Giordano's Assistant General Manager, Washington DC
JOB OVERVIEW
The Assistant General Manager supervises the daily operations of the front of house and kitchen staff. Responsibilities include training/support to staff, management of operations and training tools, creating weekly staff schedules, ordering product for the restaurant, and creating a safe work environment. The Assistant General Manager implements and maintains a service and management philosophy which assists the Restaurant staff in achieving a standard of guest service that meet or exceed the company standards.
REPORTS TO General Manager
SUPERVISES All Restaurant Employees
KEY RELATIONSHIPS
Internal: Back of House Staff, Bar Staff, Restaurant Staff and Corporate Office
External: Restaurant Guests, Vendors, Health Department Inspectors and local businesses
QUALIFICATIONS/SKILLS
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee possesses the abilities or aptitudes to perform each duty proficiently, with or without, reasonable accommodation.
ESSENTIAL
1. Ability to speak, read and write English fluently.
2. Minimum of two year’s restaurant management experience.
3. Ability to understand and implement cost controls.
4. Ability to use a computer.
5. Punctuality and regular and reliable attendance.
6. Interpersonal skills and the ability to work well with co-workers and the public.
7. Liquor Awareness Certification
8. Health and Sanitation Certification
DESIRABLE
1. Bachelors Degree.
2. Degree in Hospitality Management.
3. Ability to communicate in a second language, preferably Spanish.
4. Previous experience as a bartender or server.
5. Previous experience with POS system – preferably Toast.
ESSENTIAL PHYSICAL ABILITIES
- Endure various physical movements throughout the work areas, such as reaching, extending arms overhead, bending and stooping.
- Ability to stand, walk and/or sit and continuously perform essential job functions.
- Sufficient manual dexterity in one hand to be able to grasp, load and carry trays.
- Repetitive hand motion for extended periods of time.
ESSENTIAL JOB FUNCTIONS
- Coordinates all booked activities, i.e., banquets and catering
- Oversees & assists in the training and development of front of house and kitchen Staff.
- Establishes and maintains effective internal controls within the restaurant.
- Responsible for maintaining budgeted financial goals to ensure maximum profitability.
- Maintains knowledge of local competition and general industry trends.
- Maintains existing programs and policies to ensure the highest possible quality of service.
- Maximizes sales potential through marketing efforts and programs.
- Responsible for supervising all staff service during scheduled shifts including but not limited to mornings, afternoons and weekends.
- Oversees the standardization of portions used and assists in controlling of food, beverage, and labor costs.
- Assist in hiring process.
- Assist in scheduling.
- Assist in development of build to/par sheets.
SECONDARY JOB FUNCTIONS
- Schedule departmental meetings.
- Schedule and assist with month-end inventories.
- Return business telephone calls and answer correspondence.
- Attend all required meetings
SALARY
-Range includes benefits and bonuses.
Job Type: Full-time
Pay: $80,000.00 - $90,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
