Assistant General Manager - The Grill

The Assistant General Manager is responsible for overseeing the day-to-day operations of The Grill, sundeck, and Juicebar at East Bank Club. This role includes managing all components in the front of house, ensuring exceptional member experiences, maintaining high-quality standards, and ensuring proper communication between management, staff, and members. The AGM delegates tasks to staff to improve the member experience, monitors the needs of upper management, and attends to staff morale, performance, and service execution. The AGM leads the training of FOH staff and is responsible for continuing education, striving to develop staff to the peak of their profession. The AGM acts as GM and performs duties in the absence of the General Manager. ESSENTIAL FUNCTIONS Ensures all assigned staff is informed regarding disciplinary procedures and handling of grievances. Establishes and maintains effective professional relationships with members to ensure satisfaction and repeat business. Responds to guest complaints with professionalism and represents EBC at all times, balancing the member’s best interests with the company’s. Displays expert-level knowledge of The Grill service standards and procedures. Maintains complete knowledge of all menus, ingredients, and techniques including substitutions. Transitions dining room and staff seamlessly from breakfast, lunch, brunch, and dinner. Greets and acknowledges all guests, anticipates guest needs, and responds promptly. Monitors and ensures that all aspects of service conform to departmental and EBC standards. Develops and maintains department control and cash handling procedures. Ensures that staff maintains a positive attitude and complies with uniform standards. Maintains department records for all employees in accordance with Human Resources’ standards and regulations. Administers verbal and written testing to FOH staff of menu items as GM requires. Leads, alongside the GM, a pre-service meeting to communicate changes to food and beverage menu items and service expectations. Develops and oversees service staff schedules and payroll. Manages the setup and breakdown of the dining room before and after service periods. Performs other duties as assigned by GM related to guest experience, staff experience, and EBC’s business well-being. Attends to the time and attendance punches of all FOH employees regularly before biweekly payroll data is collected. MINIMUM REQUIREMENTS Schedule flexibility; weekend and holiday availability are required. Minimum of 5 years of management experience in the full-service restaurant industry. Experience in training others in policies and procedures related to the FOH department. Ability to provide exemplary guest care and hospitality. Strong multitasking skills while upholding attention to detail. Ability to organize work, set priorities, and meet critical deadlines. Experience in developing goals, objectives, policies, procedures, and work standards for the FOH department. Ability to lead by example and demonstrate courteous behavior when interacting with members and staff. Responds well to feedback and communicates professionally. Working knowledge of Word, Excel, and Silverware; understanding of cost-of-sales and profit and loss. Ability to work in a fast-paced environment. Excellent operational and problem-solving skills. Willingness to work 45+ hours a week when necessary. Able to lift up to 50 lbs. Ability to work on feet for long periods. BENEFITS Paid time off for full and part-time team members. Health, Dental, and Vision Insurance for qualified team members. 401k with company match. Parking and transit benefits. Pet Insurance through MetLife. Complimentary club membership for you and your spouse. Employee discounts. Value Sharing (Profit).

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