Job Summary

Assists the General Manager in leading the daily activities of the front-of-house operations and employees in accordance with department policies and procedures, and the management of all front-of-house operations. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Job Activities

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Anticipate and accommodate needs of the guests.
• Ensures the general cleanliness of the front-of-house, and the entire venue.
• Assists in the decision-making process for interviewing, hiring, and training new applicants.
• Responsible for the scheduling, growth opportunities and employee development of all front-of-house employees.
• Works with GM to create job performance reviews.
• Responsible for front-of-house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitably.
• Possesses in-depth knowledge of operational systems, including payroll.
• Regulates all executive-level POS functions.
• Participates in reviewing the venue’s monthly Profit & Loss statement.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
• Coaches and develops front-of-house employees by setting clear guidelines and expectations.
• Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Ensures all employees are compliant with all front-of-house standards and procedures.
• Possesses in-depth knowledge of all food and beverage menus and the venue.
• Ensures that all guest and employee concerns are resolved.
• Ensures the reconciliation of all end-of-shift financials.
• Practical knowledge in the job duties of all supervised employees.
• Communicates clearly and concisely with heart-of-house employees during service.
• Ensures the completion of all opening and closing procedures as prescribed by company.
• Attends and leads daily pre-service meetings.
• Demonstrates knowledge of Company, its partners and supporting hotel environments.
• Assists in overseeing the replacement or repair of all breakage, damage of equipment or furniture.
• Attends and participates in any training sessions, departmental meetings or daily pre-service meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Works as part of a team and provides help and support to all fellow team members.

Education, Experience and Skill Requirements

• Company Assistant General Manager Training Program, PCI/DSS, Alcohol Awareness, Food Handling and Gaming Registration (where applicable).
• Minimum 5 years previous hospitality experience as an Assistant General Manager, Restaurant Manager or senior manager within a high-volume setting is essential.
• Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.
• Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
• Demonstrated financial acumen with P&L statements, and labor models is desirable.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.