Assistant General Manager

RESTAURANT OPERATIONS

• Ensure that Hank’s Employee Handbook guidelines are followed
• Supervise the Dining Room/Bar (Kitchen in conjunction with Chef on Duty)
  • Monitor food and beverage quality, service and dining room performance
• Oversee FOH staff (BOH in conjunction with Chef on Duty)
  • Resolve staff performance issues
  • Follow progressive discipline guidelines
    • Inform GM of all disciplinary actions
  • Attending to needs of staff including conflict resolutions
  • Create FOH dining room schedule and submit to GM for approval
• Update POSI system with daily changes
• Guest Relations
  • Touch tables to check in with guests, create regulars
  • Handle all guest concerns/complaints that occur during your shift
• Work with Chef on Duty to format and print menus for daily service
• Assist Hostess at the door
• Liaison between staff and upper management / Reporting daily events that may need additional attention to GM

DAILY ACCOUNTING/RECORD KEEPING

• Fill out daily managers log
• Record Daily Sales in QuickBooks
• Reconcile credit card batch report with Daily sales report on your shifts
• Banking
  • Go to the bank to replenish funds/change
  • Make sure all documentation is received by accountants

REPORT DIRECTLY TO GENERAL MANAGER