DineAmic Hospitality Assistant General Managers are responsible for assisting with the day-to-day operations of all (FOH) front of house and (BOH) back of house team members at one of our venues. The Assistant General Manager will collaborate with the General Manager to help drive sales, manage costs, deliver an exceptional guest experience, and create a high-performance, team-oriented workplace culture. The ideal candidate will have at least 5 years of management experience in a full-service, high-volume restaurant; creative ideas to drive sales and repeat business; and the capability to recruit, train, discipline, and develop team members.

General Functions + Responsibilities

Collaborate with General Manager to meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements. Support restaurant goals in all areas of operations to achieve the desired volume growth and optimum profit; Drive sales and repeat business by building rapport and establishing relationships with guests; Control costs by monitoring expenditures, identifying variances, and minimizing waste. Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience; Maintain guest service by helping wait staff with table preparation and food delivery. Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Accomplish restaurant human resource objectives by selecting, orienting, training, coaching, counseling, and disciplining employees; Clearly communicate job expectations and developmental feedback; Adhere to and enforce policies and procedures; Ensure that all paperwork and documentation is completed accurately and on a timely basis. Monitor, address and document individual employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination. Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations. Monitor and ensure the restaurant and the team's compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements. Other duties assigned as needed Experience + Education Requirements At least 5 years of full-service management experience in a high-volume restaurant required Experience managing multiple units and/or opening a new store preferred Bachelor's Degree preferred Proven track record of delivering results in a complex, fast-paced environment. Demonstrated leadership capability to build strong teams and achieve business goals Ability to plan and set goals and communicate direction to others. Valid Allergen, Sanitation and ServSafe Certifications required