Charlie Palmer Assistant General Manager

Kinsley Power Systems; Reno, Northern (NV, KY); Hybrid; USD 60,000 - 90,000; Full time

Job summary

Kinsley Power Systems is seeking a General Manager for a fine dining restaurant in Reno, NV. You will oversee daily operations with the GM, implement training programs, and manage costs while maintaining high standards of service and guest satisfaction.

Requires Servsafe and Alcohol Awareness, with at least 3 years in fine dining supervisory roles. Flexibility for all shifts, including holidays, is essential for business needs.

Qualifications

• Minimum 3 years of fine dining restaurant/food supervisory experience.
• Servsafe certification required.
• Alcohol Awareness card required.

Responsibilities

• Manage day-to-day operation with the General Manager of the restaurant per policies and procedures.
• Establish and administer training programs including new team member orientation.
• Direct development and administration of controls for all restaurant phases, ensuring economy and standards.
• Coordinate food preparation methods and presentation for guest satisfaction.
• Maintain scheduling to ensure high standards with minimal man-hours.
• Ensure safety policies are followed, reducing hazards.
• Respond promptly to guest complaints to implement corrections.
• Prepare and coordinate annual budget, reports, inventory and other necessary management reports.
• Monitor staff to ensure policy adherence and quality.
• Collaborate with Internal Audit to ensure procedures compliance.
• Perform interviews for team members and make staffing decisions within guidelines.

Skills

Fine dining

Wine knowledge

Microsoft Office

Data analysis

Team supervision

Problem solving

Independent judgment

Tools

Microsoft Office

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manage the day-to-day operation with the General Manager of the restaurant in accordance with established policies and procedures.
• Establish and administer training programs within the restaurant, including new team member orientation.
• Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Coordinate the maintenance and development methods for high quality preparation of food; assist in the maintenance and development of procedures for food service; and present menu items for maximum guest service satisfaction.
• Maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintain and instruct team members as to safety policies and procedures and follow up to ensure hazards are eliminated.
• Monitor appearance of all foods and communicate deviations from standard to salaried food prep supervisor responsible for area.
• Act immediately on all guest complaints to ensure that corrections are made when possible.
• Compile annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the General Manager or Director of Food & Beverage.
• Monitor the work of all team members to ensure that established policies and procedures are being followed.
• Work closely with Internal Audit team to ensure compliance with established procedures.
• Ensure compliance with health and safety regulations
• Perform interviews for potential team members. Recommend changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Counsel, guide, and instruct assigned team members in the proper performance of their duties.
• Prepare and coordinate the periodical performance reviews of assigned team members.
• Act as General Manager in their absence.
• Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

• Present a neat and professional appearance.
• Compile, compute, and analyze pertinent data needed for reports
• Learn and retain menu, beverage, and food knowledge.
• Superior knowledge of fine dining etiquette and wines.
• Build rapport with internal and external guests.
• Bilingual is preferred.
• Knowledge of our experience using Microsoft Office Products is required.
• Ability of complex reading, writing, math, and task completion skills are required.
• Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible working all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE

• Minimum 3 years of fine dining restaurant/food supervisory experience managing a large restaurant team or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

CERTIFICATES AND LICENSES

• Servsafe certification required.
• Must be able to maintain appropriate Alcohol Awareness card.