying variances, and minimizing waste.
• Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience; Maintain guest service by helping wait staff with table preparation and food delivery.
• Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Accomplish restaurant human resource objectives by selecting, orienting, training, coaching, counseling, and disciplining employees; Clearly communicate job expectations and developmental feedback; Adhere to and enforce policies and procedures; Ensure that all paperwork and documentation is completed accurately and on a timely basis.
• Monitor, address and document individual employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including
  employment termination.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements.
• Other duties assigned as needed

Experience + Education Requirements

• At least 5 years of full-service management experience in a high-volume restaurant required
• Experience managing multiple units and/or opening a new store preferred
• Bachelor’s Degree preferred
• Proven track record of delivering results in a complex, fast-paced environment.
• Demonstrated leadership capability to build strong teams and achieve business goals
• Ability to plan and set goals and communicate direction to others.
• Valid Allergen, Sanitation and ServSafe Certifications required

Physical Requirements + Work Environment:

• Prolonged periods of standing and walking throughout the restaurant and kitchen areas.
• Ability to lift, move, carry, and transport up to 40 pounds regularly, and up to 50 pounds occasionally.
• Frequent bending, reaching, kneeling, and stooping.
• Ability to operate standard restaurant and office equipment, including POS systems, telephones, and computers.
• Ability to clearly communicate verbally and in writing in a noisy, fast-paced environment.
• Fast-paced, high-energy hospitality environment that may include exposure to variable temperatures (hot and cold), humidity, loud noise, and kitchen equipment.
• Requires a flexible schedule including nights, weekends, and holidays as necessary to meet the needs of the business.
• Competitive Pay
• Food and Beverage Discounts
• Medical, Dental and Vision Insurance Plans
• 401K + Company Match
• Training, development & advancement opportunities and much more

DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.