Assistant General Manager Jobs

Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina.

Position Summary

The Assistant General Manager Position provides administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of BOURBON STEAK. The Assistant General Manger contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and compliance.

GENERAL EXPECTATIONS

• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, and Michelin. Adhere to the service foundation and philosophies established by Bourbon Steak
• Act with integrity, honesty and knowledge that promote the culture, values and mission of BOURBON STEAK and our partners.
• Understand all programs, procedures, standards, specifications, guidelines and training protocols.
• Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.
• Represent the restaurant professionally through effective communication, cooperation and relationships with the all business partners.
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.
• Understand the philosophies of management and its owners. Display consistent attention to detail and follow through of all BOURBON STEAK and our partner policies.
• Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

Essential Job Functions

The Assistant General Manager’s responsibilities span several departments both internal and external to the restaurant, and are organized into the following categories:

• Financial Reporting
• Accounting
• Public Relations
• Dining Room Service
• Menus
• IT
• Maintenance
• Office/Admin
• HR & Labor

These job functions include but are not limited to the following duties; other duties may be assigned.

DINING ROOM SERVICE:

• Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)
• Maintain Monthly management notes in order to establish guidelines for service and restaurant operations into the future.
• Supervise Captains in their running of the dining room service.
• Organize and lead staff training classes and food & wine seminars. Demonstrate commitment to making all the current staff and management better.
• Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry and the future.
• Ensure continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction.
• Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.
• Supervise guest/hourly employee interaction during service hours.
• Conduct staff interviews and make recommendations for observations and hiring.
• Support captain, hostess and floor staff in pre-opening responsibilities.
• Support FOH team in all aspects of dining room service.
• Offer feedback to contribute to the Captains and Sommelier evaluations.
• Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met
• Assist the General Manager in overseeing the day to day operation of restaurant
• Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when, and as needed, and that labor cost objectives are met.

HR & LABOR:

• Primary liaison for AAB Steakhouse LLC Human Resources Department.
• Facilitate and administer all workers comp paperwork and claims with HR.
• Serve as primary, on-site HR contact for all BOURBON STEAK employees. Facilitate questions or staff issues regarding benefits, reimbursements, health care, transit costs, direct deposit, sick pay etc.
• Ensure all HR paperwork is completed accurately and that new employees move through the interview and new-hire process in a timely manner. Follow up on any outstanding items on behalf of AAB Steakhouse LLC HR Department.
• Submit complete and accurate time clock and labor reports to the BOURBON STEAK accounting department for processing. Understand all BOURBON STEAK payroll practices.
• Conduct staff interviews and make recommendations for observations and hiring.
• Coordinate staff reviews with General Manager and Human Resources Generalist.
• Responsible for verifying daily time clock entries and making corrections as necessary in Micros.
• As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.
• As necessary, schedule labor according to business levels and staffing needs. Alert General Manager and Executive Chef to potential overtime in advance.
• Audit time clock and labor reports daily. Follow up with staff and managers on anomalies or outstanding issues.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Liaise with the HR department to ensure that the recruitment process is ongoing and that interviews are being conducted on a regular basis.
• Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
• Learn BOURBON STEAK policies and standards for HR administration. Responsible for all paperwork and follow-up for hiring process, performance documentation and termination. Is communicative and responsive to HR needs and requests.
• Ensure that staff receive time clock numbers in Micros within 24 hours of their start date.

ACCOUNTING:

• Ensure that all monthly liquor and beer transfers are accurate and up-to-date.
• Code all liquor, beer and restaurant-related invoices for correct payment.
• Prepare month-end accrual sheet for any uncounted invoices and credits.

COLLECTION:

• Assist accounting department in collection of outstanding balances from hourly employees (ie. shortages of resolved bar banks , gratuity refunds, etc)

OFFICE / ADMINISTRATIVE:

• Maintain Monthly management notes in order to establish guidelines for service and restaurant operations into the future.
• Check restaurant office voicemail and correspond as necessary.
• Source, order and re-stock all restaurant office supplies.
• Understand all systems in the restaurant and ensure that each is in working order. Maintains Crash Kit, Maintenance and Restaurant POS and Reservations System Emergency Contacts for use in the event of an emergency in a manner that any management team member could access the necessary information.
• Attend weekly management meetings.
• Prepare various operational reports; keep records pertaining to purchases, sales and requisitions. Develop relationships with internal and external customers with effective communication.
• Responsible for overall office organization.

MENUS:

• Type, format and distribute all restaurant menus. Check for spelling, font, grammar and content. Share the menu with other chefs and restaurants via email. Archive Menu Matrix. Proofread menus.

SUPERVISORY RESPONSIBILITIES:

Indirectly assist in effective management of the restaurant. Carry out supervisory responsibilities in accordance with the restaurant’s policies and applicable laws.

REQUIRED QUALIFICATIONS:

• Minimum 2-3 years of culinary service experience, preferably in a fine dining environment.
• Prior experience with accounting software, POS systems, and payroll/HRIS systems.
• Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.
• Bachelor’s Degree and /or Culinary degree preferred
• Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint

LANGUAGE SKILLS:

Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from managers, guests and Executives.

The Mina Group and its affiliates are Equal Opportunity Employers
dedicated to non-discrimination in employment and will consider
qualified applicants with criminal histories in a manner consistent with
the requirements of AB 1008, California Fair Employment and Housing
Act (FEHA), San Francisco Fair Chance Ordinance, and Los Angeles Fair
Chance Initiative for Hiring Ordinance and all other local, state and
federal laws.
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