SKILLS:

• Must have strong problem-solving skills
• Ability to lead by example
• Ability to act in a professional manner always
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
• Ability to maintain a high level of confidentiality
• Ability to write reports, business correspondence, and procedure manuals
• Ability to demonstrate a positive attitude always
• Ability to keep an open and objective view
• Ability to listen empathetically and be respectful always
• Ability to maintain composure and stay focused
• Ability to maintain personal integrity
• Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions
• Ability to handle a fast-paced, busy, and somewhat stressful environment
• Ability to work under pressure and meet deadlines

GENERAL REQUIREMENTS

• Can work in Hungary without sponsorship

• Previous AGM / GM experience in a high volume unit/s

EDUCATION REQUIREMENTS

• 
  High School Diploma required, Bachelor’s degree preferred

WORKING KNOWLEDGE REQUIREMENTS

• Minimum of three to five (3-5) years of restaurant operations experience required, with a minimum of one (1) year at AGM level or above

• Expert knowledge of restaurant operations including food, beverage, service techniques, and guest interaction

• Above average skill in math and algebraic equations using percentage
• Proficient in Windows Microsoft Office, Mac OSX, POS systems

ROLE OVERVIEW

We love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients.
Our Assistant General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.

RESPONSIBILITIES

• Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations

• Focus on succession management, training and, development of all TOM employees

• Delegate responsibility to the management team as needed and enforce existing policy consistently
• Oversee and participate in the hiring, training, supervision, management, coaching, counseling, and evaluation of all members of the restaurant team
• Oversee the weekly schedule for both TOM staff and contracted staff
• Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries
• Develop and implement operating standards, policies, and procedures to be followed by the management team
• Excellent communication skills required, both verbally and in writing, to provide clear direction to the management and service teams
• Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary
• Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions, and provide accurate information
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees
• Interact with all department personnel, restaurant staff and Vendor staff as needed
• Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations
• Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness
• Develop and implement cost-saving and profit-enhancing measures
• Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff
• Monitor guest satisfaction on all levels, including social media platforms
• Ensure health, safety, and sanitation requirements are in compliance with the Department of Health, OSHA, and any city or state agencies such as the Department of Buildings and the Fire Department

In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the operation.

• Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans
• Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings
• Participate in community events
• Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use
• Keep work area clean and organized
• Ensure confidential documents are kept in a secured area
• Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization
• Complete other duties as assigned by the General Manager
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards
• Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs
• Monitor the restaurant’s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control
• Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws
• Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Law

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Small to Medium office environment
• Personal desk space
• Restaurant environment
• 5-25% Local Travel
• Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Guest volume
• Work varied shifts to include days, nights, weekends and holiday