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This is intended to be an overview of the responsibilities and requirements attributed to the position of Assistant General Manager - Restaurant. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week.

Recruitment, Training and Development

• Assists General Manager in recruiting, hiring, training and development within the venue.
• Supervise all direct report positions.
• Oversees evaluation of line positions.
• Ensures disciplinary / termination procedures are followed
• Provides conflict resolution
• Ensures compliance with workplace standards
• Provides overall Leadership

Monitors Business during Operating Hours

• Oversees the overall operation
• Maintains quick and efficient entry system for guests
• Reviews all incident reports
• Promptly addresses all operational issues with Management and Staff
• Ensure Service goals and standards are defined and enforced in all venues
• Monitor the venue environment for cleanliness, appropriate lighting, sound and temperature.

Enhancing Revenue / Controlling Costs

• Executes sales and marketing opportunities
• Maximizes cost controls
• Develops and executes strategic planning and forecasting
• Prepares weekly GM report in absence of General Manager
• Monitors / analyzes weekly and monthly Cost of Goods Sale and labor reports
• Create and implement clearly defined action plans for any budget deficiencies
• Motivates team to achieve business goals and objectives
• Ensures Point of Sales Data is current and accurate
• Establish and monitor all pricing
• Assists General Manager in submitting annual operating budget proposal to the President and CFO

Facility Maintenance

• Ensure "A" grade compliance with Health department, oversees all inspections in absence of General Manager
• Maintain Warranty file and operations manuals on all equipment

Guests, Employees, Media and Partner Relations

• Ensures all guest complaints are resolved
• Maintains "open door" policy
• Maintains regular communication with Company Executives and Partners
• Maintains high guest satisfaction through consistently introducing innovative products
• Portrays a professional, charismatic image when interacting with the media.

Administrative and Legal

• Ensures all permits and licenses are maintained, up to date and posted, as required bylaw
• Ensures compliance with all state and local regulations and ordinances regarding business, including Union Collective Bargaining Agreement
• Monitors potential liability issues (contractual, safety, employment, union)
• Ensures that employees have all required certification validated - Maintain file on site with copies of cards

Openings

• Execute Pre-Opening checklist items
• Maintains compendium from hiring to opening
• Maintains systems, policies and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies.
• Create, oversee development and execute opening for venues as needed

QUALIFICATIONS
(Include equipment knowledge/use)

• Minimum 3 years prior experience as a Manager in a high volume Restaurant.
• Must possess good communication, organizational, and supervisory skills.
• Must have strong coaching and development skills.
• Must have prior experience in labor and food cost control.
• Must be able to efficiently operate and control labor cost and plays an active role in contributing to the restaurant profits.
• Minimum Bachelor Degree in Hospitality preferred but not required.
• Solid knowledge of International products and terminology.
• Must have a thorough understanding of the Union Collective Bargaining Agreement.
• Must be flexible and must have tolerance for long, stressful nights.
• Must have strong human relations skills to lead a very diverse team.
• Oversee the menu design and implement cost effective restaurant menu analysis, including menu engineering.

LICENSE REQUIREMENTS:

• ServSafe Certification
• Illinois BASSET Alcohol Training Certification

Please submit your resume to Careers@venteuxchicago.com