Assistant General Manager
-Represent the soul of each of the restaurants
-Lead your team to embrace the same soul
-Maintain the standards of excellence that are in line with our Brands.
-Monitor profitability so that we have the flexibility to maintain such standards.
TASKS:
Manage all areas of the operations of Scarpetta or Coquille during scheduled shifts which includes on the spot decision making, supporting the staff, full interaction with the guest, ensuring that the guest needs are our main focus while enforcing standards for personal performance
Assess staffing needs recruit, staff sourcing selection hiring dismissals if needed
Monitor purchasing process, storage process, handling and serving of all food beverage products to make sure correct recipe, portion and specification standards the expected level at all times
Act as support system for all areas of the restaurant
Organize direct training programs within the restaurant: SOP Standards, Training schedule, Operational Checklists
Maintain spotlessly clean safe restaurant at all times: Operational Checklists
Ensure highest quality levels of products hospitality inline with the head chef directions
Lead live by passion, respect, integrity, determination, and excellence
Responsible for budgets P&L for the entire operations Coquille and Scarpetta
Conduct meetings with chef and supervisors on weekly basis
Activity to assure sustainability Long term
New Business plan with the passed information and new observations to rejuvenate Scarpetta & Coquille
Marketing plan for the coming year reviewing we chat marketing improvements
Implement new Wine menu educational informative
Implement Handbook for staff
Implement SOP Manual
KPI to be implemented to control and measure within the following area’s: （ 2 or 3 to start with ）
Staff & employment: Wage cost in a % of sales
Total labor costs in % （ Wages, insurance, taxes ）
Kitchen management: Food Cost % of food sales
Food Cost per Head
Kitchen Labor %
CRM Front of house Restaurant Management: Total sales per Guest
Total Guests per shift Revenue per seating / per period （ Total number of seats / total revenue
Beverage & Stock:Sales per head non alcoholic & Alcoholic
Gross Profit on sales on Beverage Items
Sales / Stock take system and real stock compare
Sales and marketing:Number of guests daily basis
Marketing budget against real outcome of impact
Finance & Management administration：Sales and costs Actual figures
Stock take restaurant ops & kitchen daily weekly monthly
Suggested Goals:
Remain Lunch & Dining Preferred choice in （luwan） Shanghai area with the expected outstanding level of service and food quality.
Improve Quality of Service within the first 3 months
Achieve revenue increase of ….. % after implementation of new directions:
Average guests a day （ This should reflect in the marketing adjustment ）
Average spend a guests （ This should reflect after the improve of service efficiency ）
Increase of Wine & Alcohol sales （ After implementation of food & wine concept card ）
Improvement on social media platform with more features more informative and attractive
- Establishing a team floor and kitchen with all the same goal in mind working with
eachoter and for eachother to achieve the owner & Guests expectations
This job description is intended to illustrate the main duties and responsibilities of the job for
Assistant General Manager It is not intended to be exhaustive and you are advised that the duties and responsibilities may change from time to time.
这个工作描述简单阐述了副经理的工作职责和任务。它不可能很详尽。因此你的职责随时都会有所变化。