Restaurant Assistant General Manager - Bourbon Steak

TB ISLE RESORT LP•Aventura, FL

About The Position

The Bourbon Steak Assistant General Manager is primarily responsible for planning the day-to-day, short and long-term operations of the restaurant in the absence of the General Manager. He/she will adhere to established policies, standards, and procedures required at all times to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures, and local regulations while meeting/exceeding financial goals.

Requirements

Professional demeanor appropriate for a luxury environment.
3 -5 years of experience in a luxury hotel environment and/or fine dining restaurant.
Possess the following strengths: high energy, entrepreneurial spirit, motivational leader, and proven track record in high volume concepts.
Strong food/wine and liquor knowledge.
Strong leadership skills and the ability to motivate people.
Effective at listening to, understanding, and clarifying the concerns raised by guests and members.
Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.
Able to communicate in the English language. A second language is a plus.
Basic business math and accounting skills.
Knowledge of proper chemical handling, cleaning techniques, and use of equipment machinery.
Able to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).
Must be able to work in a fast-paced environment.
Must be physically fit to lift, pull, and push items up to 50 pounds.
Also requires standing/walking/reaching and bending throughout the shift.
GED or high school equivalent. OR 2-year or 4 degree from an accredited university, or equivalent experience in luxury hotels/resorts or fine dining restaurants.

Responsibilities

Assists in the development and execution of the Food & Beverage strategy and goals of the restaurant.
Works with direct reports to develop and implement promotions, food and wine pairings, menu items, and presentations.
Administers the operation in such a manner as to bring into effect the superior product and service expected from the outlet.
Responsible for all opening/closing procedures of shift, including log book/glitch report, pre-meal shift, and guest comment card process.
Coordinates with the Bourbon Steak General Manager to create plans and actions to achieve improved operations, overcome deficiencies, and institute necessary changes.
Perform regular inspections of all areas to direct work with an emphasis on standards, sanitation, and cleanliness.
Maintain safety by adhering to stated safety policies and ability to handle guest and employee accidents.
Responsible for the payroll, reports, forecasts, inventory, and budget for the restaurant operations.
Implement procedures to increase guest and team member satisfaction.
Ensure all daily rehearsal meetings are conducted.
Work with the Culinary on menu engineering.
Track weekly labor reports to ensure productivity.
Exercise quality control for food and beverages.
Assist with departmental forecasting and budgeting.
Promote and maintain good team member relations between service kitchen, stewarding, and dining room personnel.
Assists the Bourbon Steak General Manager in in recruiting, interviewing, and hiring associates; conduct performance appraisals, coach and counsel, progressive corrective action, motivate, develop, and train.
Perform any other reasonable duties as required by management.