Assistant General Manager with Bar Focus at FeedMe Hospitality Restaurant Group – Edmonds, Washington

Daily Responsibilities:

• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Check stocks of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.
• Ensure the inspection and planning of materials, supplies and equipment for readiness of service; rectify deficiencies with respective personnel.
• Ensure that the Host stand is clean, organized and stocked with designated supplies.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Meet with the Chef to review daily specials and 86'd items. Ensure that staff are aware of such.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Ensure coordination of breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Provide feedback to staff on their performance, ensuring that all procedures are carried out to departmental standards. Handle disciplinary problems and counsel employees according to restaurant standards.
• Assist in writing all reviews for restaurant/bar staff are performed as scheduled. Forward to General Manager for approval.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same liquor.
• Ensure assignment of work and side duties to staff in accordance with departmental procedures. Identify situations that compromise the department's standards and delegate these tasks.
• Ensure the monitoring of the preparation of station assignments, ensuring compliance to departmental standards.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Ensure that restaurant reservations/cancellations are taken, recorded and confirmed in accordance with departmental standards.
• Ensure all closing duties for staff are completed before staff sign out.
• Attend designated meetings, menu and wine tastings.
• Adhere to all Health Department, sanitation, and safety regulations as required by the restaurant.
• Attend and participate in all Manager meetings as scheduled.

Customer Service:

• Always promote and support the highest quality guest experience
• Maintain a consistently smooth-running operation
• Ensure physical atmosphere/aesthetics and cleanliness of restaurant
• Demonstrate effective salesmanship and guest service while on the floor and teach effective salesmanship and guest service to floor staff.
• Write service notes at the end of each shift
• Support and help staff during service, as needed
• Ensure break compliance practices and procedures are followed.
• Ensure that overall restaurant appearance is exceptional. This means monitoring the entire store consistently throughout the shift.
• Monitor volume and content of music always playing.
• Monitor appropriate lighting levels at open, dusk, night.
• Monitor cleanliness throughout property.

Food Service:

• Ensure the inspection of table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
• Review the reservation book/Open Table, pre-assign designated tables and follow up on all special requests.
• Ensure that specified number of menus and wine lists are available and in good condition for each meal period.
• Monitor Hosts in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations.
• Monitor and handle guest complaints by following the five step procedures and ensuring guest satisfaction.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Ensure that the status of all orders is checked and are delivered within designated timeliness.
• Monitor and ensure that all tables are cleared and reset according to department procedures.
• Assist restaurant staff with their job functions to ensure optimum service to guests.
• Expedite on floor or in kitchen as business demands.
• Prioritize and organize service requirements at all tables in assigned station.
• Suggestively sell menu items, beverages, and wines.
• Anticipate and understand guests’ service needs.
• Direct timing and performance of servers and bussers in providing quality service to guests.
• Relieve Hosts
• Keep open communication with kitchen.

Beverage Service:

• Bar Program: oversees the ordering and inventory process.
• Responsible for staff beverage knowledge.
• Conducts staff training in areas of liquor, beer and wine.
• Develops and implements Beverage Dinners.

Leadership:

• Provide outstanding leadership for the property; be a role model for accountability and integrity.
• Provide inspiring leadership that creates a positive, enjoyable, creative, and entrepreneurial atmosphere for all employees.
• Meet with the Chef to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
• Staffing including interviewing, hiring, training, evaluating, promoting employees.
• Coach, mentor and inspire the restaurant staff to promote high food and service standards.
• Allocate resources to each department as needed.
• Ensure that all departments are running smoothly and maintaining the appropriate staffing, aesthetics, and service levels.
• Oversee the day-to-day planning of business and ensure that goals and directives are established for each shift.
• Use 7Shifts and EOD note reporting to consistently communicate and coach with other managers.
• Conduct regular meetings with the management team to ensure goals and objectives are being met.
• Write the schedule for the FOH management team.
• Communicate with the restaurant team on upcoming events and promotions.

Administration:

• Access all functions of the P.O.S. system in accordance with specifications. Restock printer paper as needed.
• Update P.O.S. menu changes.
• Input and access information into P.O.S. system.
• Handle void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Run system-closing reports and ensure that all servers' checks are closed before they sign out.
• Document pertinent information in 7shifts and EOD notes.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming supervisor.
• Complete departmental filings.

Experience, Education, and Certifications:

Education Level: High school graduate

Experience Level: Three years’ experience as a fine dining server and/or previous manager experience

Required:

• Ability to obtain a Washington State Food Handlers Certification.
• Ability to obtain a Washington State MAST/alcohol education certificate.
• Ability to obtain Class 12 MAST Permit for alcoholic beverage program management (management positions only).
• Minimum 21 years of age to serve alcoholic beverages.

Preferred:

• Experience developing and managing a bar program.
• Experience developing and managing a private dining room.
• Knowledge of Computerized P.O.S. Systems and MS Office programs.
• Food Safety Certification.
• Certification in alcohol awareness program.
• Certification of previous training in liquor, wine, and food service.
• Certification in C.P.R.
• Customer service training.
• Ability to communicate in a second language.

Required Competencies:

• Working knowledge of all management aspects in the restaurant industry.
• High personal quality expectations; self-directed, high-energy, strong work ethic.
• Strong self-management skills: ability to plan and organize to handle high volume work load with multiple priorities and to use time efficiently.
• Set example for others by demonstration of core values, maintain highest standards of confidentiality and professionalism.
• Ability to allocate resources in a cost-conscious environment.
• Ability to think creatively, present ideas persuasively.
• Skilled in critical thinking and problem solving with the ability to identify issues and mobilize available resources to eliminate project bottlenecks.
• A proactive, articulate, and diplomatic communicator (oral and written).
• Must be able to successfully work in a team as well as individually to reach a common goal.
• Willingness to “roll up the shirt sleeves” to get the job done.
• Superb communication & listening skills with the ability to communicate in English, both verbally and in writing.
• Excellent organization and time management abilities.
• Ability to effectively manage others to include staff selection, training, and performance management, working knowledge of wages and hours laws in your state, county and city.
• Overall skills and knowledge of basic mathematical principles and practices.
• Exceptional attention to detail.
• Strong work ethic.
• Takes personal accountability & responsibility for their role.
• Proficient in: Microsoft Office/Excel, Toast, RASI, Open Table and Triple Seat.