Assistant General Manager in Nashville, Tennessee at KANE BROWN'S

SALARY: $62,000 - $74,000 plus Bonus

COMPANY SUMMARY

• Support the General Manager in managing daily operations for both front-of-house and back-of-house, ensuring seamless food service and guest interaction.
• Assist in the development and execution of strategic plans to meet business goals and maximize profitability.
• Help foster a supportive and cooperative work environment for all staff.
• Participate in the recruitment, training, and management of staff, upholding high service standards.
• Aid in conducting performance reviews and providing constructive feedback to enhance employee engagement and productivity.
• Maintain a consistent presence on the floor to engage with guests and guarantee their satisfaction.
• Help address and efficiently resolve any customer complaints or issues.
• Contribute to strategies that boost nightlife revenue and elevate the venue's standing.
• Ensure the venue maintains high standards of cleanliness and appropriate ambiance.
• Assist in managing budgets, financial forecasts, and cost containment strategies.
• Analyze financial data to identify trends and issues, making adjustments as needed.
• Help maximize revenue and profitability with a continuous focus on quality and guest satisfaction.
• Support relationships with suppliers and vendors to ensure top-quality ingredients and products are available.
• Oversee inventory management to reduce waste and manage costs effectively.
• Ensure all local health and safety regulations are met.
• Assist in implementing and upholding policies and procedures.
• Work with the marketing team to craft and implement promotional strategies.

• Minimum of 5 years in high-volume restaurant and fine dining management.
• Demonstrated experience in leadership and team management.
• Strong financial acumen with a solid grasp of budgeting and cost management.
• Excellent communication skills and interpersonal abilities.
• Deep understanding of fine dining trends, culinary techniques, and customer preferences.
• Capability to perform well in a fast-paced and high-pressure environment.
• Familiarity with reservation systems and point-of-sale software preferred.
• Bachelor's degree in Hospitality Management, Business Administration, or related field is advantageous.
• Proficient in conflict resolution, with strong interpersonal skills.
• Self-motivated, guest-oriented, and possessing superior organizational/time management skills.
• Knowledgeable in inventory management and problem-solving for food and beverage operations.
• Certifications in food safety and responsible alcohol service.