Assistant General Manager
hace 2 días
Las Vegas
Job Description The Role: The Assistant General Manager focuses on supporting the General Manager in the day-to-day activities in the venue, bar and lounge. They will provide 100% support and commitment to the General Manager in relation to strategy, policies, procedures, guests, staff, and drive budgeted goals and sales growth. They may be responsible for operations in General Manager's absence. The Rewards: • 50% Discount on food for up to 6 people to use in SUSHISAMBA® or Duck & Waffle restaurants, • Quarterly Bonus Program, • Paid Time Off, • Meals on Duty, • Health, Dental and Vision Insurance to Full Time Employees, • 'Refer-a-friend’ cash incentive scheme, • Employee Assistance Program which includes counselling and wellness resources, • Access to BenefitHub Discount Marketplace, • Job training and excellent internal growth opportunities, • Supports the General Manager is running the venue effectively, • Supervises daily shift operations and ensures compliance with all venue policies, standards and procedures, • Opens and closes venue and ensures completion of assigned shift checklist and other duties, • Meets and greets guests and sets and exemplary example of guest service, • Maintain an accurate and up-to-date plan of venue staffing needs. Prepare schedules and ensure adequate staffing levels for all shifts, • Oversees the recruitment of team members where necessary, • Leads disciplinary processes and employee relations issues when required, • Adheres to company standards and service levels to increase sales and minimize costs, • Runs and interpret department reports as necessary, • Supervises venue and all related areas of the operation in the absence of the General Manager, • Ensure staff understand all liquor laws, monitor alcohol beverage service in compliance with local laws, • Assists with the handling and service of all bookings of venue parties, • Conducts pre-meal briefings (line-ups) to educate venue staff on menu items including ingredients, preparation methods and allergens, • Communicates areas in need of attention to staff and follow up to ensure follow through and attention to detail, • Operates all department equipment as necessary and reports malfunctions, • Purchases appropriate supplies and manages inventories according to budget, • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met, • Creates and implements training programs as required, • Proactively maximizes sales and generates revenue, • Maintains food handling and sanitation standards, • Ensure all employees maintain correct supplies, equipment and uniforms, • Oversee employees adhering to safety procedures and supervises their ability to execute departmental emergency procedures, • Participates in investigating employees and guest accidents, • Understands and complies with loss prevention policies and procedures, • Communicates performance expectations in accordance with job descriptions for each position and monitor’s progress, • Participates in the employee performance appraisal process, providing feedback as needed, • Supports and develops employees’ performance on an on-going basis. Handles employee progressive disciplinary procedures as required, • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results, • Monitors actual and projected sales daily. Reviews meal period covers ratios and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed, • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department, • Is aware of department targets and objectives and strives for their achievement. Is aware of the venue’s financial targets as a whole, • Enforces and monitors control procedures in the areas of cost, procurement and loss prevention, • Works closely with the management team, maximizing revenue through effective yielding of all spaces, • Regularly contacts and maintains relationships with key clients including initially developing new relationships for the venue, • Takes positive action to meet department objectives and targets and is proactive in maximizing sales and generating revenue, • Generates new ideas for service and products to maintain competitive and leading edge, • Effectively communicates with guests/clients and at all levels of the venue, • Controls wage costs in line with budget requirements, • Supports the management team in the development and training of team members according to yearly training plan, • Actively helps individual team members to develop their skills and maximize performance, • Gives clear direction and guidelines to team members, • Resolves performance issues as necessary in conjunction with the management team and in line with company policy, • Motivates and encourages team commitment and spirit, • Delegates and manages the distribution of workload effectively, • Communicates effectively through various methods such as regular briefings, meetings and individual discussions, • Ensures the appearance and grooming of team members is according to company policy, • Assists in ensuring schedules and timesheets are compiled accurately and according to legal requirements, • Communicates effectively with, and cooperates/assists with other departments at all levels when necessary, • Attends meetings as required, • Handles cash and keys responsibly and according to company policy, • Ensures the smooth running of the department, • Ensures that the department complies with all statutory and legal requirements, including fire, Health and Safety, licensing and employment, • Has clear working knowledge of all company policies and always operates within them. Ensures staff awareness of relevant company policies, • At least 8 years of Food and Beverage experience in a related field and 4 years in Managerial/Supervisory role, • Excellent mentoring, development and disciplinary skills, • Effective decision making and problem–solving skills, • Ability to work long and flexible hours, • Ability to exert up to 25 kg of force occasionally, and/or constantly to lift, carry, push, pull or otherwise move object, • Certifications as required to comply with government regulations and health codes, such as Food Safety and Alcohol Awareness and/or Alcohol Certification SUSHISAMBA celebrates the culture and cuisine of Japan, Brazil and Peru. The menus are a mix of new and signature dishes with an emphasis on bold flavours, the finest ingredients and artful presentations. SUSHISAMBA is operated by SUSHISAMBA Group, which oversees locations in Las Vegas, London, Edinburgh, Dubai, Abu Dhabi, Riyadh, Doha, Bahrain & Singapore.