We are looking for an AGM to join our team in New York.
POSITION SUMMARY
The Assistant General Manager is responsible for overseeing and managing the restaurant’s operation, supervising floor managers and FOH staff, and providing the best service to the guests. The ideal candidate will collaboratively partner with the General Manager to develop goals and actionable items required to optimize performance and profitability. The Assistant General Manager must be able to run daily operations in the absence of the General Manager.
- This position will be mostly on the floor. Interested candidates should have proven management experience in the NYC restaurant/hospitality scene, or an equivalent high-volume locale. Ideal candidates will be familiar with driving the operation’s revenue, profitability and quality goals. You will lead by example to ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and service standards.
ROLES & RESPONSIBILITIES
Manage the floor in the absence of GM
Work with GM to oversee the day-to-day operation of the restaurant to drive revenue and achieve the optimum profit and ensure the highest quality of service possible.
Build relationships with the restaurant guests and provide customer support by resolving their complaints efficiently and effectively.
Supervises and directs the prompt, efficient, and courteous service to all guests.
Maintain high standards of quality, hygiene, health and safety for all employees and guests.
Ensures that proper cash handling procedures are followed.
Controls and analyzes on an on-going basis the level of sales, costs, quality and presentation of food and beverage products, service standards, guest satisfaction, condition and cleanliness of the restaurant and its equipment.
Guide front of house managers in monitoring payroll and staff schedules on a weekly basis
Provide direction to staff, overseeing the dining room to be sure there is a balance of seating capacity.
Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
Communicate and work closely with the Back of House team.
Assist in leading and conducting training sessions, department meetings and pre-shift sessions, as well as other meetings as needed to obtain optimal results.
Support our staff through appropriate management and supervision to include scheduling, assigning and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving issues
Involvement in the recruitment and new hire process; including interviewing, recruiting and training new employees
Complete manager opening and closing checklists as required, including daily reports and daily administrative duties
Ensure compliance with sanitation and safety regulations; Conduct at least one routine inspection of the public areas of the restaurant, recognizing and correcting any potential safety hazards and also addressing cleanliness issues.
Manage restaurant’s good image and suggest ways to improve it
Keeps aware of trends, systems, practices, and equipment related to the hospitality industry through literature, exhibitions, and events as well as site visits.
REQUIRED QUALIFICATIONS
Minimum of 5 years in hospitality and at least 3 years of experience in a restaurant management capacity at a fine dining or high volume establishment
Four year degree in Hospitality, Hotel, or Restaurant Business Management or an equivalent combination of education and experience preferred
Having directly supervised at least 30 employees
Advanced knowledge of food, wine and spirits, including technical and service aspects
Knowledge and experience working with restaurant software, like Maitre’D, OpenTable, Resy etc.
The ability to carry out supervisory responsibilities in accordance with company philosophy, policies and applicable laws
Must be fluent in English and helpful to be conversational in Greek, Spanish, French or Italian
Excellent verbal and written communication skills
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
For more information about estiatorio Milos visit our website at www.estiatoriomilos.com
Estiatorio Milos is an EEO Employer
More detail about Estiatorio Milos – Hudson Yards part of Estiatorio Milos
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