Assistant General Manager- Crown Block

OVERVIEW

Crown Block offers a fine balance between steak, seafood, and plant-based cuisine, featuring ingredients from regional farms, ranches, and the Gulf of Mexico. Its Rare Steak program embraces a range of offerings that includes Prime Beef, Texas Wagyu, and Japanese A5 Wagyu. Creative beverage program and diverse wine list.

DESCRIPTION

The Assistant General Manager / Restaurant Manager will work alongside and directly support the Assistant General Manager, General Manager and Executive Chef, with responsibility for all FOH operations, oversight of BOH operations, team leadership and development, beverage functions, guest and employee satisfaction, private and hosted events, and revenue targets.

The ideal candidate will have excellent written and verbal communication skills. Computer skills are also required as well as proficiency in Microsoft Office Suite products including, but not limited to Word, Outlook, and Excel. Due to the fast-paced nature of the business, the ability to multi-task and work under pressure while still being detail oriented is imperative.

OBJECTIVE

• Responsible for the successful achievement of all financial, quality and service goals for the organization along with the General Manager and Executive Chef
• Monitor and ensure the highest service standards possible, prioritizing guest and employee satisfaction
• Interact directly with our guests to provide welcoming, friendly service and to proactively solicit/receive feedback on quality of food and service and respond accordingly
• Help plan and execute staffing, training, and supervision for all department team members
• Possess a working knowledge of all department and company policies and procedures
• Assist in identifying and developing promotional opportunities for the restaurant
• Perform tasks, assignments, and projects, meeting deadlines and surpassing expectations
• Direct others in completion of task or assignments; render advice and provide expertise or judgment based on information gathered
• Conduct interviews and make recommendations of candidates for new hires
• Determine if and/or when policy or procedural infractions by team members occur and issue the appropriate level of progressive discipline
• Responsible for the timely evaluation and training of all direct reports, conducting introductory period and annual performance reviews to facilitate
• Maintain an open-door policy and addresses all team member concerns or challenges in a timely, professional, agreeable manner
• Conduct and participate in meetings with management and staff
• Represent the restaurant within the community, developing and maintaining relationships for the purposes of growing business as well as maintaining an excellent reputation as a company and operation
• Evaluate information to render an opinion or take action based on that information that will impact the department or function
• Enhance department effectiveness and proactively manage resources to eliminate excess cost or unnecessary expenditures
• Create a work environment that promotes teamwork, feedback, recognition, mutual respect, and employee satisfaction
• Provide administrative, operational, and logistical support as needed
• Responsible for confidential and time sensitive material
• Additional duties as necessary and assigned

SUPPORTIVE FUNCTIONS

• In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business:
• Work towards property goals and objectives in conjunction with offsite corporate team.
• Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.
• Exhibits leader qualities and functions as determined by corporate team, to all employees.
• Additional duties as necessary and assigned.

QUALIFICATION STANDARDS

• A minimum of 2 years of previous food and beverage management and supervisory experience
• Have strong leadership abilities, sound judgment, and knowledge of operations
• Experience working in food-centric concept, high volume but intimate atmosphere
• Exceptional organizational, verbal and written communication skills
• Excellent customer service skills and experience working with VIP and regular clientele
• Ability to multi-task and perform calmly in a fast-paced environment
• Exceptional organizational, verbal and written communication skills
• Strong attention to detail
• Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience
• Excellent interpersonal skills to communicate with all levels of management and employees
• Ability to read, write & speak fluent English
• Strong computer skills are necessary to handle generating reports
• Flexible schedule
• Professional appearance and demeanor
• Must be able to work nights, weekends and holidays as needed
• Must maintain the mental and physical stamina to work extended shifts and days

COMPENSATION AND BENEFITS

• Competitive Compensation
• Annual Bonus based on transparent, performance dependent standards
• Eligible to participate in family health insurance, $700 monthly covered by the company, as of the 1st day of the month following your date of hire
• Comprehensive dental and vision insurance
• Paid Time Off
• Promotional Opportunities
• Free Shift Meal

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Fine dining restaurant

Shift:

• 10-hour shift

Weekly day range:

• Every weekend
• Weekends as needed

Experience:

• Restaurant management: 3 years (Required)
• Food service: 3 years (Preferred)

Ability to Relocate:

• Dallas, TX 75207: Relocate before starting work (Required)

Work Location: In person