Restaurant Assistant General Manager at Premier Island Management Group

Pensacola Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jun, 26

Salary

0.0

Posted On

14 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Hospitality, Consistency, Cleanliness, Teamwork, Accountability, Operations Management, Inventory Control, Coaching, Problem Solving, Multitasking, Customer Service, Financial Awareness, POS Operation, ABC Laws Knowledge

Industry

Hospitality

Description

Status: Full-Time Year-Round Salary: Based on experience Hours/Days: Vary based on business needs. * 2+ years of restaurant management experience preferred * Strong leadership and communication skills * Ability to thrive in a fast-paced hospitality environment * Knowledge of restaurant operations, service, and bar programs preferred * Flexible schedule including nights, weekends, and holidays I. Summary of the Role To lead the team in delivering exceptional guest experiences by upholding our Premier Culture Non-Negotiables - hospitality, consistency, cleanliness, teamwork, and accountability. Supports the GM in overseeing daily FOH operations. II. KEY RESPONSIBILITIES 1. Operational Management: Assist with shift coverage, inventory control, ordering, and ensuring compliance with health, safety, and company standards. 2. Inventory and Stock Management - Monitor and maintain adequate par levels of liquor, mixers, garnishes, and bar supplies. Communicate with the GM if things need to be ordered. Ensure the liquor and soda area in the cage is cleaned and organized. Assist with monthly inventory counts. 3. Team Leadership - Train, coach, and motivate team members, enforce policies and service standards, provide feedback and corrective action when necessary. 4. Service Quality and Guest Experience - Uphold our Premier Culture standards by ensuring guests receive fast, friendly, and accurate service. Monitor drink consistency, presentation, and accuracy throughout service. 5. Financial Awareness - Support in monitoring labor costs, food costs, and daily sales to maximize profitability. 6. Count and verify drawers at the end of each shift. Alert management to any drawer coverages or shortages at the end of the shift. 7. Manage on Duty - Act as the leader in charge during assigned shifts, making decisions to keep operations running smoothly. 8. Customer Service - Resolve guest concerns promptly and professionally within our culture, maintaining a positive dining experience. III. Accountability: Areas in which the position is accountable/responsible: Records: Oversight: Staff will be responsible for all sales tickets and receipts. Lost sales tickets will be written up and lead to termination. Safety: Oversight: The staff is responsible for monitoring the guest-owner's alcohol consumption as well as proper food handling techniques and procedures. The staff is responsible for maintaining a clean and safe work environment and reporting any safety issues to management. Customer Service: Responsible for making sure that all questions and requests made by guests;/owners are addressed promptly and efficiently. Must achieve a high level of service with a focus on exceeding guest expectations. Dept. Specific: Oversight: Staff is to work with passion, respect, excellence, motivation, and integrity. IV, Educational and/or equivalent in experience requirements: * High school diploma or equivalent required. College preferred but not required. English verbal communication skills; second language a plus. * Minimum of 18 years of age to serve alcoholic beverages and knowledge of ABC laws. Excellent communication skills, an eye for detail, and the ability to multitask. * Ability to solve practical problems. * Ability to read, analyze, and interpret general business information. * Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Certification or licensing requirements: * Valid Driver's License * Have or possess the ability to obtain Alcoholic Beverage Certification and Food Handler permits. V. Specialized equipment or machines used in the course of the duties of the position: * Ability to efficiently operate a Point-of -Sale terminal. * Laptop or Desktop computer, printer, calculator, POS equipment, Handhelds, and on-site media equipment. VII. Physical demands: While performing the duties of this job, the employee is regularly required to use their hands and is required to talk and hear. The employee is frequently required to stand, sit, and walk. The employee will be required to reach with their hands and arms. Specific vision abilities required by this job include close vision, peripheral vision, and the ability to adjust focus. Must be able to lift 40-50lbs. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. VIII. Work Environment: This position requires mainly working outdoors in environments that can be hot and humid. Sunglasses and sunscreen are highly recommended, and comfortable footwear is encouraged. Occasional duties will be performed in an office setting with normally moderate noise levels. * Varied weather conditions are expected. * Will work near moving or mechanical parts. * Varying schedule to include evenings, holidays, and extended hours as business dictates. Each employee is responsible for always maintaining hydration. Crowded Environment.

Responsibilities

The Assistant General Manager supports the General Manager in overseeing daily Front of House operations, focusing on leading the team to deliver exceptional guest experiences by upholding core cultural standards.