Assistant General Manager (AGM)

Company: Confidential
Location: Indianapolis
Posted on: November 22, 2021

Job Description:

Hands on manager with restaurant and catering experience is a must. Strong leadership with excellent communication skills will help this candidate be successful. 3-5 years management experience preferred.Food and Beverage DepartmentTeam Member Job DescriptionPosition:Assistant General ManagerRelated Title:Food & Beverage Team Member, LCC Management Team MemberJob Summary:The primary function of the Assistant GM/Clubhouse Manager is to direct and oversee the day to day activities involved in the operation of the restaurant/bar and banquets in the manner that is most pleasing to members and their guests. In addition, individual assures a high standard of appearance, hospitality and service in team members and cleanliness of Clubhouse. Supervises and trains front of house team members; manages within budgetary constraints; implements programs to increase repeat business and higher check averages.Primary Functions:The primary duties and responsibilities include, but are not limited to the following:Performing opening/closing/shift change and shift duties as outlined.Training and directing the dining room and banquet staff.Appearance and cleanliness of the Clubhouse.Conflict resolution among all food and beverage team members.Performing host/hostess duties during operational hours.Monitoring member satisfaction of dining experience.Performing service recovery in the event a service failure occurs.Overseeing performance of dining room and banquet team membersDirecting and controlling dining room and banquet team members.Directing proper/adequate set up and break down of all clubhouse functions.Performs the following job functions when necessary:Bartender/ServerHost/Food RunnerAdditional Responsibilities:The additional duties and responsibilities include, but are not limited to the following: - Carry out the policies of the General Manager. - Help the General Manager evaluate the clubs strengths and weaknesses on a on going basis. - Establish quality and cost standards for food/beverage. - Maintains Certification - Servsafe, Alcoholic Beverage Permit) - Maintaining POS database for all food and beverage items including; - Changes for monthly, weekly, nightly and special event food and bar menu selections. - Executing operational plans as devised by the General Manager, Banquet Manager, Executive Chef and Maintenance Supervisor. - Schedules dining room and banquet team members - Executes and oversees room set-up based upon anticipated member/client counts and client needs. - Takes reservations and checks table reservation schedules - Greets and seats members and guests. - Carefully supervises to help assure proper service; aids in service when necessary. - Inspects dining room team members to ensure that they are in proper and clean uniforms at all time. - Responsible for hiring and training F & B Team members. - Receives and handles member complaints concerning food, beverages or service; reporting all major complaints to the General Manager. If unable to handle complaint, directs to proper department and follows up on complaint. - Serves as liaison between dining room and kitchen team members. - Assures that all side work is accomplished and all cleaning of equipment and storage areas is complete according to schedule. - Directs team member meetings (line-up) prior to the start of service for each shift. Relays information and policy changes to team members. - Assures the correct appearance, cleanliness and proper set-up of the clubhouse dining rooms. Checks the maintenance of all equipment in the dining room and bar and reports deficiencies. - Make suggestions about improvements in dining room procedures and layout. - Describe and suggest various dishes and wines. - Places orders for alcoholic spirits on a weekly basis. - Reports any accidents or injuries of LCC team members to General Manager immediately. - Reports any violation of the LCC team member manual to General Manager immediately. - Aids in performing physical inventories of all beverage items. - Attention to purchasing, cost control, and inventory. - Aids management in ensuring that all front of house team members are performing their job functions to the standards set by LCC management. - Responsible for new team member training orientations and ongoing training. - Works closely with all other Managers and Department Directors to ensure good communication lines are open at all times within the department and across departments. - Aids in preparing all necessary arrangements for setting up and breaking down of banquet functions. - Oversees or aids in overseeing banquet functions and acts as liaison between function director and Club. - Direct and coach the staff on all banquets, programs and services and logistics. - Makes sure all members and guests receive the proper attention. - Conducts a formal review of performance on staff members.Immediate Supervisors:General ManagerJob Type: Full-timePay: $35,000.00 - $55,000.00 per yearSchedule:

• Every weekend
• Holidays
• Weekend availabilitySupplemental Pay:
  • Bonus payEducation:
    • High school or equivalent (Preferred)License/Certification:
      • Driver's License (Preferred)Work Location: One location

Keywords: Confidential, Indianapolis , Assistant General Manager (AGM), Executive , Indianapolis, Indiana