Job Description

Role: Assistant General Manager

Reports To: General Manager

Direct Reports: Hourly Team Members

Key Relationships: Director of Operations, General Manager, Chef, Sous Chef, Hourly Team Members, 

The Assistant General Manager is responsible for supporting the daily operations of the restaurant. Working closely with the General Manager, you will direct the operation ensuring the team member experience, guest experience, and financial health of the business are in line with the standards, vision, and goals of Petit Trois. It is the AGM’s responsibility for the restaurant and its team members to embody Petit Trois' values. The AGM actively engages, inspires, and teaches skills that will elevate the guest experience, their teams, their restaurant, and ultimately Petit Trois as a company.

Along with these responsibilities, the AGM leads the delivery of great food, great service, and the Petit Trois ethos to all guests. The AGM will support the strategies and daily operational deliverables to provide a great guest and team member experience.

Leadership: 

Bring to life the Petit Trois values. Engage and inspire the management and line staff. 

• Works with the General Manager to achieve operational goals.
• Models positive leadership behaviors for the team to foster a great workplace.
• Actively engages and contributes to the weekly Manager Meeting.
• Leads with an “If you see something, say something” approach to providing feedback to all team members.
• Actively participates in service and day-to-day operations.
• Meets with lead team members and trainers to ensure we are delivering a great guest experience.

Guest Engagement:
Ensure we are actively engaging with guests, before, during, and after their experience. 

• Is acutely aware of the vibe in the restaurant and works to constantly monitor and adjust it throughout the day.
• Actively works the floor to deliver on Petit Trois service standards and 100% table touches are non-negotiable at every service.
• Must work the floor during guest hours to create hospitality legends and cultivate regulars.
• Ensures consistent execution of food, beverage, service, and hospitality that aligns with the Petit Trois brand.
• Leads the restaurant team to deliver a great guest experience to build lifelong repeat guests.
• Directs the service team and follows up on all daily and weekly checklists.

Business Acumen and Compliance:
Operate smarter, play offense with sales, and build trust with guests and investors.

• Is aware of and takes a proactive approach to managing prime costs with an eye on the daily, weekly, monthly, and annual projections and budgets.
• Works with the General Manager on correct staffing levels, schedules, and systems that allow the restaurants to achieve excellence in operations while taking care of the bottom line.
• Creates the weekly forecast, and costs out schedules that deliver a great experience while remaining fiscally responsible to budgeted targets.
• Takes part in hourly department interviews.
• Leads effective daily preshifts for all team members.
• Leads the daily critical line checks and supports the BOH.
• Ensure that HR practices are consistent with Petit Trois values and compliant with all local, state, and federal laws.
• Leads a best-in-class approach to cleanliness, safety, sanitation, and food safety.
• Possesses a working understanding of all Petit Trois operational systems. 
• Takes on new areas of responsibility to build mastery-level knowledge. 

Employee Development: 

Identify/hire great people and develop them into great Petit Trois leaders.

• Works directly with the training team members to create a talent pipeline of lead FOH team members.
• Participates in the interview process of all hourly team members.
• Ensures that operational and training standards are consistently followed and executed.
• Leads the behavior that creates a safe and enriching workplace for all employees
• Provides feedback and corrective action in order to hold hourly team members accountable to Petit Trois values, goals, and standards.
• Ensures new company initiatives are supported and communicated clearly to all team members.
• Leads and fosters a restaurant culture that promotes employee development and coaching daily.

Additional Skills and Responsibilities:

• Exude excellence in hospitality for all employees and guests.
• Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans.
• Proactively communicates to General Manager and Director of Operations
• Excellent time management, organizational, strategic thinker and multi-tasker
• Ability to adapt and lead change.
• Analytical and organizational skills, as well as the ability to define and effectively solve and deal with a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests to obtain cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced, entrepreneurial environment.
• Self-driven, results-oriented, and possesses a solid track record of leading high-caliber, upscale restaurants.
• Flexible work schedules, including nights and weekends
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended amounts of time

Prefered Experience:

• 4 years in a Management Position overseeing a full-service restaurant.
• Wine Certifications 
• Proven track record overseeing restaurants with a staff of more than twenty employees.
• Bachelor’s Degree preferred.
• Well-versed in restaurant industry-specific labor laws.
• Proficient in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint), Payroll, SchedulingPOS, and COGS Systems.
• Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate, and discipline employees. 

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