Assistant General Manager-Food & Beverage

New York

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Job Description

10 Corso Como
Assistant General Manager-F&B
 
 
POSITION SUMMARY:  
The Assistant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant General Manager reports to the General Manager.
 
ESSENTIAL JOB RESPONSIBILITIES:  
  • Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
  • Keeps General Manager and Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
  •  Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with 10 CC planning.
  •  Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
  •  At all times provides a favorable image of 10 Corso Como.
  •  Performs other duties and responsibilities as required or requested.
 
FINANCIAL RESPONSIBILITES:
  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
  • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
  • Food safety and planning
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
  •  Responsible for ensuring consistent high quality of food preparation and service.
  • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies
  • Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
 
OPERATIONAL RESPONSIBILITES
  • Ensure that proper security procedures are in place to protect employees, guests and company assets.
  •  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.
  • Manage shifts, which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
  • Investigate and resolve complaints concerning food quality and service.
 
PERSONNEL MANAGEMENT
  • Provide direction to employees regarding operational and procedural issues.
  • Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
  • Conduct orientation, and oversee the training of new employees.
  • Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
  • Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
 
KNOWLEDGE, EXPERIENCE AND SKILLS:
  • Minimum 5 years restaurant management experience within a five or six star hotel or casino environment.
  • Previous experience opening a full service restaurant and proven record of accomplishment of providing the highest level of guest and employee satisfaction.
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
  • Strong financial and analytical acumen.
  • Must be a skilled leader who creates an inspiring vision, who communicates the vision well, and who leads by example through mentoring and coaching a high performance innovation and business analyst/process team. Must be results oriented and able to drive the process of converting and idea into production.
  • Strong interpersonal and collaboration skills are needed to manage this diverse team: must support and advance a culture of committed action, excellence and respect.
  • Self-discipline, initiative, leadership ability and outgoing.
  • Pleasant, polite manner and a neat and clean appearance.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff.
  • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
  • Outstanding communication skills (written, verbal and listening) are a must.
  • Strong analytical capabilities including budgetary and financial acumen.
  • Passionate, entrepreneurial and dedicated to success.
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