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Assistant General Manager

Kingston, NY 12401

Posted: 03/01/24 Employment Type: Permanent Industry: Hospitality Job Number: 15610 Pay Rate: 75,000

Job Description

Position:  Assistant General Manager
Location:  Kingston, NY
Salary:  $75,000 - $80,000 BOE
Job Type:  Full Time, Direct Hire


Scope of Position:
  • Leadership:  Establish yourself as a dependable management team leader in the front of the house and within the business.
  • Team Building:  Understand the depth of skill and knowledge among the service team. Hire, cross train, motivate and develop a high performing team, serving as coach/mentor and leading by example.
  • Develop a Culture of Efficiency, High Standards & Excellence:  Build relationships with staff, clients, vendors and service providers.
  • Strive for Excellence: Get the team on board with the idea of building a top-notch restaurant service team, committed to the highest standards of service, fine food, and the guest experience.
  • Help to promote our “Expect the Unexpected” and “We Care” philosophy.
Summary of Position: 

Our upscale bar and restaurant in historic Kingston is seeking a seasoned Assistant General Manager to support the owner in the management of his restaurant.  Ideal candidates will have a minimum of 3 years' experience as General Manager or similar hands-on leadership position in an upscale / fine dining restaurant. Must be an inspirational leader who is known for promoting impeccable service and warm, upbeat hospitality.  Extensive food & beverage experience in a high-end restaurant is required. Must have very strong service management command and be ready to work side by side on floor with the service team, as well as maintaining a harmonious relationship with the Executive Chef and the kitchen staff.  Familiarity with management of food and labor costs is important to this role.

Duties & Responsibilities: 
  • Must have a sense of urgency and complete job responsibilities and performance objectives in a timely effective manner.
  • Prepares the work schedules by Thursday of the week preceding.
  • Engages in collaboration of pre-opening and opening and hiring conjunction with the owner and our interim Master Chef consultant.
  • Builds, nurtures, and maintains relationships with all staff, management team, distributors/purveyors.
  • Makes purchasing decisions for the department, assuring budgetary considerations.
  • Acts as agent of the restaurant to food and supply vendors.
  • Manage restaurant's food & labor costs.
  • Recommends, hires, trains and develops all front of house associates and when necessary, termination of employees.
  • Ensure that employee paperwork is properly completed and in compliance.
  • Enforces all policies of the operation, regarding service associate performance.
  • Evaluates all front of house associates, according to established procedures, at established times.
  • Provides input for the timely repair, maintenance, and upkeep of all equipment and/or mechanical systems.
  • Conducts daily staff pre-meal briefings to relay pertinent information, reaffirm brand hospitality and inspire excellence of service.
  • Supervises and participates in floor service during meal periods and banquet events.
  • Works with the Executive Chef and Owner to develop promotional ideas to increase sales.
  • Conducts monthly (or more often as needed) inventories of food and supplies.
  • Develops and implements new service policies as required.
  • Maintains clean and organized storage areas, restaurant spaces and guest areas at all times.
  • Adheres to all policies of the operation and trains/monitors the service staff with set policies.
  • Any and all other duties required to conduct the operation, as required by the Owner.
  • Maintain and cultivate a harmonious relationship between kitchen and Front of the House staff.
  • Resolve guest concerns and implement resolutions to ensure guest satisfaction in house as well as by monitoring social media accounts. 
     
The Assistant General Manager’s responsibility to the restaurant also includes, but is not limited to:
  • Ensure restaurant is properly and fully booked to ensure maximum revenue without sacrificing service.
  • Oversee purchasing of all small wares, glassware, china, silver, linen and all other necessary items for
  • Oversee the beverage/wine program. Ensure all costs are accurate and in line with the budget and/or guidelines. Ensure all beverages are properly inventoried and stored to prevent theft. Ensure all beverages are priced out to maximize profitability.
  • Proper purchasing to effect "the highest possible quality at the lowest possible price" and control of storage areas to eliminate spoilage and theft.
  • Training staff to follow house policy and steps of service.
  • Scheduling control to meet labor cost guidelines and manage payroll processing.

Candidate Qualifications:
  • Exceptional guest service and hospitality skills
  • Willingness to learn new skills
  • Strong knowledge of wine and spirits, preferred. 
  • Must be tech savvy, well versed in computers and e-mail and text communications.
  • Engaged creative leader with a strong hospitality vision who will drive quality and consistency.
  • Positive “can-do” skilled communicator, a professional with a personable demeanor and approachable manner – all are important pre-requisite qualities for the position.
  • In depth expertise with service steps, guest interaction, up-selling, cost controlling, operations, leadership and driving sales.
  • Knowledge of and experience in both front of the house and back of the house is important for this role.

Job Requirements:
  • Graduate of an accredited Hospitality Management program, preferred.
  • Minimum of 3 years' experience in restaurant Management in upscale / fine dining environment.
  • Flexible and long hours sometimes required.
  • Ability to stand stoop, bend, lift items weighing up to 50 pounds repetitively during entire shift
  • Ability to work flexible schedule to include weekends and holidays
 
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