Assistant General Manager

The Assistant General Manager is a visible, energetic and ethical leader who develops, maintains and promotes a management philosophy that culminates in guest satisfaction and employee engagement, while consistently achieving annual and long-term financial and strategic plans.

Accountable for the restaurant’s business performance, the Assistant General Manager sets the overall goals in alignment with the strategic direction. This person will have an overall responsibility for the management of all operations of the restaurant and maintain high standards of excellence.

As a member of the restaurant’s management team, this person will actively represent the restaurant’s mission and values as appropriate at Board meetings and external events. At the helm of this restaurant, the role requires the individual to oversee every aspect of the venue, from its people to its daily service operations. Deep understanding and familiarity with the industry and business developmental needs is critical in ensuring the restaurant maintains its high level of service and food standards.

**General Management**
- Overseeing operations, assisting the General Manager - managing restaurant standards and guest service.
- Having strong wine knowledge will be an additional advantage
- Developing and executing plans to achieve daily and monthly targets
- Manage staff, overseeing work schedules and assigning specific duties
- Create and improve standard operating procedures for service and product preparation
- Oversee venue equipment and facilities management/maintenance
- Conducts regular inspections on the general cleanliness and maintenance of venues and takes corrective action as and when necessary
- Monitor venue adherence to all licensing laws regarding the service of food and beverage, public/employee safety, and food safety
- Plan and manage activities with the Marketing department relating to sales promotions, events, etc
- Review and analyze sales mix, inventory, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement

**Human Resource & Financial Management**
- Assist the General Manager in manpower planning and budgeting
- In charge of overall Profit & Loss statement of the restaurant
- Analyse POS reports and sales trends, recommend and implement cost control exercises, and improvements to onsite sales and marketing tools
- Conceptualizing staff development plans according to the needs of the business
- Determine staffing requirements, interview, hire and train new employees, or oversee the administrative proesses
- Setting direction and expectations for the team to achieve team goals
- Implementing training strategies for the venue
- Monitors and liaises with the Human Resources team on all venue onsite training activities
- Liaises with Human Resources regarding employee movements and performance feedback
- Fully understanding, and ensuring procedural compliance with the Company’s policies
- At least 6 - 8 years of senior operations leadership experience in the hospitality industry, and holding overall operating budget (P&L) responsibility
- Related field of study such as Hospitality or F&B Management would be advantageous
- Prior experience in fine dining would be at an advantage
- Strong knowledge in wine
- An effective and energetic people leader with experience
- Expertise in service excellence and business operations
- Well-developed skill set and demonstrated professional track record in the areas of operations management, budgeting & financial analysis and cost-based management, strategic planning, internal & external customer relationship management, talent management, program and project management, leading monthly reports & meetings