Assistant General Manager

Overview: The Assistant Manager is responsible for supervising all daily restaurant operations, maintains sanitation standards, and assists the Service staff on the floor in providing exemplary hospitality.  The position assists the General Manager in making sure guests' and employees' satisfaction is achieved.  It is essential to have a strong hold on the company's culture and values to ensure they are implemented everyday with each employee.

Responsibilities:

Employee Relations:

• Involvement with the recruitment and retention for all staff including corrective action, training, and Employee morale
• Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort
• Maintain superior service levels and helps facilitate ongoing education of all employees
• Creating and implementing a weekly schedule to best suit employees strengths and weaknesses
• Delegating tasks to employees
• Supervise staff for safety and cleanliness according to Health Department regulations
• Effectively communicate with Director of People and Culture regarding employee relations updates  i.e.  resignations, corrective actions, mandated meetings
• Train staff on cultural uniqueness and importance of specific dishes
• Accommodate staff and guest requests and preferences whenever possible
• Implement activities to encourage menu participation across all Front of House employees
• Involved in the coaching and counseling of employees on proper actions and attitude in the Front of House and take preventative corrective action to address employee issues
• Assists with employee evaluations following guidelines and procedures set for the the Director of People and Culture
• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the 'open door' policy and reviewing employee satisfaction results to identify and address employee problems or concerns.
• Involved in the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Ensure employee meetings are consistently taking place

Operations:

• Assists in maintenance and upkeep of the dining areas, kitchen, and exterior grounds of the restaurant
• Involved in the monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons 
• Ensure Team Members are properly trained in safe work practices and procedures
• Ensures compliance with food handling and sanitation standards.

Financials

• Assists in the management of budgeting, accounting, payroll, and other financial matters.
• Monitors the restaurant’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
• Supervise cash management and ensure accountability for all cash handling practices and administration

Guest Service

• Personally supervises dining room to ensure quality production/delivery of product/service
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
• Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints.
• Always represent the highest of Pomegranate Hospitality standards when communicating with guests in any way, and respond to all guest complaints or inquiries within the required timeline

Experience/Skills:

• College degree is preferred. Bachelor of Science degree in Hotel/Restaurant Management is desirable. A combination of practical experience and education will be considered as an alternative
• 1-3 years management experience, in a high volume setting
• A passion for food and restaurant operations and a desire to make an impact on customers and business
• A 'can do' work ethic and the ability to be a role model
• Ability to adapt and succeed in a fast-paced environment
• Works efficiently and timely at all times
• Previous Toast experience an asset
• Excellent communication and organizational skills
• Exceptional interpersonal and problem solving abilities
• Highly responsible & reliable
• Able to stand for a 12-14 hour shift
• Basic PC knowledge and comprehension (Word & Excel)
• Strong business acumen and proficient math knowledge and comprehension