Assistant General Manager - Blue Aster

The Assistant General Manager will assist the General Manager in providing functional leadership for the Blue Aster Restaurant, The Lobby Bar and Lounge, bar operations and wine list management and wine membership operations. The Assistant General Manager will be directly responsible for all front of house operations as well as a la carte, catering/group banquet operations, and beverage functions within his or her venues. The Assistant General Manager will oversee all front of house management and staff of the facility and will work closely with the Blue Aster General Manager.

We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 5 years of relevant Assistant General Management experience in a full-service dining or hotel environment. Applicants must work well under pressure, be organized, be a team player, be self-motivated, willing to work extended hours, and must be personable.

The Assistant General Manager reports directly to the Blue Aster General Manager.

OBJECTIVES:

• The individual must possess the following and be able to explain and demonstrate relevant performance:
• Supervision of multiple Restaurant Management and Hourly positions in addition to bar operations, wine list management and wine membership program.
• Responsible for adherence to all operating policies set forth by F B Department.
• Responsible for the aiding and supporting the General Manager in the successful achievement of all financial, quality and service goals for the organization.
• Monitors and insures the highest service standards possible throughout the organization.
• Insures guest and employee satisfaction.
• Insures the physical maintenance of the respective facilities, finishes, furniture, fixtures, and equipment, both inside the facilities and at the facility and ancillary storage area.
• Oversees and directs all staff activities, ongoing training & personnel issues.
• Monitors Dining Room, Room Service, and Catering operations in his or her venues and assists in supervising private functions.
• Responsible to support and maintain management and employee morale and motivation.
• Supervises all employee-related policies.
• Oversees and executes training and onboarding of all Managers.
• Must represent Conrad Nashville’s F B Department and actively participate/engage with Hilton representatives throughout the processes of the Hilton QA program and all property walk throughs/ action plans presented by Hilton.
• Ensures the ongoing training of all front-of-house staff to ensure an exceptional guest service experience in line with the operating standards of the restaurant.

KEY RESPONSIBILITIES:

• Responsible for aiding the General Manager in the successful achievement of all financial, quality, and service goals of the respective outlets.
• Monitor and ensure his or her venues high service standards, prioritizing guest and employee satisfaction.
• Oversee and directly execute staffing, training, and supervision for all department team members.
• Work with the culinary team to ensure the highest quality of food product and service.
• Possess a working knowledge of all restaurants, room service, company policies, and SOPs.
• Develop new policies and procedures within the framework of the restaurant’s existing SOPs and ensure compliance with both.
• Assist in identifying and developing promotional marketing and revenue-generating opportunities.
• Oversee the outlet management team in regards to ordering product and managing inventory of items such as dry goods, supplies, consumable products, and small wares.
• 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 candidate interviews, make recommendations for new hires, and collaborate on staff training.
• Determine when infractions or disciplinary issues occur and follow up with the appropriate level of progressive discipline.
• Maintain a genuine open-door policy and address all team member concerns or challenges in a timely, professional, and agreeable manner.
• Actively participate in meetings with management and conduct meetings with hourly staff.
• Evaluate information and take action based on that information to positively impact the situation, function, or operation.
• Proactively manage resources to balance eliminating excess cost and unnecessary expenditures while prioritizing repairs, maintenance, quality of product, and the guest experience.
• Create a work environment that promotes teamwork, honest feedback, recognition, joy, 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 may be 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 particular requirements of the business:
• Participate as team player with other key team members.
• Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.
• Be a leader and role model to all employees.
• Additional duties as necessary and assigned.

QUALIFICATIONS:

• 5 years of experience in a hotel, restaurant, or catering facility of similar caliber preferred.
• Have strong leadership abilities, attention to detail, sound judgment, and knowledge of operations.
• Extensive food & beverage experience and knowledge (including wine, spirits and mixology)
• Experience in fast paced high volume atmosphere.
• Exceptional organizational, verbal, and written communication skills.
• Excellent customer service skills and experience with managing a VIP clientele.
• Ability to multi-task and perform calmly in a fast-paced environment.
• 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.
• Obtain and maintain position- specific licensing.
• Strong computer skills are necessary to handle generating reports.
• Professional appearance and demeanor.

PREFERRED:

• Bachelor’s degree in F&B or Culinary Arts and/or related supervisor experience.
• Flexible schedule is necessary which includes but not limited to days, nights, weekends, and holidays.
• Must maintain the mental and physical stamina to work extended shifts and days.
• Must have ServSafe and TABC license

PHYSICAL REQUIREMENTS: 

Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.

Must be able to stand for long periods of time

Must be able to maneuver between stations and areas efficiently and easily

Must be able to lift up to 40 lbs.

Requires manual dexterity

COMPENSATION AND BENEFITS:

Starting salary: Salary commensurate on experience.

• Must be flexible to work any day of the week, weekends, and holidays if assigned.
• 401k after 90 days, fully vested, company match to 3%
• Medical/ Dental/Vision– eligible after 60 days
• Employee Assistance Program (EAP)
• Flexible Spending Account (FSA)
• Awesome Paid Time Off policy
• Hilton Discounts Worldwide
• Northwood Hospitality Discounts
• Free Parking

Source: Hospitality Online