Assistant General Manager (Agm)

Opportunity of a Lifetime: Join the Culinary Revolution with Massimo Bottura!

We are seeking a dynamic and experienced Assistant General Manager to be part of our team in Miami. The ideal candidate will share our commitment to excellence, hospitality, and innovation. If you are a natural leader with a passion for delivering exceptional dining experiences, we want to hear from you! This is a once-in-a-career opportunity to partner with us as we open Chef Massimo Bottura's first restaurant in Miami! Our leadership operates from a position of support which creates one of the best work environments; people first. We pride ourselves in our progressive work environment in which we offer competitive pay and benefits such as paid time off, maternity leave, parental leave, monthly bonuses, employee assistance program, tuition reimbursement, paid holidays, and much more!

About Torno Subito:

Torno Subito, born from the genius of Massimo Bottura, is not just a restaurant; it's an experience, a journey through flavors and creativity. Hailing from its original success in Dubai, Torno Subito Miami is set to redefine the culinary landscape, offering a delightful fusion of Italian tradition and avant-garde innovation.

Chef Massimo Bottura is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy and ranked No.1 on The World's 50 Best Restaurants list twice and currently part of the Best of the Best list.POSITION TITLE: ASSISTANT GENERAL MANAGER

REPORTS TO: GENERAL MANAGER

POSITION SUMMARY

The Assistant General Manager is responsible for assisting the GM to ensure day to day operations run smoothly. They will provide 100% support and commitment to the Restaurant in regard to data-driven strategies, policies, procedures, guests, staff, and purveyors. The Assistant General Manager will assist in the training of staff members.

PRIMARY JOB DUTIES

• Satisfactory knowledge of all functions and duties of restaurant employees and related departments as necessary
• Supervise daily shift operations, open and close restaurant shifts and ensures completion of assigned shift checklist and other duties
• Ensures compliance and understanding of all restaurant policies, standards and procedures
• Meet and greet guests and set an exemplary example of guest service
• Assist team members on the floor with guests during meal periods and high demand times
• Program daily menu specials and changes in the point of sale system
• Propose and assist with developing promotions and new initiatives, not limited to beverage, marketing, food, sales incentives, cultural activities, etc.
• Complete knowledge of all food and beverage items, their ingredients and allergies
• Follow restaurant reports not limited to beverage, food, marketing, sales, personnel, etc.
• Responsible for the selection, training and development of department personnel
• Assist in the selection, hiring, managing, retaining, and training staff (in conjunction with HR)
• Assist in the control of all elements that determine profit and loss
• Oversee and delegate appropriately the work and workload of subordinates
• Assist in the maintenance of all records of payroll and attendance by checking the hours on a daily basis on Toast
• Assist in controlling major direct and indirect operating expenses and purchases
• Follow margins, budget, and manage the business against projections
• Ensure staff and management understand local, state and Federal laws
• Monitors food handler in compliance with local laws
• Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking
• Maintain a weekly training calendar
• Assist with the handling and service of all bookings of restaurant parties, events, catering, functions, off-site events, etc.
• Assist and follow through for all guest conflicts and resolutions
• Assist with the handling and service of all bookings of restaurant parties, events, catering, functions, off-site events, etc.
• Ensure employees follow daily and weekly cleaning schedules and keep their work areas sanitary
• Ensure all employees have proper supplies, equipment and uniforms
• Train employees in safety procedures and supervise their ability to execute departmental emergency procedures
• Participate as needed in the investigation of employees and guest accidents
• Understand and comply with loss prevention policies and procedures
• Conduct the employee performance appraisal process, giving feedback, constructive criticism, and define paths to meet expectations
• Coach, counsel, and discipline employees in an effective growth inspiring manner with regards to expected performance
• Handle and resolve employee questions and concerns while creating a welcoming open-door culture
• Participate in department meetings and continually communicate a clear and consistent message regarding the company goals to produce desired results
• Host weekly on-site manager meeting during appropriate times, and discuss restaurant operations, review historical data and forecast
• Monitor actual and projected sales and operations on a daily basis
• Review meal period cover ratios and average check to ensure revenue goals are met or exceeded.Identify and address opportunities as needed
• Analyze, prepare, approve, and implement budgets, operating statements and payroll reports as needed to assist in the financial management of the restaurant
• Effectively schedule for business demands by tracking employee time and attendance. Manage payroll administration
• Follow policies and standard operating procedures, while implementing additional store specific SOPs as needed
• Accomplish company goals by taking ownership of all responsibilities while exploring opportunities to add value
• Create and maintain a work culture in line with company values and expectations; people first
• Constantly increase knowledge of food, beverages, and other products and services of all staff
• Perform any other duties as assigned by the company in order to operate the business most efficiently

ADMINISTRATIVE SKILLS

• Assist in developing reports as instructed
• Effective communication not limited to daily log notes composition, emails, verbal and written forms, etc.
• Assist in mapping of inventory management through specified software
• Control and maintain food and beverage cost as per company COGS goals
• Present new ideas and suggestions using analyzed historical data
• Ensure company documents and sensitive information is confidential and secure
• Ensure all paperwork is accurately submitted
• Attend required meetings
• Active response and oversight of company’s emails and all communications
• Maintain a Food Manager Certification

MINIMUM QUALIFICATIONS

• Minimum two years of management experience, preferably in high volume hotels or restaurants; Bachelor’s Degree preferred
• Exceptional guest service and employee relation skills
• Bilingual preferred. English fluency required
• Understanding of Food & Beverage, Restaurant, Bar/Lounge department procedures
• Knowledge of basic sanitation requirements and food handling safety standards
• Effective decision-making and problem-solving skills
• Great communication and leadership skills
• Must be able to work without close supervision
• Competency of useful computer programs (MS Office, Monday.com, restaurant management software, payroll software, POS)
• Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant
• Availability to work holidays, nights, and weekends

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years
• 3 years
• 4 years

Restaurant type:

• Fine dining restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend

Experience:

• Hospitality management: 2 years (Preferred)

Work Location: In person