Assistant General Manager

**JOB PURPOSE**:
Assistant General Managers assist the General Managers in managing the restaurant on a day-to-day basis. Their focus is managing both the front of house and back of house operations, which consist of managing the brand, ensuring service and food meet the brand expectations, managing inventories, and controlling costs as it relates to product and labor to ensure budgets are met. Additionally, the Assistant General Manager is responsible for creating a workplace environment that fosters Din Tai Fung’s core values of Smile, Synergy, Modesty, Integrity, Learning and Excellence.
**JOB RESPONSIBILITIES**:

- Sets a high standard of professionalism and excellence for all team members
- Collaborates with Front of House and Back of House teams to ensure smooth operations by attending Daily Camera Meetings
- Develops and implements effective staffing plans with their recruiting partners while keeping the labor budget top of mind
- Inspects all server sections and kitchen departments to ensure that they are ready for business, including cleanliness, organization of supplies, and readiness of staff
- Ensures that all opening and closing procedures are completed correctly and on time and that daily checklists are completed accurately
- Maintains a clean and sanitary restaurant and is clear of any debris/trash in and outside of the restaurant
- Manages inventory effectively and minimizes waste and spoilage of all food products
- Maintains adequate stock of food, beverages, and supplies at all server stations
- Communicate effectively with guests and staff in a clear, concise, and respectful manner
- Develop and post staffing schedules within the established deadline
- Conducts job interviews and hire qualified staff to meet the needs of the restaurant
- Assists employees with completing all necessary onboarding and offboarding paperwork
- Guides and coaches employees to improve their performance
- Delivers training programs for Back of House staff to ensure that all employees have the skills and knowledge they need to succeed in their role
- Manages costs and restaurant operations to achieve budgeted sales and profit goals by developing strategies to reduce costs and improve profitability
- Supervises the opening and closing procedures of the restaurant to ensure that they are completed efficiently and effectively
- Reads, understands, follows, and enforces the Employee Handbook, Training Guide, and -Specific Departmental Standard Operating Procedures Manual including POS operations
- Ensures compliance with licensing and hygiene, health and safety legislation
- Able to work all stations (both Front of House and Back of House positions) as needed

**JOB REQUIREMENTS**:

- Minimum 3 - 5 years of related management experience and/or training; or equivalent combination of education and experience in a full-service, moderate to high volume restaurant
- Foodsafe certified (within 1 week of employment)
- Certification of culinary training or apprenticeship (including Red Seal Certificate) is an asset
- Flexible Work Schedule
- Managers are required to work a minimum of 5 days per week and 10 hours per day
- Schedule may vary based on business demands.
- Positive and professional attitude
- Strong communication and ability to work cohesively with all levels of management, all departments, and all co-workers in a team
- Ability to stand for long periods of time
- Ability to perform job functions with mínimal supervision, attention to detail, and speed

**Working Schedule**:

- Number of Days: Must be available for 5 shifts per week
- Weekend Availability: Required
- Shifts: Day Shift or Evening Shift

**BENEFITS & PERKS**:

- Extended health benefits
- Dental, Vision, and Life Insurance
- RRSP coming soon
- Employee Assistance Program
- Employee Meal Discounts
- Opportunities for growth; we love promoting within\