Bob's Steak & Chop House Assistant General Manager

Omni Hotels & Resorts; Nashville (TN); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive Salary

Bonus Potential

Healthcare Medical Benefits

401k with Matching

Paid Time Off

Travel Benefits to Other Omni Location

Job summary

Bob’s Steak & Chop House, part of Omni Hotels & Resorts, is seeking an experienced restaurant manager for dinner service in Nashville. Lead daily operations, supervise staff, control costs, and ensure guest satisfaction.

The role requires strong leadership, scheduling, payroll oversight, and ability to forecast labor and sales. Onsite dining, weekends and holidays required, with opportunities for growth within Omni's upscale dining portfolio in Tennessee.

Qualifications

• Proven leadership skills and ability to train, develop, and motivate staff.
• Strong written and verbal English communication skills.

Responsibilities

• Follow all restaurant rules, policies and recipes at all times.
• Assume GM responsibilities in absence.
• Forecast labor and sales, assist with budget and cost controls.
• Maintain familiarity with P&L and profitability.
• Oversee daily operations and staff performance.
• Coordinate shifts, scheduling, and PTO approvals.
• Ensure guest satisfaction and manage guest feedback.

Skills

Leadership

Staff training

Scheduling

Payroll

English communication

Tools

Computers

Job description

Bob’s Steak & Chop House is open for dinner only and closed on Sundays and most major holidays.

Perks

• Competitive Salary
• Bonus Potential
• Free Onsite Parking
• Healthcare Medical Benefits
• 401k with 401k Matching
• Paid Time Off
• Travel Benefits to Other Omni Locations
• Growth Opportunities
• Executive Development Programs

Responsibilities

• Follow, enforce, comply with and adhere to all Bob’s Steak & Chop House rules, policies, procedures, standards and recipes at all times.
• Assume all GM roles and responsibilities in his/her absence.
• Work closely with GM on labor/sales forecasting.
• Assist with budget preparation.
• Assist GM with cost controls and implementation.
• Maintain strong familiarity with P&L.
• Assist GM with profitability and flow‑through.
• Write an action plan to control costs.
• Ensure staff accountability.
• Communicate directly with HR and Hotel GM.
• Schedule management and approve PTO.
• Oversee daily operations.
• Be responsible for the assigned shift and assist in overall management.
• Supervise and coordinate the assigned shift.
• Assist in overall supervision of the department as outlined in the manager’s job description.
• Check staff punctuality.
• Complete environmental checklist for dining room (ensure music levels and lighting are at proper levels).
• Spot check liquor pars.
• Order daily supplies.
• Hold pre‑meal meetings.
• Follow up on established training steps.
• Handle guest comments and complaints.
• Ensure guest satisfaction.
• Stay on the floor during peak hours.
• Communicate with guests and receive feedback.
• Observe, teach, and correct staff’s service.
• Monitor each guest experience.
• Examine food preparation and beverage presentation.
• Perform administrative responsibilities.
• Assist manager in
  • Scheduling
  • Forecasting weekly and monthly
  • Completing weekly payroll
  • Participating in interviewing new employees
  • Preparing maintenance requests and following up
  • Monitoring food and liquor requisitions, waste, labor and payroll costs
  • Checking bar controls, shot glass use, red lining, and ensuring bottles are not empty
• Familiarize with and adhere to all liquor liability laws, including the Dram Shop Act and prohibitions on serving alcohol to minors.
• Know emergency procedures (including CPR) and work to prevent accidents.

Qualifications

• At least 2 years of restaurant management experience.
• Upscale steakhouse management experience strongly preferred; other fine dining or hotel food & beverage leadership experience will be considered.
• Proven leadership skills with the ability to train, develop, and motivate staff.
• Ability to teach employees the importance of how to interact with internal/external guests and courteously solve internal requests.
• Ability to train staff to produce high volumes of work while maintaining quality per Omni and Bob’s standards.
• Ability to set priorities for the team and provide feedback that enhances performance.
• Prior experience managing schedules, payroll, service recovery, and associate relations.
• Clear and pleasant communication skills, verbally and in writing, in English.
• Ability to multi‑task and work in a fast‑paced environment.
• Proficiency with computers.
• Ability to work well under pressure, managing a high volume of orders and guest requests.
• Strong organizational skills with the ability to multi‑task and provide guest follow‑up in a fast‑paced environment.
• Possession of an unexpired State of Tennessee Alcoholic Beverage Commission server permit or ability to obtain one.
• Willingness to work a variety of shifts, including weekends and holidays.
• Capability to move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
• Ability to stand or walk for an extended period or for an entire shift.
• Capacity for repetitive motion; may work both indoors and outdoors.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer.