Love Food + Wine + Hospitality? Join the Urban Kitchen Group Team!
Urban Kitchen Group is where dining and design form the ultimate union to deliver restaurants and wine shops that inspire the palate and evoke the senses.
We are currently looking to hire an experienced Assistant General Manager for our Irvine location. We are always striving to fulfill our mission “to successfully craft the perfect dining trifecta: exceptional food and superior service in imaginatively designed environments.”
The AGM gets the opportunity to support and lead a team of people who are passionate about combining the flavors of Italy with the organic freshness of Southern California.

SKILLS NEEDED TO JOIN THIS DYNAMIC TEAM:

• Excellent sense of customer service.
• Strong organizational skills and ability to multi-task.
• Ability to educate, supervise and direct the work of others.
• Extensive knowledge of food, wine and service.
• Be extremely familiar with the sequence of fine dining service and dining room procedures.
• Working knowledge of computer word processing programs and restaurant POS programs.
• Understand and possess a strong sense of cost control.
• Extensive knowledge of food styles and preparation.
• Good knowledge of Viticulture - the science, production, and study of grapes.
• Strong knowledge of wine regions and varietals.
• Knowledge of Dining Room and Kitchen safety and sanitation.
• Communicate and understand the English language and have excellent written and verbal communication skills.

QUALIFICATIONS

• Minimum 3 years management experience with emphasis on fine dining and wine service.
• Certified level with The Court of Master Sommeliers, or WSET Level 1 or higher.
  Pay Range: $75,000 - $85,000
  Apply Today! We can’t wait to hear from you!
  www.urbankitchengroup.com
  Job Type: Full-time
  Pay: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Application Question(s):

• Please rate your wine knowledge on a scale of 1 (low) to 10 (high)

Experience:

• Restaurant Management: 3 years (Required)
• Upscale dining: 3 years (Required)

Work Location: In perso

• Model and create an environment that ensures positive and memorable interactions with guests and staff.
• Establish and maintain effective internal controls (a process for assuring achievement of an organization’s objectives in operational effectiveness and efficiency, reliable financial reporting, and compliance with laws, regulations and policies).
• Create clear company expectations and hold staff accountable through professional and inspiring examples.
• Assist in hiring, training, coaching, developing and managing front of house team members.
• Prepare staff schedules for 3 of 5 front of house departments.
• Assist General Manager in labor forecasting
• Participate in your scheduled shift by running the floor, touching tables and insuring food + service quality.
• Confer with culinary leaders and staff regarding food issues and assist in execution of special menus and requests for groups.
• Assist in private party functions to ensure protocol is in place and events are successful.
• Maintain records of financial transactions, labor and personal performance. These records are to be complete, current and accurate to comply with company policy, state and federal labor laws and Equal Employment Opportunity guidelines.
• Execute general responsibilities necessary to minimize operating costs.
• Participate in weekly ordering of supplies and keep an accurate inventory.
• Audit and review financial transactions of bar and dining room floor staff to ensure all items are accounted for and rung correctly.
• Maintain cleanliness and safety of the interior and exterior of the facility with particular attention to all furniture and equipment. Any item found in need of repair is quickly remedied.
• Manage maintenance and repair for the entire restaurant.
• Maintain knowledge of local competition and industry trends.
• Handle guest complaints when required either in person or on the phone.
• Any other duties at the discretion of the owner, regional director and/or general manager.