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Assistant General Manager

ROOFTOP HOSPITALITY GROUP LLC

San Francisco, CA

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JOB DETAILS
SKILLS
Brand Marketing (Branding), Coaching, Communication Skills, Corporate Policies, Customer Satisfaction, Dental Insurance, English Language, Equipment Maintenance/Repair, Food Safety, Health Insurance, Housekeeping/Cleaning, Identify Issues, Leadership, Operational Audit, Operational Strategy, Operations, Operations Management, Operations Planning, People Management, Performance Reviews, Point of Sale (POS) Systems, Problem Solving Skills, Public Health, Restaurant, Retail, Revenue Growth, Safety Standards, Safety/Work Safety, Service Delivery, Staff Motivation, Strategic Planning, Systems Maintenance, Time Management, Vision Plan
LOCATION
San Francisco, CA
POSTED
30+ days ago
Benefits:
  • 401(k)
  • Competitive salary
  • Dental insurance
  • Health insurance
  • Opportunity for advancement
  • Paid time off
  • Vision insurance

Job purpose of Assistant General Manager (AGM) at Kaiyo Restaurant & Bar (Kaiyo): To manage
daily company operations to ensure a positive, safe, and profitable working environment and to direct,
control, and organize all staff. You will need to be a problem solver with a strong work ethic and exceptional
leadership skills. The AGM at Kaiyo understands that customer satisfaction always takes top priority and
that a pleasant, efficient restaurant/bar operation with a properly trained and motivated staff makes that
possible. Knowing that your energy, attitude, and overall enthusiasm as a Kaiyo leader will set the standard
for the rest of the staff, you will need to be positive and energetic, focused and confident at all times. The
job of AGM will also require helping in any area of the restaurant as circumstances dictate. The AGM at
Kaiyo will always act on behalf of the company with regard to what is in the best interest of the company, its
staff, its associates, its guests, its community, and its ownership.

Key duties of AGM:
Operational Supervision:
To set a good example for the staff with regard to punctuality, attendance, attitude, safety, and hygiene.
To practice and promote relevant Personal Safety, Food Safety, and Fire Safety standards.
To communicate regularly and effectively with all staff members through staff meetings, appraisals, and
one to one coaching.
To implement quality and productivity objectives and to develop and implement staffing and business
plans to achieve company goals.
To develop operational strategy and ensure that the operational activities meet organizational
requirements.
To address operational, technical, and mechanical issues in a timely manner.
To assist the GM to monitor and maintain the POS system and reconcile daily receipts.

Staff Productivity:
To ensure that employees follow the company standards, policies, and strategies.
To delegate daily work assignments and schedules for employees.
Coach and develop employees to build a strong cohesive working team.
To be informed and aware of all relevant legislation regarding labor laws, workplace safety,
harassment issues, and employee rights.
To communicate regularly, efficiently, and professionally with staff, heads of departments, and
ownership.
To regularly communicate with customers, staff, other management, and ownership regarding quality of
product & service.
To meet with ownership and management to discuss all policy issues and changes when necessary.
To meet with staff, heads of departments, other managers, and ownership to discuss details for
promotional events & special occasions such as private parties, buyouts, and other special events.
To constantly strive to improve the standards of hygiene, safety, production, morale, and service
throughout the company.
To implement and maintain efficient & effective work methods & systems.
To schedule staff based on expected business needs to avoid overtime as much as possible.
Cost Control of Business:
To optimize profits by controlling prime costs - food, beverage, and labor costs.
Actively identify and be aware of ways to find savings and eliminate waste in all areas.
To ensure that all services delivered within the business are being charged correctly.
To oversee inventory, and communicate any shortages or other unexpected results to the ownership.
To manage the “pooled tips” daily fund, record, and distribute according to Kaiyo policy.

Quality of Service:
To strive to ensure that Kaiyo staff is among the very best trained in the city.
To conduct pre-shift meetings, monitor & evaluate staff performance, and provide constructive
feedback.
To ensure that all staff are properly, completely, and continually trained to the fullest extent possible
especially as regards knowledge, technique, safety, consistency, hospitality, and professional
conduct.
To consistently practice and act as a role-model in the delivery of the highest standard of hospitality
to ensure that no guest ever receives less than excellent service.
To treat all employees and all management with respect at all times while still being highly passionate
about your role in the business.
To ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate
actions to turn dissatisfied guests into return guests

Quality of Standards:
To adhere to company standards and service levels to increase sales and minimize costs including
food, beverage, supply, utility, labor costs and all other controllable expenses.
To ensure company policies and brand equity standards are followed.
To consistently review operations to identify any problems, concerns, and opportunities for
improvement.
To develop and implement creative solutions to areas of improvement.
Overall Safety & Hygiene:
To practice high standards of personal hygiene at all times in terms of grooming and uniform.
To be responsible for ensuring that safety, security, and sanitary procedures are adhered to throughout
the property.
To maintain the required standards of operational hygiene according to the San Francisco Department
of Public Health Retail Food Safety Program at all times.
To train and monitor all staff’s hygiene and safety standards and to keep yourself and the staff up to
date on their Food Handler’s Certification.
To train and monitor all staff’s safety practices with special attention to regular hand washing,
maintaining the floor in clean & safe non-slip condition, maintaining equipment & tools in proper & safe
condition, use of proper lifting technique, proper attire & gear, and professional demeanor of the entire
staff at all times.

Working Conditions & Job Specification:
This position will require standing for extended periods of time.
Occasional environmental exposures to cold, heat, steam, and water.
The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds
regularly.
Must be able to speak, read and understand basic English phrases and directions.

About the Company

R

ROOFTOP HOSPITALITY GROUP LLC

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