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This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of BOURBON STEAK and our partner FOUR SEASONS. The Assistant General Manager 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.
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Partners with Employee Relations department and / or Director of Operations depending on severity. Partners with Guest Relations department and / or Director of Operations depending on severity.
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Assistant General ManagerRole PurposeAssist in leading restaurant managers and team members in the execution of an excellent guest experience resulting in increasing guest counts, sales and MOP growth.
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Address employee relations issues and, if needed, effectively work with the Deli Manager, Store Director and/or Human Resource team to resolve issues. Assistant Deli Manager.
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Key Responsibilities & AccountabilitiesManages all day-to-day restaurant operations with a focus on delivering a great guest experience; supervises and support 3–6 Managers and all FOH and BOH hourly Team Members; manages all profit and loss centers.
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CompetenciesASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent within your restaurant in order to select individuals that exhibit pride, passion and personality and to build top performing teamsProactively identifies strong candidates and “sells” Friday’s in order to get the best talent on board.
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Perform as a leader and role model and maintains positive employee relations and morale - Plan, prepare, and adjust work schedules and assign employees to specific duties and follows up to ensure tasks are properly completed.
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The Assistant Restaurant General Manager position will oversee the daily operations of our 3-meal period restaurant, Octagon, to include but not limited to driving revenue while controlling costs, labor management, cost of goods management, effective marketing of the restaurant, employee development and training, the building of guest relations while upholding service standards and all health department standards.
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Liaise between the restaurant, Special Events Coordinator andPublic Relations Department. Assist General Manager and Assistant General Managerin distribution and delivery of documented employee incidents.
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Assists with the determination of current and future staffing needs in the restaurant to ensure an adequate number of talented team members are available to deliver a great guest experience. Minimum of 2 years of experience in Restaurant Management with extensive knowledge of Friday's recipes, policies, standards, theories and successful results with past responsibilities.
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Employee relations issues. Manages all day-to-day restaurant operations with a focus on delivering a great guest experience; supervises and support 36 Managers and all FOH and BOH hourly Team Members; manages all profit and loss centers.
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Guest Relations issues. Key DecisionsMakes:Team member hiringTeam member terminationsTeam Member wage increases, with input of Human ResourcesEmployee relations issues. Knowledge of P.O.S. system and the back office systems to fulfill management functions.
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Identifies opportunities to drive sales, traffic and return visits with a 4-wall mentality; oversee implementation of local store marketing and national marketing promotions. Respond to Guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied Guests into return Guests.
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ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent within your restaurant in order to select individuals that exhibit pride, passion and personality and to build top performing teams.
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