Assistant Manager Job Opening

SUMMARY

The Assistant Manager’s primary responsibility is to maintain daily operations for the location in accordance with Fins Hospitality Group standards as it directly relates to customer service. Additional duties can include but are not limited to, oversight & completion of inventories, invoicing procedures, payroll, HR compliance, scheduling, and any other tasks that may be delegated by the General Manager. Direct reporting and constant flow of communication and information to the General Manager, Operations Director, CFO, and owner at all times.

MAIN AREAS OF FOCUS

*General

• Oversee and manage areas related directly to guest service

*Financial

• Utilize par systems for product ordering, scheduling, etc. to maximize profits
• Ensuring all invoicing and reporting is completed correctly and in a timely manner in accordance with company policies and procedure
• Daily counts of petty cash, bar drawers, server drops, and bank drops & maintaining all applicable logs and sheets appropriately.

*Guest Service

• Ensure positive guest experience in all aspects of service from entrance to exit. Ensure “everyone leaves happy”. Respond to complaints, taking any and all action needed to turn dissatisfied customers into returning customers
• Investigate and resolve complaints concerning food quality and service
• “Touch tables” to ensure feedback is received, issues are resolved, customers are engaged in their experience, ask questions, answer questions, hold doors, bus tables, refill drinks, reset tables, and perform all other duties related to direct service of each guest

*Operational Responsibilities

• Ensure a safe work environment for all employees and address any level of safety concerns immediately
• Complete all applicable accident report forms for guests and/or employees and submit to HR promptly and without delay even if medical attention is not sought.
• Maintain a CLEAN work environment
• Maintain product quality standards
• Awareness of product availability & needs
• Creating Special sheets with Chef that include pairings of wine and beer. Daily editing of these sheets for changes, accuracy, pricing, etc..
• Posting to all applicable social media accounts
• Oversight of daily duties for FOH & BOH related to maintaining cleanliness, product quality, and service quality
• Maintain a positive and professional image of the restaurant, including proper uniform and appearance
• Enforce and adhere to sanitary food handling practices. Maintain temperature log and proactively report any and all unsafe readings.
• Send daily pictures of all walk-in coolers
• Comply with all company, federal, state, and local laws and ordinances. Ensure proper display of all applicable licenses and ABC cards present in the building
• If delegated by GM, place orders for liquor/wine/beer and/or dry goods as needed. Oversee inventory levels at all times
• Check Party calendar and inform staff well in advance on a daily basis until day of each event

*Personnel

• Provide direction and education to employees regarding daily operation
• In the case of disciplinary action, if appropriate terminate the employee’s shift. Report to GM immediately. Fill out disciplinary action form on behalf of yourself and turn into GM. Follow up with include GM meeting with employee at which time company employment will be terminated or continued.
• Conduct orientation and oversee training of new employees, if deemed so by General Manager
• Develop employees by educating them on procedures, sales goals, products, etc. at all available times, including but not limited to pre-shift meetings
• Develop employees by providing ongoing feedback, performance evaluations, and maintaining a professional but open line of communication.
• Maintain a positive work environment for all employees. Enforce teamwork as a company policy.

*Personal Requirements

• Self-discipline, leadership ability, initiative, people person
• Polite manner, clean & professional appearance
• Ability to motivate employees. Foster a Family atmosphere while maintaining professionalism and adhering to company policies and procedures
• Perform well under pressure and acute problem solving skills
• GOOD COMMUNICATION, including but not limited to, guests, staff, management, ownership, leadership, distributors, etc..
• Ability to multi-task and oversee all areas of service execution from FOH to BOH
• Ability to assess employees fairly in order to maximize the overall potential of the company
• Maintain a professional distance with staff members
• Check email and Google Drive on a consistent, regular, and constant basis. Respond appropriately in a reasonable amount of time, with priority given to questions and requests. Use Google Drive documents for logging and recording

*Accountabilities

• Keeps other management, GM, Operations, CFO, and ownership promptly and fully informed of all issues (problems, unusual matters of significance, positive feedback, equipment issues, etc.) and takes prompt and corrective action where necessary and has plan of action when problem is presented
• Completes job responsibilities and performance objectives on time and in accordance with all policies and procedures of Fins Hospitality Group
• Fosters and promotes a cooperative and harmonious working environment conducive to the overall well being of all employees to achieve and maintain maximum productivity and efficiency.
• At all times adheres, in a positive way, to the “Fins Family” philosophy
• Perform any other assigned duties included but not limited to EOM inventories, scheduling, staffing, etc..

Must be able to stand for 8-10 hours at a time and lift 40lbs

Job Type: Full-time

Experience:

• Management: 4 years (Required)
• restaurant: 3 years (Preferred)

Work authorization:

• United States (Preferred)

Additional Compensation:

• Bonuses

Work Location:

• Multiple locations