Assistant General Manager
Drake's Brewing Company, Oakland, CA, United States
Type: Full Time, Exempt
Reporting to: General Manager
Rate: $70,000 – $78,000 per year
The Assistant General Manager serves as the right hand to the General Manager. The AGM is responsible for the day-to-day operations of our restaurant, including the supervision, scheduling, development, and the performance management of our employees. The ideal candidate is someone who can weather the whirlwind of running a restaurant, while staying focused, energized & attentive to the needs of their team.
Responsibilities
Staffing/Personnel
Direct & support all managers to provide safe and inclusive work experiences for all employees.
Control floor and bar labor to maximize sales and minimize labor.
Help direct employment inquiries, interview, and hire hourly employees as needed and oversee the development of employees.
Employee documentation of progressive disciplinary actions. Assist in the termination of employees when necessary.
Provide direction to all employees regarding operational and procedural issues.
Oversee the training schedule of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting department meetings and performance reviews for all FOH staff, including bar.
Organize and oversee staff events promoting team building and camaraderie.
Quality
Assist in determining the quality of our food and beverage program
Communicate quality concerns to the General Manager.
Collaborate on solutions to quality concerns
Oversee sustainability initiatives and implement a sustainability team to support them
Guest Experience
Oversee all FOH staff members to ensure friendly and efficient customer service and positive guest experience in all areas. Review service procedures and implement positive changes where necessary.
Oversee service training with floor staff on an on-going basis with at least one formal service training every 3‑6 months for servers, runners, and bar staff.
Innovate on current practices to create and implement more attentive service.
Oversee leads and assist in problem solving for reservations and group bookings.
Ensure all proper security procedures are in place to protect employees, customers and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured.
Respond to guest complaints & inquiries in a timely manner.
Create and improve systems & processes for both service and functionality.
Conduct and assign shift reviews to be completed by the Service & Hospitality Managers.
Oversee Service & Hospitality Managers and assists in problem‑solving in FOH.
Work to increase sales through increased customer service and minimizing errors.
Work to actively increase profitability by minimizing costs, including food, beverage, supply, utility and labor. Work with all management to this effect.
Administrative
Daily sales reconciliation, deposits, reports, and banking
Payroll Assistance:
Review of hours worked
Review of Sick Time Off requests
Review of tip allocation
Follow through and organization of HR items
Ensure that employee instances and documentation are in Paylocity
Ensure that employee file is up to date and complete
Work with GM to provide reports to Director of Retail Operations
Beverage Program
Oversee bar processes, establish service standards and manage bar team
Collaborate on seasonal beverage menu development
Place beverage orders, monitor pars and manage inventory
Be knowledgeable about Drake’s products
Ensure staff knowledge of craft beer is confidently described to our guests
Oversee ongoing training courses for Drake’s staff to ensure that we are knowledgeable and educated.
Maintain draft system and all bar related equipment
Community Involvement
Work with GM and Marketing to help advertise community involvement and increase the awareness of Drake’s Brewing Company
Collaborate with local organizations, Banquet Manager and GM to plan and execute on-site events that drive revenue and mutually beneficial
Accountabilities
Keeps the General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events, staff issues, maintenance issues, guest complaints, meeting results, and roadblocks) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner.
Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximize employee morale, productivity and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested
Requirements
2-3 years of bar and restaurant management experience
2-3 years of scheduling and floor managing
Proficient in restaurant technology systems such as POS, inventory & reservation management
A minimum of one year experience in financial management – inventory & cost control
Experience in working with various vendors and placing/receiving orders
Demonstrated ability to take responsibility, make quick & informed operational decisions
Demonstrated ability to adapt, think quickly, prioritize & multi-task within a fast-paced environment
A problem solver who is able to work effectively with no supervision
Demonstrated ability to direct, train & coach FOH staff
Experience in POS management
Basic excel and restaurant accounting knowledge
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.
Ability to frequently talk, hear, and smell.
Ability to frequently lift at least 50 lb., and work standing for several hours
Ability to work safely around chemicals, loud noises, hot environments, wet environments, and other potential hazards
Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.
Core Competencies
Leadership : Sets a positive example by following all policies. Treats all staff members with respect and helps coach and motivate.
Team Development : The ability to encourage a team of humans to provide the best guest experience and products possible.
Gaining Commitment : Motivating team members to work together as a team and contribute to creating an environment of equity and inclusion.
Resilience : Being flexible and durable in high-stress situations. Maintaining a positive attitude in all situations and developing an environment that encourages team members to do the same.
Problem Solving : Identifies problems; determines accuracy and relevance of information; uses sound judgment to generate and evaluate alternatives, and to make recommendations.
Attention To Detail : is thorough when performing work & conscientious about attending to details
Teamwork : Must be able to work cooperatively and collaboratively with others; makes contributions to the work of others to assist the own team or task to achieve a shared goal.
Communication : Presents information clearly, concisely, and logically; composes clear, direct, concise, complete messages; adapts the content & tone to suit the audience, the subject and the purpose of the communication; is able to draw logical conclusions from text, and ‘reads between the lines’ to find underlying meaning.
Multitasking : Successfully managing more than one competing task at a time; understanding how to shift priorities in order to achieve goals.
Workload & Time-Management : The ability to use one’s time productively and effectively; stays focused by using time effectively and prevents irrelevant issues/distractions from interfering with task/project completion; ensures high-priority work is accomplished within established deadlines.
Passion for Hospitality and Craft Beer : Internally motivated to stay focused, knowledgeable, and committed to providing the best possible guest experience. Interested in learning about all aspects of craft beer.
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Reporting to: General Manager
Rate: $70,000 – $78,000 per year
The Assistant General Manager serves as the right hand to the General Manager. The AGM is responsible for the day-to-day operations of our restaurant, including the supervision, scheduling, development, and the performance management of our employees. The ideal candidate is someone who can weather the whirlwind of running a restaurant, while staying focused, energized & attentive to the needs of their team.
Responsibilities
Staffing/Personnel
Direct & support all managers to provide safe and inclusive work experiences for all employees.
Control floor and bar labor to maximize sales and minimize labor.
Help direct employment inquiries, interview, and hire hourly employees as needed and oversee the development of employees.
Employee documentation of progressive disciplinary actions. Assist in the termination of employees when necessary.
Provide direction to all employees regarding operational and procedural issues.
Oversee the training schedule of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting department meetings and performance reviews for all FOH staff, including bar.
Organize and oversee staff events promoting team building and camaraderie.
Quality
Assist in determining the quality of our food and beverage program
Communicate quality concerns to the General Manager.
Collaborate on solutions to quality concerns
Oversee sustainability initiatives and implement a sustainability team to support them
Guest Experience
Oversee all FOH staff members to ensure friendly and efficient customer service and positive guest experience in all areas. Review service procedures and implement positive changes where necessary.
Oversee service training with floor staff on an on-going basis with at least one formal service training every 3‑6 months for servers, runners, and bar staff.
Innovate on current practices to create and implement more attentive service.
Oversee leads and assist in problem solving for reservations and group bookings.
Ensure all proper security procedures are in place to protect employees, customers and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured.
Respond to guest complaints & inquiries in a timely manner.
Create and improve systems & processes for both service and functionality.
Conduct and assign shift reviews to be completed by the Service & Hospitality Managers.
Oversee Service & Hospitality Managers and assists in problem‑solving in FOH.
Work to increase sales through increased customer service and minimizing errors.
Work to actively increase profitability by minimizing costs, including food, beverage, supply, utility and labor. Work with all management to this effect.
Administrative
Daily sales reconciliation, deposits, reports, and banking
Payroll Assistance:
Review of hours worked
Review of Sick Time Off requests
Review of tip allocation
Follow through and organization of HR items
Ensure that employee instances and documentation are in Paylocity
Ensure that employee file is up to date and complete
Work with GM to provide reports to Director of Retail Operations
Beverage Program
Oversee bar processes, establish service standards and manage bar team
Collaborate on seasonal beverage menu development
Place beverage orders, monitor pars and manage inventory
Be knowledgeable about Drake’s products
Ensure staff knowledge of craft beer is confidently described to our guests
Oversee ongoing training courses for Drake’s staff to ensure that we are knowledgeable and educated.
Maintain draft system and all bar related equipment
Community Involvement
Work with GM and Marketing to help advertise community involvement and increase the awareness of Drake’s Brewing Company
Collaborate with local organizations, Banquet Manager and GM to plan and execute on-site events that drive revenue and mutually beneficial
Accountabilities
Keeps the General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events, staff issues, maintenance issues, guest complaints, meeting results, and roadblocks) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner.
Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximize employee morale, productivity and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested
Requirements
2-3 years of bar and restaurant management experience
2-3 years of scheduling and floor managing
Proficient in restaurant technology systems such as POS, inventory & reservation management
A minimum of one year experience in financial management – inventory & cost control
Experience in working with various vendors and placing/receiving orders
Demonstrated ability to take responsibility, make quick & informed operational decisions
Demonstrated ability to adapt, think quickly, prioritize & multi-task within a fast-paced environment
A problem solver who is able to work effectively with no supervision
Demonstrated ability to direct, train & coach FOH staff
Experience in POS management
Basic excel and restaurant accounting knowledge
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.
Ability to frequently talk, hear, and smell.
Ability to frequently lift at least 50 lb., and work standing for several hours
Ability to work safely around chemicals, loud noises, hot environments, wet environments, and other potential hazards
Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.
Core Competencies
Leadership : Sets a positive example by following all policies. Treats all staff members with respect and helps coach and motivate.
Team Development : The ability to encourage a team of humans to provide the best guest experience and products possible.
Gaining Commitment : Motivating team members to work together as a team and contribute to creating an environment of equity and inclusion.
Resilience : Being flexible and durable in high-stress situations. Maintaining a positive attitude in all situations and developing an environment that encourages team members to do the same.
Problem Solving : Identifies problems; determines accuracy and relevance of information; uses sound judgment to generate and evaluate alternatives, and to make recommendations.
Attention To Detail : is thorough when performing work & conscientious about attending to details
Teamwork : Must be able to work cooperatively and collaboratively with others; makes contributions to the work of others to assist the own team or task to achieve a shared goal.
Communication : Presents information clearly, concisely, and logically; composes clear, direct, concise, complete messages; adapts the content & tone to suit the audience, the subject and the purpose of the communication; is able to draw logical conclusions from text, and ‘reads between the lines’ to find underlying meaning.
Multitasking : Successfully managing more than one competing task at a time; understanding how to shift priorities in order to achieve goals.
Workload & Time-Management : The ability to use one’s time productively and effectively; stays focused by using time effectively and prevents irrelevant issues/distractions from interfering with task/project completion; ensures high-priority work is accomplished within established deadlines.
Passion for Hospitality and Craft Beer : Internally motivated to stay focused, knowledgeable, and committed to providing the best possible guest experience. Interested in learning about all aspects of craft beer.
#J-18808-Ljbffr