As the Assistant General Manager of Rix, you will assist in the oversight of the front of house operations. You will be responsible for ensuring the restaurant meets company standards for quality, service, and profitability. Your duties will include managing staff, controlling costs, implementing marketing strategies, and maintaining customer satisfaction. This role requires strong leadership skills, excellent communication, and a passion for the hospitality industry.
Essential Functions
- Oversee daily operations of the restaurant, ensuring adherence to company policies and standards.
- Recruit, train, and supervise supervisors and staff members.
- Manage the human resources tasks within the department to attract, retain and motivate the employees; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications, and support recommendations of discipline and beyond when appropriate.
- Creating, updating, all Standard Operating Procedures (SOP) and holding yourself and teams accountable to those same standards.
- Monitor financial performance, including revenue, expenses, and budgeting.
- Resolve customer complaints and ensure high levels of customer satisfaction.
- Coordinate with vendors and suppliers to manage inventory and procurement processes.
- P.O.S. operations and assigned duties are performed correctly and efficiently.
- Responsible for selling event space, restaurant space and ensuring all tools needed for those areas to be successful are provided.
- Maintain a positive and professional rapport with our staff, our guests, and our owners.
- Promote and provide a positive work environment.
Required Skills
- Strong leadership skills with the ability to motivate, lead, and manage a diverse team.
- Excellent communication and interpersonal abilities.
- Solid understanding of financial management principles and experience with budgeting and P&L analysis.
- Knowledge of restaurant operations, including food and beverage service, kitchen management, and customer service.
- Ability to multitask and prioritize tasks in a fast-paced environment.
- Passion for the industry and to serve.
Education and Experience
- Bachelor's degree in business administration, hospitality management, or related field (preferred)
- Minimum 5 years of restaurant experience and a minimum of 2 years of leadership/management experience required.
- Fine dining experience highly preferred.
- Banquet and private dining experience highly preferred.
- Comprehensive knowledge of craft beer, wine and spirits is required.
Physical Requirements
- Ability to stand, walk, and move around the restaurant environment for extended periods.
- Capability to lift and carry up to 50 pounds occasionally.
- Capacity to work in a fast-paced, high-pressure environment.
- Flexibility to bend, stoop, and reach overhead.
- Adequate vision, hearing, and manual dexterity to operate restaurant equipment and communicate with staff and customers.
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Night shift
Experience:
- Culinary experience: 4 years (Preferred)
- Culinary Leadership: 2 years (Preferred)
Work Location: In person
