TableOne Hospitality
TableOne - Assistant General Manager
TableOne Hospitality, Honolulu, Hawaii, United States, 96814
TableOne Overview:
A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina, and the hospitality leadership of restaurateur Patric Yumul. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world’s leading hotels. Overview:
The Restaurant Assistant General Manager responsibilities include minimizing operating costs, ordering equipment and supplies based on our needs, managing contracts and payroll and supervising restaurant staff performance. Assists the Restaurant Manager in the overall operations of the restaurant. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Responsibilities:
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all required meetings and trainings. Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business. Maintain high standards of personal appearance and grooming. Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to maintain confidentiality of information. Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners. Perform other duties as requested by management. Qualifications:
3-4 years experience in similar or equivalent role Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Always maintain a warm and friendly demeanor. Process payroll in a weekly/biweekly basis. Must possess knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc. Clear understanding of State, Federal, and Local employment laws. Ability to respond to guest complaints in a timely manner. Work with the management team and keep them informed of any pertinent issues as they arise. Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc. Monitor quality of service in the outlet. Ensure compliance with all local liquor laws, health, and sanitation regulations. Ensure compliance with SOPs and requisition procedures. Be visible on the floor and assist staff during each meal period. Assist the General Manager with overall Restaurant operations. Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks. Be involved in and conduct departmental training. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Ensure overall guest satisfaction.
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A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina, and the hospitality leadership of restaurateur Patric Yumul. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world’s leading hotels. Overview:
The Restaurant Assistant General Manager responsibilities include minimizing operating costs, ordering equipment and supplies based on our needs, managing contracts and payroll and supervising restaurant staff performance. Assists the Restaurant Manager in the overall operations of the restaurant. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Responsibilities:
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all required meetings and trainings. Maintain regular attendance in compliance with TableOne Hospitality standards, which will vary according to the needs of the business. Maintain high standards of personal appearance and grooming. Comply with TableOne Hospitality standards and regulations to encourage safe and efficient restaurant operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to maintain confidentiality of information. Collaborate with all partners to plan and execute initiatives benefitting the success of the restaurant, including but not limited to: culinary, marketing, sales, human resources, accounting, and property partners. Perform other duties as requested by management. Qualifications:
3-4 years experience in similar or equivalent role Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Always maintain a warm and friendly demeanor. Process payroll in a weekly/biweekly basis. Must possess knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc. Clear understanding of State, Federal, and Local employment laws. Ability to respond to guest complaints in a timely manner. Work with the management team and keep them informed of any pertinent issues as they arise. Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc. Monitor quality of service in the outlet. Ensure compliance with all local liquor laws, health, and sanitation regulations. Ensure compliance with SOPs and requisition procedures. Be visible on the floor and assist staff during each meal period. Assist the General Manager with overall Restaurant operations. Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks. Be involved in and conduct departmental training. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Ensure overall guest satisfaction.
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