Assistant General Manager (Agm)

POSITION SUMMARY:

An Assistant General Manager with The ONE Group supports the General Manager or Director of Food & Beverage in all operational aspects of the business including management of staff and daily operations.
S/he is responsible for leading, educating, motivating and energizing the team to provide exceptional guest experiences.

RESPONSIBILITES:

Day-to-Day Management
Manage, lead and mentor floor Managers and Staff
Ensure service is maintained at the utmost of quality levels
Be present on the floor during service , touching tables and making guest connections and build business
Be able to assist with local business outreach, concierge visits
Develop risk management and mitigation strategies
Represent STK Toronto in investigating, answering, and settling grievances in absence of General Manager  Maintain all corporate mandates
Update and track daily reports
Assist other FOH staff to perform setting up restaurant, cleaning restaurant, bussing tables, running food, taking food orders, making cocktails, serving guests, assisting host staff and opening and serving wine, when needed
Perform all duties while following all health department sanitation requirements.
No consumption of alcoholic beverages while working
Staffing and Team Development
Analyze staffing requirements, develop iteration plans, and assess opportunities for future growth  Interview, screen, and recruit job applicants
Coach and train management staff
Responsible for Team performance – morale, productivity, energy
Creating a Team structure between all staff
Fiscal Responsibility
Monitor activities and expenses
Assist in setting and monitoring sales forecasts and profitability reports
Keep General Manger informed of sales and key issues
Increasing sales through marketing, networking and incentives for staff to raise guest check average.  Assists in maintaining budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF)  Reviews monthly profit and loss statement (if assigned) and acts on all variances

QUALIFICATIONS/PRIMARY JOB REQUIREMENTS:

Minimum 5 years professional experience
Strong management skills
Strong influence, interpersonal, communication, problem solving and creative solution generation skills  General business acumen
Expert knowledge of all Restaurant computer systems
Ability to quickly integrate into a team and be recognized as a leader
Ability to finds problem areas, develops solutions and get the job done 
Able to delegate effectively with a sense of professionalism
Able to work 8 + hours, and late nights

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