Assistant General Manager, Carbone

Role Overview

Key Duties and Responsibilities

• Provide a guest-friendly environment by greeting and acknowledging guests while maintaining product knowledge and service standards.
• Recruit, train, develop, communicate with, and regularly assess team members, including annual performance reviews.
• Implement guest service standards and brand specifications and support business growth within the restaurant.
• Handle guest complaints and comments and use them to make improvements.
• Maintain merchandising, display presentation, and signing standards and monitor inventory levels.
• Support product introductions and promotional programs and train team members on implementation.
• Manage financials, personnel, facilities, marketing, food preparation, quality, and general business operations.
• Complete quarterly menu engineering using the SOP and Menu Engineering Tool.
• Record guest database information, feedback, comment-card ratings, and preferences in the reservations and guest-comment tools.
• Prepare sales and expense projections to establish realistic and challenging profit objectives.
• Maintain staffing levels through hiring and scheduling in accordance with company policy.
• Identify operational problems, implement solutions, measure results, and maintain company and health and safety standards.

Requirements

• Experience covering financials, personnel management, facilities, marketing, food preparation, quality, and general business operations.
• Ability to recruit, train, develop, communicate with, and regularly assess restaurant team members.
• Ability to manage staffing levels through hiring and work-hour scheduling.
• Knowledge of guest service standards, product knowledge, merchandising, display, and signing standards.
• Ability to use menu engineering procedures and the Menu Engineering Tool.
• Ability to maintain compliance with company policies and health and safety standards.