Job Description

Three Oaks Hospitality's collection of community-driven restaurants and bars is seeking a motivated and outgoing individuals to fill the role Assistant General Manger. We are a group of like-minded individuals who share one passion: bringing memorable gathering spaces to the areas in which we work and play. Our concepts include Steelbach, Lower Deck, Ro, Jekyll, 1983, M.Bird, and Stone's Throw. Please visit our web site to for more information on our individual concepts.
The Assistant General Manager is responsible for assisting the General Manager in all aspects of the restaurant's operations. Responsibilities include ensuring exceptional customer service, maintaining high-quality standards, and driving profitability. The AGM leads a team of employees, implements operational strategies, manages financial aspects, and fosters a positive, inclusive work environment. The AGM must be able to competently perform duties in the absence of the general manager. Strong leadership skills, industry knowledge, and business acumen contribute to this role's success. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position.
Supervisory Responsibilities:

• Monitor the performance of servers, bartenders, hostesses and kitchen staff. Conduct performance reviews and provide feedback and training as necessary.

Duties/Responsibilities:

• Recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management.
• Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service.
• Provide coaching and mentorship to team members, ensuring their professional growth and development.
• Conduct regular staff meetings to communicate goals, policies, and operational updates.
• Oversee day-to-day operations to ensure smooth functioning of the restaurant.
• Develop and enforce standard operating procedures (SOPs) including front-of-house, back-of-house, and customer service.
• Maintain a clean, safe, and welcoming environment for both employees and guests.
• Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability.
• Collaborate with the kitchen staff to ensure timely food preparation and quality control.
• Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction.
• Attend to customer feedback, complaints, and resolve any issues promptly and professionally. Employ de-escalation techniques.
• Regularly interact with guests, build relationships, and address their needs and concerns.
• Implement strategies to enhance the overall dining experience and promote repeat business.
• Develop and manage the restaurant's budget, including revenue forecasts, cost analysis, and expense control.
• Monitor financial performance, review financial statements, and implement strategies to improve profitability.
• Analyze sales trends, customer preferences, and market conditions to identify opportunities for growth.
• Implement effective pricing strategies and promotions to increase revenue.
• Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
• Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant.
• Train staff on proper safety procedures and maintain documentation for health inspections.

Required Skills/Abilities:

• Proven experience as an AGM or in a similar leadership role within the restaurant industry.
• In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Excellent customer service and problem-solving abilities.
• Proficient in fiscal management, budgeting, and cost-control techniques.
• Outstanding communication and interpersonal skills.
• Attention to detail and ability to multitask in a fast-paced environment.
• Knowledge of health and safety regulations and compliance standards.
• Flexibility to work evenings, weekends, and holidays.

Education and Experience:

• High school diploma or GED
• Certification in hospitality is a plus.
• Valid Food Manager's Certificate

Physical Requirements:

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.

Skills Required