The Tiller Assistant General Manager

Job Overview:

Responsible for assisting the Restaurant General Manager overseeing the leadership of Tiller restaurant/Tidemark Terrace and Lounge (inside lower and upper + outside Terrace seasonally), and In-Room Dining operations in accordance with the hotel standards. Leads, directs, and implements exceptional service to ensure guest satisfaction. Demonstrates Cliff House guiding principles and core values, which serve as guide to respective associates. 

**The salary range that the employer reasonably expects to pay for the position during the first year of employment will vary depending on the experience of the applicant. The salary does NOT include potential additional types of bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

What you get to do:

Provide restaurant, bar, and In-Room Dining guests with friendly and professional service to Forbes 5 Star standards, excellent food and beverage quality, strong price value and consistency of execution in an attractive, well-maintained environment. Providing proper guest service requires an employee Team Members that is thoroughly trained in service sequence and product knowledge while making every effort to meet and exceed the expectations of every guest.

Your day-to-day:

It is the AGM responsibility to lead service education and continuously offer a “Great Place to Work” through:

• Daily line-ups and regular department meetings.
• Responsible in all servers, runners, bussers, greeters, and bartenders training programs in Tiller/IRD.
• Ongoing development and training in the restaurant and In-Room Dining.
• Daily evaluation and regular assessments of restaurant service performance.
• Employee discussion and performance management including timely completion of performance evaluations.
• Coordination of timely food and beverage production.
• Work closely with the Restaurants General Manager and the DOFB on maximizing the performance in the outlets.
• Directly oversee Tiller and IRD front of the house operations including developing and maintaining managerial oversight of all front-of-the house employees, schedule, and train Team Members
• Produce and track internal sales goals and incentives for Tiller and IRD Team Members
• The AGM will partner with the Tiller Chef de Cuisine to provide "excellent quality and presentation" of all food to the guests. The AGM will participate in the evaluation of beverage product, front-of-the-house employee performance, and development of product consistent with our market position for Tiller, Terrace and IRD.
• Further responsibilities to work closely with the Beverage Manager include selection and pricing strategy of all (liquor, beers, and wines) and supervision of their procurement.
• The AGM will work closely with Restaurant General Manager and will participates in forecasting the financial objectives of the restaurant and IRD on a weekly and monthly basis through the labor management system.
• It is the AGM responsibility to meet the financial targets in the sales area by executing and enhancing the annual monthly plan, reacting quickly to new opportunities, running consistently high operation standards. It is also the AGM responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
• Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally.
• Coordination of kitchen cleanliness with the Chef de Cuisine. Coordination of service area maintenance with floor management, employees, and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process.
• Carries out supervisory responsibilities in accordance with Cliff House policies, procedures, and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.
• Ability to work flexible hours including holidays and weekends.
  
  Specific experience we're seeking:

Minimum 5 years as Restaurant Manager in a luxury hotel environment or GM of a restaurant combination of both experience with proven experience with all aspects of restaurant operations, and sales including budgeting, forecasting, scheduling, reservations management, expense management, inventory, payroll and labor costing, marketing and P&L management.

* BA/BS in Hospitality/Restaurant Management, Business or equivalent field a plus.
* Proven systems knowledge and experience with InfoGenesis/Micros POS, Avero and ADP/eTime payroll or combination of these systems required.

*Reservations software, knowledge of Open Table (reservations and marketing)

QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required.

LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.

NEEDED ATTRIBUTES

Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees.  The job description is intended to describe the general nature and work responsibilities of the position.  This job description and duties of this position are subject to change, modification, and addition as deemed necessary by the Hotel.  Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers, or other Hotel Officials.