Assistant General Manager

A neo-bistro with New York sensibility and global influences, Acru is the first restaurant from Chef/Partner Daniel Garwood (previously Sous Chef at the Michelin-starred Atomix), in partnership with NA:EUN Hospitality Group, which is behind some of New York and the world’s most renowned concepts including Atomix, Atoboy, and Naro.

Acru is looking for an Assistant General Manager to join our opening team. We are looking for a passionate and enthusiastic individual with a strong work ethic and an endless curiosity to learn and grow with our restaurant. This person will assist in teaching, modeling, and upholding the highest standards of hospitality, service execution, and grace under pressure. Our ideal candidate is someone who can lead with compassion and empathy, while balancing the operational demands of the position. This individual will help lead the Restaurant front of house team in setting a strong foundation of systems that ensures the lasting success of our operation, and in developing a culture that is marked with keen attention to detail, caring mentorship, and deep commitment to striving for daily excellence.

This position reports to the Restaurant General Manager.

The Assistant General Manager responsibilities include (but are not limited to):

• HR Responsibilities:
• Manage recruitment processes, including sourcing candidates, conducting interviews, and facilitating hiring decisions.
• Oversee the onboarding process for new employees, ensuring they receive proper training and orientation.
• Handle manual assembly tasks related to HR documentation and employee records.
• Maintain employee relations by keeping track of birthdays and anniversaries and sending monthly emails to upper management.
• Purchasing and Inventory Management:
• Place orders for supplies and materials as needed, considering factors such as quality and cost-effectiveness.
• Regularly update inventory records to ensure accurate stock levels and efficient supply management.
• Conduct price comparisons to identify cost-saving opportunities and negotiate favorable terms with suppliers.
• Training and Development:
• Collaborate with Team Leader(s) to update training manuals and materials for ongoing improvement.
• Maintain a training schedule to ensure all employees receive necessary training and development opportunities.
• Service Supervision and Support:
• Supervise, discipline, and coach staff as required to maintain high-quality service standards.
• Provide assistance with wine service and other tasks as needed to enhance the guest experience.
• Cash Flow Management:
• Update cash sales and tips on a weekly basis, ensuring accurate financial records.
• Process sales payroll transactions nightly to ensure timely and accurate compensation for employees.
• POS System Maintenance:
• Stay up-to-date with POS system functionalities and upgrades, replacing and updating components as needed.
• Organize and optimize the POS system for efficient order processing and customer transactions.
• Guest Relations and Reservation Management:
• Build rapport with guests to enhance their experience and foster loyalty.
• Manage guest preferences and notes on the reservation system (e.g., Resy) and follow up with guests as needed to address any concerns or special requests.
• Resy Platform Management:
• Familiarize yourself with the Resy operating system and supervise the Maitre D' to improve app usage.
• Maneuver the Resy platform/dashboard to facilitate seasonal slot changes and optimize reservation management.
• Food Menu Updates and Allergy Considerations:
• Collaborate with the culinary team to update menus and ensure accurate information regarding allergies and dietary restrictions.
• Ongoing Staff Education and Engagement:
• Assign beverage notes to the team and discuss during pre-shift meetings to enhance knowledge and skills.
• Create tests or quizzes quarterly to keep the team engaged and challenged, fostering a culture of continuous learning.
• Maintenance and Compliance Oversight:
• Monitor and manage license renewals, cleanliness standards (e.g., hood cleaning, NYFD compliance), and general restaurant maintenance.
• Communicate with the maintenance team for repairs and preparations for Department of Health inspections.
• Keyholder Responsibilities:
• Take responsibility for closing procedures, ensuring the security of the facility, and performing checks on gas, hood, and appliances before leaving the premises.

Physical Requirements:

• Ability to lift up to 35lbs if necessary
• Safely and effectively use all necessary tools and equipment
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant