Assistant General Manager at Cathedrale

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures.  Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. 

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 

• Ensures the needs of the guests are accommodated. 

• Ensures the general cleanliness of the heart-of-house, and the entire venue. 

• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. 

• Responsible for the scheduling of assigned departments (where applicable). 

• Participates in growth opportunities and team member development of all heart-of-house team members. 

• Ensures safety, quality, and recipe accuracy. 

• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. 

• Ensures Department of Health and company sanitation standards. 

• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. 

• Coaches and develops heart-of-house team members by setting clear guidelines and expectations. 

• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances. 

• Ensures all team members are compliant with all heart-of-house standards and procedures. 

• Responsible for checking cover counts, BEOs, and/or Fire Sheets. 

• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. 

• Proficient with all operational systems, which include payroll, inventory, and purchasing. 

• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. 

• Organize, develop and produce new recipes for potential new menu items and specials. 

• Ensures the completion of all opening and closing procedures as prescribed by the company. 

• Ensures expediting standards. 

• Communicates clearly and concisely with all team members during service. 

• Practical knowledge of the job duties of all supervised team members. 

• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. 

• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.  

• Learn by listening, observing other team members, and sharing knowledge while leading by example. 

• Portrays a positive and professional attitude. 

• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments. 

• Works as part of a team and provides help and support to all fellow team members. 

• Assist and/ or complete additional tasks as assigned 

TRAINING REQUIREMENTS: 

• Tao Group Hospitality in-venue sous chef training 

EDUCATION/WORKING KNOWLEDGE: 

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.  

• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. 

• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. 

• Must be organized, self-motivated, and proactive with strong attention to detail. 

• Proficient with computers (Microsoft Products), POS, and technology. 

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE  

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions 

• Must have strong problem-solving skills 

• Excellent written and verbal communication skills required 

• Ability to work under pressure and meet deadlines 

• Must have good positive energy throughout the day 

• Must be able to read the computer monitors and print legibly 

• Must be able to bend, kneel, sit, and/or stand for extended periods of time 

• Must be able to move quickly through work and set the pace in the office 

• Must be able to push and lift up to 50 lbs. 

• Small to Medium office environment 

• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 

• 5-25% Local Travel (United States)  

• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume 

• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required 

• Maintain a professional, neat, and well-groomed appearance adhering to Company standards 

• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner 

• Ability to maintain a high level of confidentiality 

• Ability to handle a fast-paced, busy, and somewhat stressful environment