Responsible for the ongoing day-to-day front-of-house operations of the venue. The Assistant General Manager works under the direction of the General Manager and provides leadership and oversight of front-of-house operations in their absence. The Assistant General Manager is responsible for ensuring exceptional guest service, operational efficiency, colleague engagement, food safety compliance, financial performance and adherence to company standards and policies.
- To instill and drive a culture of service and hospitality and exceed customer satisfaction
survey scores as set. - Engaging the team to deliver the highest level of service possible.
- Ensure that regular effective training is taking place and that team members are being
coached and held accountable for their duties. - Drives revenue through maximizing seating’s and meal periods, monitors seating times
and booking trends. - To put in place a relevant upselling program ensuring average checks are monitored
and opportunities to increase these are capitalized on. - Responsible for the day to day operations of the venues and ensures a high level of guest
satisfaction. - To actively participate in deciding on menu items and pricing, ensuring accurate data
and feedback is taken into consideration when making decisions. - Overall financial responsibility for the restaurant including scheduling, inventory control and effective use of the POS and all available tools.
- Liaise with the Marketing team to ensure the restaurant is active on social media and
that all online feedback and comments are answered and acknowledged and that the
restaurant is active and represented within the food and restaurant community of the
city and province. - Participate in long term strategic planning to ensure success of both venues.
- OS&E inventory control, effectively using the stewarding resources to make sure the
restaurant is always fully stocked with all necessary items for service. - Responsible for ensuring every employee is working effectively and efficiently as well as
improving employee morale and employee relations. - Ensure that teams are set up for success and that both venues are well recognized
thought out the country and within north America. - Keep up with and implement food and beverage trend within the venues.
- Work with other food & beverage leaders within the hotel to ensure the whole division is
successful.