Assistant General Manager

**JOB DESCRIPTION**

**JOB TITLE: Assistant General Manager**

**DEPARTMENT**:Management

**RESPONSIBLE TO**:General Manager, Director, Head Office

**REQUIREMENTS**:
Upscale Hospitality experience in a similar concept space, 4 years of Upper management Experience, Lifestyle brand experience preferred

**GENERAL PURPOSE**:
An **Assistant General Manager** (AGM) plays a key role in supporting the day-to-day operations and ensuring a high standard of service. The AGM assists the General Manager (GM) in overseeing restaurant activities; staff management, client services, sales performance and financial performance. They help with maintaining operational efficiency, managing budgets, and ensuring the restaurant meets health and safety regulations. Additionally, they take charge of hiring, training, and supervising staff, handling customer complaints, and working to increase the profitability and reputation of the establishment. Strong leadership, organizational skills, and the ability to multitask in a fast-paced environment are essential.

**MAIN DUTIES**:
TO CONTROL THE SUPERVISION AND MANAGEMENT OF THE WHOLE VENUE. To ensure that the General Manager has the support needed in all aspects of the business; employee management, Cost management and revenue management. To be responsible for all day to day operations.
- Note: This is not an all inclusive list. Additional duties may be assigned._
- Ensures the highest quality food and beverages appropriate to the market.
- Adheres to company standards of food and beverage quality, preparation, recipes, and presentation.
- Ensures proper staffing and adequate supplies for the venue by overseeing management plans. Adhering to annual budget, managing food liquor and labor costs.
- Assume responsibility for the day to day operations of the venue to ensure efficiency and profitability.
- Hold regular meetings with senior management to ensure constant communication throughout the venue and be available for other staff members who need guidance.
- Process end-of-day reporting and ensure that all management have completed their duties and all accounts are balanced.
- Devise systems, set policies and provide guidance and implement changes to ensure NZR Group standards are consistently met.
- Work together and build strong communicative relationships with all staff, Managers, Head Chef, Executive Chef and General Manager.
- Ability to delegate tasks efficiently when needed and manage staff workloads.
- Work with the General Manager in budgetary and payroll expense control as required.
- Works closely with management and staff to ensure correct preparation and delivery times are kept and quality is maintained.
- Encourages increased communication between all staff.
- Supervises all staff, and the steward function.
- Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction.
- Helps employees to achieve optimum quality while minimizing cost.
- Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
- Ensures that all potential and real hazards are reported and reduced immediately.
- Ensures that employees work in a safe manner that does not harm or injure self or others.
- Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
- Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees within the venue.
- Confers closely and regularly with Head office and to carry out any other duties as directed by Operations Manager, Head Office and Director.
- Checks all checklists and paperwork is completed by managers and follows procedure if they have not been done.
- Record staff performance, liaising with Managers, Head Office and HR. Giving staff performance reviews, disciplinary interviews and guidance.
- Assist in venue recruitment, interviewing potential staff and recognizing current staff for promotion.
- Have extensive knowledge of each role and duties for the venue.
- Working with managers and Head Office to solve any issues regarding the venue.
- Ensuring all licensing laws are followed and licenses are up to date.
- Creating good professional relationships with clients. Possess high professional ethics and avoid extreme familiarity or conflicts with others.
- Welcoming guests and being readily available to discuss any issues or questions they may have.
- Solving any problems or issues using good judgment, act and initiative according to the company policy and procedure.
- Ensure security procedures are followed by all members of staff.
- Give constant training and guidance to all staff. Giving constructive and positive feedback.
- Continues to expand extensive knowledge of the hospitality industry.
- Be passionate and able to positively promote the brand.
- Be committed to the success and positive reputation of NZR Group companies.