Restaurant Assistant General Manager

POSITION: The Assistant General Manager (AGM) works with the GM/Chef in leading all operational aspects of Dough Pizzeria Napoletana (Dough). The AGM will deliver a high-quality menu and motivate staff to provide excellent customer service. AGM will ensure efficient restaurant operations, as well as maintain high production, quality, productivity and guest service standards. SKILLS: • At least five years of experience working as a Restaurant Manager/AGM in a full-service restaurant (not fast- food) • Guest relations skills-you must be comfortable going table to table talking with guests and understanding how to “read” each table • Wine/beer knowledge-experience opening bottles of wine/proper wine service • Strong leadership, motivational and people skills • Experience working with social media: Instagram, Facebook, etc. • Fill in where/when needed to ensure guest service standards and efficient operations • Read guest reviews and assist in efficiently and accurately responding to reviews • Making the restaurant a better place by suggesting/making needed changes/improvements • Ensure proper cash handling/financial reconciliation • Working with the Chef, regularly review product quality/pricing and research new vendors • Ensure that equipment is kept clean and in excellent working condition through personal inspection and by following Dough’s preventive maintenance program • Organize/supervise shifts-scheduling labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met • Be knowledgeable of Dough’s policies regarding personnel and administer prompt, fair and consistent corrective action for any violations of company policies, rules and procedures • Provide advice, suggestions and feedback to GM/Chef/Owners • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner • Make employment and termination decisions consistent with GM and Owner’s guidelines for review and approval • Keeping labor/other costs in line with budget and identify ways to cut costs/waste and improve bottom line • Budgeting/inventory of wine, beer, non-alcoholic beverages & front and back of the house supplies • Ensure compliance with health and safety regulation RESPONSIBILITIES (Cont.