Reserve (Michigan)
Assistant General Manager
Reserve (Michigan), Grand Rapids, Michigan, us, 49528
ASSISTANT GENERAL MANAGER
Job Description
ABOUT THE COMPANY:
Come be a part of our exciting new concept opening later this year! We will be launching a new Coastal Italian restaurant, dedicated to delivering exceptional hospitality and exquisite cuisine. Here at Allora, we believe that dining is an art form, where every detail, from the ingredients we source to the ambiance we create, is meticulously crafted to provide an unforgettable experience. We exist to deliver memorable hospitality without equal, while reflecting a Coastal Italian philosophy by serving a sustainable, artful, and inspired menu, and providing guests a haven for comfortable luxury. Our mission is to contribute to the elevation of food and beverage in Grand Rapids by offering our community a new standard of inspired dining experience that is steeped in hospitality and humble indulgence.
ABOUT THE POSITION:
The
Assistant General Manager (AGM)
is a passionate and experienced leader who is dedicated to exceptional hospitality and eager to contribute to our new innovative concept! The ideal candidate will have a background in restaurant operations, beverage management, and a proven track record of rockstar leadership. As the AGM, you will play a critical role in ensuring our guests receive the highest level of service and enjoy a memorable dining experience that will leave them wanting more!
The AGM will also work closely with the General Manager, overseeing daily operations, customer service and front of house staff.
RESPONSIBILITIES AND DUTIES
Administrative:
Manage key administrative tasks such as inventory, opening and closing procedures, preparing deposits, cash handling, and payouts.Partner alongside the General Manger to implement business strategy and help build the FOH training program.Oversee the reservation workflow, including Maître D’ confirmation emails, reservation releases, pre-service meetings, and front door service.Develop and manage daily floor plans, line-up notes, and other pre-service essentials.Overseeing beverage operations, including inventory management, supplier negotiations, and cost control.Scheduling and manage Front of House (FOH) staff.Oversees the ServSafe Alcohol program and ensures that all FOH staff members have up-to-date and proper training.Collaborate on the selection, development, and performance management of all employees.Service:
Oversee all aspects of service, including those in the dining room, bar, and private spaces, ensuring exceptional hospitality at every touchpoint.Focus on the front door, guest relations team, and service team to ensure a seamless guest experience.Maintain and uphold the highest standards of the restaurant's service, appearance, and conduct.Coordinate training sessions and work with the management team to continuously develop and improve employee skills.EDUCATION AND EXPERIENCE
Proven experience in restaurant management, with a minimum of three years in a supervisory or leadership role.Strong leadership abilities, with excellent communication, interpersonal, and problem-solving skills.Previous experience in bar and restaurant marketing, including social media, event management, and community engagement.Experience in beverage management - including inventory management, supplier negotiations, and cost control is preferred.Demonstrated commitment to excellence and quality in all aspects of restaurant management.Effective communication skills with the ability to interact with staff, management, and ownership seamlessly.Ensure that the POS System is updated appropriately according to menu changes.Proficiency in Toast POS systems, Microsoft Office Suite, and other relevant software applications.Knowledge of cost accounting, developing and maintaining budgets, and financial planning and strategy.Experience as a Maître D’ at a high-caliber restaurant or hotel is a plus.Familiarity with reservation platforms and managing seating arrangements in a reservations book.A genuine passion for food and the hospitality industry, driving a commitment to exceptional service and seasonal cuisine.BENEFITS
Comprehensive Medical, Dental, and Vision insurance.Paid Time Off to support you with an active life outside of work.Paid Parental Leave.Portfolio wide discounts.Employee Assistance Program to support overall mental wellbeing.Matched 401(k) to help you invest in your future.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Job Description
ABOUT THE COMPANY:
Come be a part of our exciting new concept opening later this year! We will be launching a new Coastal Italian restaurant, dedicated to delivering exceptional hospitality and exquisite cuisine. Here at Allora, we believe that dining is an art form, where every detail, from the ingredients we source to the ambiance we create, is meticulously crafted to provide an unforgettable experience. We exist to deliver memorable hospitality without equal, while reflecting a Coastal Italian philosophy by serving a sustainable, artful, and inspired menu, and providing guests a haven for comfortable luxury. Our mission is to contribute to the elevation of food and beverage in Grand Rapids by offering our community a new standard of inspired dining experience that is steeped in hospitality and humble indulgence.
ABOUT THE POSITION:
The
Assistant General Manager (AGM)
is a passionate and experienced leader who is dedicated to exceptional hospitality and eager to contribute to our new innovative concept! The ideal candidate will have a background in restaurant operations, beverage management, and a proven track record of rockstar leadership. As the AGM, you will play a critical role in ensuring our guests receive the highest level of service and enjoy a memorable dining experience that will leave them wanting more!
The AGM will also work closely with the General Manager, overseeing daily operations, customer service and front of house staff.
RESPONSIBILITIES AND DUTIES
Administrative:
Manage key administrative tasks such as inventory, opening and closing procedures, preparing deposits, cash handling, and payouts.Partner alongside the General Manger to implement business strategy and help build the FOH training program.Oversee the reservation workflow, including Maître D’ confirmation emails, reservation releases, pre-service meetings, and front door service.Develop and manage daily floor plans, line-up notes, and other pre-service essentials.Overseeing beverage operations, including inventory management, supplier negotiations, and cost control.Scheduling and manage Front of House (FOH) staff.Oversees the ServSafe Alcohol program and ensures that all FOH staff members have up-to-date and proper training.Collaborate on the selection, development, and performance management of all employees.Service:
Oversee all aspects of service, including those in the dining room, bar, and private spaces, ensuring exceptional hospitality at every touchpoint.Focus on the front door, guest relations team, and service team to ensure a seamless guest experience.Maintain and uphold the highest standards of the restaurant's service, appearance, and conduct.Coordinate training sessions and work with the management team to continuously develop and improve employee skills.EDUCATION AND EXPERIENCE
Proven experience in restaurant management, with a minimum of three years in a supervisory or leadership role.Strong leadership abilities, with excellent communication, interpersonal, and problem-solving skills.Previous experience in bar and restaurant marketing, including social media, event management, and community engagement.Experience in beverage management - including inventory management, supplier negotiations, and cost control is preferred.Demonstrated commitment to excellence and quality in all aspects of restaurant management.Effective communication skills with the ability to interact with staff, management, and ownership seamlessly.Ensure that the POS System is updated appropriately according to menu changes.Proficiency in Toast POS systems, Microsoft Office Suite, and other relevant software applications.Knowledge of cost accounting, developing and maintaining budgets, and financial planning and strategy.Experience as a Maître D’ at a high-caliber restaurant or hotel is a plus.Familiarity with reservation platforms and managing seating arrangements in a reservations book.A genuine passion for food and the hospitality industry, driving a commitment to exceptional service and seasonal cuisine.BENEFITS
Comprehensive Medical, Dental, and Vision insurance.Paid Time Off to support you with an active life outside of work.Paid Parental Leave.Portfolio wide discounts.Employee Assistance Program to support overall mental wellbeing.Matched 401(k) to help you invest in your future.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)