Assistant General Manager-Washington, DC

Barcelona Wine Bar; United States; On-site; USD 60,000 - 90,000; Full time

Job summary

Barcelona Wine Bar is seeking an Assistant General Manager to lead daily restaurant operations, develop staff, and optimize guest satisfaction. You will oversee inventory, ordering, and cost controls while ensuring hospitality excellence and a memorable dining experience.

The role requires managing shifts, coaching a large team, maintaining standards, and handling guest issues with poise. A BA/BS in hotel/restaurant management is preferred and 2-3 years in a restaurant setting is expected.

Qualifications

• 2-3 years in practical restaurant experience preferred.
• BA/BS degree in hotel/restaurant management is desirable.

Responsibilities

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experience
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
• Adhere to company standards and service levels to increase sales and minimize costs
• Maintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standards
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Run successfully high-volume stores
• Has an entrepreneurial spirit-bring ideas and a point of view to the table
• Possess leadership skills- an ability to teach, coach and develop a large team

Skills

Guest focus

Leadership

Communication

Time management

Resilience

Organisation

MS Word

Excel

Education

BA/BS in hotel/restaurant management

Job description

Description

The Assistant General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and the satisfaction of guests during their dining experience. The Assistant Manager reports to the General Manager.

Responsibilities:

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experience
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
• Able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problems
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Maintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standards
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Complete accident reports promptly in the event that a guest or employee is injured
• Run successfully high-volume stores
• Help to create the systems, structure, and tools to support growth
• Has an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to do
• Possess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success.
• Interview hourly employees: direct hiring, supervision, development and termination of employees
• Ensure positive guest service in all areas
• Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests
• Share our love of great food and drinks

Skills:

• Mindful to guest needs, strong sense of urgency that can respond quickly
• Eager to learn and grow with an expanding concept
• Self-disciplined, proactive, leadership ability and outgoing
• Ability to handle interruptions and distractions without losing focus on details
• Exceptional organizational and time management skills
• Effective communicator one-on-one or in front of large groups
• Knowledge of computers (MS Word, Excel)

Working Conditions

• Hours may vary if manager must fill in for his/her colleagues or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment
• Operate phones, computers, copiers, and other office equipment

Education/Experience:

• 2-3 years’ of practical restaurant experience preferred
• BA/BS degree in hotel/restaurant management is desirable