Assistant General Manager - Loverboy

Socket.dev; San Antonio (TX); On-site; USD 60,000 - 90,000; Full time

Job summary

Socket.dev is seeking a hospitality leader in Texas to help deliver an extraordinary restaurant experience. You will collaborate with the Director of Operations - Food & Beverage and the Executive Chef to shape a premier culinary and service program for the restaurant and in-room dining.

You will train and coach associates, oversee all restaurant operations as part of a dedicated management team, and drive personal and professional growth among staff to elevate service standards.

Qualifications

• Minimum of 2–3 years of management experience in a high-service oriented restaurant.
• Minimum of one year experience in a similar position, preferably with a luxury or ultra-luxury restaurant.
• Excellent communication skills and strong problem solving abilities.
• Competent use of MS Office, Open Table and Micros programs.
• Ability to read, write, and verbally communicate effectively with guests, vendors and other departments.

Responsibilities

• Provide an exceptional experience for all guests.
• Interview, hire, train, coach, counsel and develop associates.
• Maintain high levels of associate satisfaction through involvement and empowerment.
• Understand budgets, forecasting and financial statements and operate within parameters.
• Assist in monthly inventory of liquor, beer and wine and control costs.
• Create ongoing training programs to ensure consistent service standards and menu knowledge.
• Establish par levels for supplies and equipment and manage requisitions.
• Maintain knowledge of liquor, beer, wine and the wine list details.
• Uphold sanitation, safety and regulatory compliance in the facility.
• Participate in educational opportunities and professional development.

Skills

Leadership

Communication

Guest service

Team training

Problem solving

Staff coaching

Tools

MS Office

OpenTable

Micros

Job description

Summary/Objective

Assist in providing leadership to ensure an extraordinary restaurant experience for the guests. Work with the Director of Operations - Food & Beverage and the Executive Chef & Culinary Director to develop an outstanding culinary and service program for the restaurant and amenity program for in-room dining. Assist in managing all areas of the restaurant and in-room dining by working as part of a management team that is dedicated to hospitality and service. Train, coach and counsel associates on menu knowledge and guest service and encourage personal and professional growth.

Essential Functions

• Provide and ensure an exceptional experience for all guests.
• Participate in the interviewing, hiring, training, coaching,counselingand development of associates.
• Maintainshighlevel of associatesatisfaction through hands on involvementand creating a culture of empowerment.
• Basic understanding of budgets, forecasting and financial statements and able tooperatewithin established parameters.
• Assistin performingmonthly inventory of liquor, beer and wineand contribute tomaintainingbudgeted costs.
• Assistin creatingongoing training programs to ensure consistent executionof service standardsand menu knowledge of the associates.
• Establish andmaintainpar levels for supplies and equipment. Complete requisitions to replenish shortages oradditionalitems needed for theanticipatedbusinessincluding amenity program.
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections available inrestaurantand the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain safe, secure, and healthyfacilitybyestablishing, following, and enforcing sanitation standards and procedures;complying withhealth and legal regulations;maintainingsecurity systems.
• Update job knowledge byparticipatingin educational opportunities; reading professional publications,maintainingpersonal networks, participatingin professional organizations.
• Assistin conducting annual Touchpoint discussions of hourly & salariedassociates.
• Assistwith daily/weekly payroll and tip distribution records.
• Foster and promote a cooperative working climate, maximizing productivity and associatemorale.
• Conduct pre-shiftmeetingwith associatesand review all information pertinent to the day's business.
• Assistin preparing weekly work schedulesin accordance withstaffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the businessdemands. Monitor and address associate time and attendance.

Working Conditions/Physical Demands

• Able to lift 50 pounds.
• Able to stand onfeetforlong periodsof time in a hot environment.
• Schedule will reflect business demands. Long and unusual hours on occasion.
• Exposure to heat, steam, humidity as well asrefrigerationup to freezing temperatures

Required Education and Experience

• Passionate and knowledgeable about food and beverage and creating a unique guest experience.
• Ability to diplomatically deal withdifficult situationsand people whileexhibitinga consistent level of professionalism.
• Excellent communication skills as strongproblem solvingskills.
• Ability to read, write, and verbally communicate effectively and professionally with other business departments,guestsand vendors.
• Ability to taste a variety of dishes and ingredients and provide feedback
• Minimum of 2-3 years of management experience in a highservice orientedrestaurant.
• Competent use of MS Office, Open Table and Micros programs
• Minimum of one yearexperience in a similar position, preferably with a luxury or ultra-luxury restaurant

Safety Responsibilities

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.