BELMONT PARK ENTERTAINMENT LLC
Assistant General Manager at Draft
BELMONT PARK ENTERTAINMENT LLC, San Diego, California, United States, 92189
About Us:
Draft is our eclectic brew pub on the beach. The atmosphere is approachable and inviting, with a focus on sports, trivia, and all things fun. We are committed to providing an unforgettable dining experience for our guests, featuring the freshest ingredients and a creative menu that celebrates locally sourced beef, San Diego beers, and hand-crafted cocktails.
Summary/Objective:
The Restaurant Assistant General Manager (AGM) is a key leadership role responsible for assisting the General Manager in overseeing the daily operations of the restaurant. This position involves managing staff, ensuring exceptional guest experiences, maintaining high standards of food quality and safety, and contributing to the overall success of the establishment.
Responsibilities:
Operations Management:
Assist in overseeing daily restaurant operations, including opening and closing procedures.
Ensure smooth and efficient service during all shifts.
Monitor and maintain the restaurant’s cleanliness, organization, and overall upkeep.
Manage inventory processes, including ordering, receiving, and stock control.
Reporting Structure:
Reports directly to the Restaurant General Manager and collaborates with the Senior F&B Manager, Assistant Director of F&B, and Director of F&B.
Supervises F&B Supervisors, Leads, and all line-level staff.
Partners with the Executive Sous Chef to address culinary responsibilities impacting daily operations.
Works closely with the Beverage Manager on menu development, bar programs, and managing beverage costs.
Staff Leadership and Development:
Assist in the recruitment, training, and development of restaurant staff.
Schedule and oversee staff, ensuring adequate coverage and adherence to service standards.
Conduct performance evaluations, offering feedback and coaching to team members.
Address and resolve staff issues and conflicts in a professional manner.
Customer Experience:
Ensure an exceptional dining experience for all guests, addressing concerns or complaints promptly and professionally through consistent guest interaction across all meal periods.
Maintain and elevate service standards to surpass guest expectations.
Implement and monitor guest service policies and procedures.
Financial Management:
Assist in managing restaurant budgets, including labor costs and food and beverage expenses.
Monitor and control financial performance, focusing on sales, profits, and costs.
Ensure the accurate and timely completion of financial reports and records.
Compliance and Safety:
Ensure adherence to health, safety, and sanitation regulations.
Maintain compliance with all local, state, and federal regulations.
Conduct regular inspections and training sessions to uphold safety standards.
Strategic Planning:
Support the implementation of marketing and promotional activities.
Assist in developing strategies to increase the restaurant's visibility and attract new customers.
Physical Requirements:
Prolonged periods of sitting at a desk and working on a computer.
Able to work 50-55 hours per week.
Able to stand/walk up to eight hours at a time.
Must be able to lift up to 40 pounds at times. Able to move equipment which would include pushing, pulling, stooping and shoving, and bending.
Able to work outdoors may be exposed to a variety of weather conditions such as rain, cold temperatures, direct sunlight, high heat, and humidity.
Able to work in a noisy environment.
Ability to climb stairs.
Qualifications:
High school diploma or equivalent; Associate's or Bachelor’s degree in Hospitality Management or related field preferred
Minimum of 2-3 years of experience in restaurant management or supervisory roles
Strong leadership and team management skills
Excellent customer service and communication abilities
Proficiency in restaurant management software and POS systems
Ability to handle high-pressure situations and work flexible hours, including weekends and holidays
Knowledge of food safety and sanitation regulations
Testing/Work Authorization:
Must be at least 18 years of age or older.
Valid U.S. work authorization required.
Pre-Employment Drug Test and Background Check Required.
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Draft is our eclectic brew pub on the beach. The atmosphere is approachable and inviting, with a focus on sports, trivia, and all things fun. We are committed to providing an unforgettable dining experience for our guests, featuring the freshest ingredients and a creative menu that celebrates locally sourced beef, San Diego beers, and hand-crafted cocktails.
Summary/Objective:
The Restaurant Assistant General Manager (AGM) is a key leadership role responsible for assisting the General Manager in overseeing the daily operations of the restaurant. This position involves managing staff, ensuring exceptional guest experiences, maintaining high standards of food quality and safety, and contributing to the overall success of the establishment.
Responsibilities:
Operations Management:
Assist in overseeing daily restaurant operations, including opening and closing procedures.
Ensure smooth and efficient service during all shifts.
Monitor and maintain the restaurant’s cleanliness, organization, and overall upkeep.
Manage inventory processes, including ordering, receiving, and stock control.
Reporting Structure:
Reports directly to the Restaurant General Manager and collaborates with the Senior F&B Manager, Assistant Director of F&B, and Director of F&B.
Supervises F&B Supervisors, Leads, and all line-level staff.
Partners with the Executive Sous Chef to address culinary responsibilities impacting daily operations.
Works closely with the Beverage Manager on menu development, bar programs, and managing beverage costs.
Staff Leadership and Development:
Assist in the recruitment, training, and development of restaurant staff.
Schedule and oversee staff, ensuring adequate coverage and adherence to service standards.
Conduct performance evaluations, offering feedback and coaching to team members.
Address and resolve staff issues and conflicts in a professional manner.
Customer Experience:
Ensure an exceptional dining experience for all guests, addressing concerns or complaints promptly and professionally through consistent guest interaction across all meal periods.
Maintain and elevate service standards to surpass guest expectations.
Implement and monitor guest service policies and procedures.
Financial Management:
Assist in managing restaurant budgets, including labor costs and food and beverage expenses.
Monitor and control financial performance, focusing on sales, profits, and costs.
Ensure the accurate and timely completion of financial reports and records.
Compliance and Safety:
Ensure adherence to health, safety, and sanitation regulations.
Maintain compliance with all local, state, and federal regulations.
Conduct regular inspections and training sessions to uphold safety standards.
Strategic Planning:
Support the implementation of marketing and promotional activities.
Assist in developing strategies to increase the restaurant's visibility and attract new customers.
Physical Requirements:
Prolonged periods of sitting at a desk and working on a computer.
Able to work 50-55 hours per week.
Able to stand/walk up to eight hours at a time.
Must be able to lift up to 40 pounds at times. Able to move equipment which would include pushing, pulling, stooping and shoving, and bending.
Able to work outdoors may be exposed to a variety of weather conditions such as rain, cold temperatures, direct sunlight, high heat, and humidity.
Able to work in a noisy environment.
Ability to climb stairs.
Qualifications:
High school diploma or equivalent; Associate's or Bachelor’s degree in Hospitality Management or related field preferred
Minimum of 2-3 years of experience in restaurant management or supervisory roles
Strong leadership and team management skills
Excellent customer service and communication abilities
Proficiency in restaurant management software and POS systems
Ability to handle high-pressure situations and work flexible hours, including weekends and holidays
Knowledge of food safety and sanitation regulations
Testing/Work Authorization:
Must be at least 18 years of age or older.
Valid U.S. work authorization required.
Pre-Employment Drug Test and Background Check Required.
#J-18808-Ljbffr