Explor Crater Lake operates the spectacular Crater Lake lodge, restaurants and gift stores in the most stunning location in Oregon AND the U.S, Crater Lake National Park. We offer competitive pay and benefits along with career advancement opportunities. This position is full-time, on site at Crater Lake National Park.
We are seeking an Assistant General Manager (AGM) to assist the General Manager in overseeing the operations of our Food and Beverage services at our hospitality establishment. The ideal candidate will have a background in food/beverage management and possess excellent leadership and organizational skills. As the AGM, you will be responsible for working closely with the GM to ensure overall success of the business, providing exceptional customer service, and maintaining a positive work environment.
Summary of Position:
Effectively oversee and lead the activities of all Restaurant and Kitchen operations. This includes revenue growth, managing budgets, COGS, labor controls, inventory/bar controls.
Apply today using the link directly below:
https://recruitingbypaycor.com/career/JobIntroduction.action?clientId=8a7883d08df214a3018e1f444b311a81&id=8a78879e902d78510190379bf15f0513&source=&lang=en
Responsibilities:
- Ensures that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as outlined in the Employee Handbook, are being executed at levels that meet or exceed Company standards
- Responsible for direct coaching and mentoring of the Restaurant and Kitchen Managers in the leadership and development of their respective employees
- Responsible for ensuring that the Restaurant Manager and Kitchen Manager understand and fulfill their technical responsibilities on a daily basis
- The AGM is responsible for working closely with the GM to ensure overall success of the business, providing exceptional customer service, and maintaining a positive work environment.
- Ensures Front of House and Back of House departments are working as a cohesive team to provide the highest level of quality and service as per Company standards.
- Ensure that the Restaurant and Kitchen Manager’s days off are covered and operations continue to meet expectations during Managers’ absence.
- Providing staff training that addresses professional conduct, service standards and adherence to Company policies and procedures
- Assists with the recruiting, interviewing and hiring for the F&B department, working with the GM and Corporate HR and F&B Directors. Ensures all positions being filled are within the staffing guidelines set forth by the Company
- Oversees the development of labor schedules for Front and Back of House, ensuring adherence to the staffing guidelines set forth by the Company.
- Ensure all kitchen staff is trained in proper cooking techniques, adherence to defined Company recipes and understands all health and safety guidelines in order to deliver an exceptional work and guest experience.
- Ensure financial goals for the F&B department are met/exceeded
- Assist the GM with compiling and reporting financial and performance metrics, including but not limited to revenue, COGS, payroll, invoices, food safety logs and checklists, etc.
- Ensure that F&B items are accurately priced
- Ensure appropriate inventory controls so that all menu items are available at all times by:
- Overseeing food ordering and receiving in cooperation with the Executive and Sous Chef
- Oversee beverage and alcohol orders in cooperation with the Restaurant Managers
- Acts as Manager on Duty in the absence of the General Manager by responding to all guest complaints, handling of HR issues by working with local HR Specialist and Corporate VP of HR, and is the point of contact for all questions, concerns, and issues, etc.
- Ensure strict compliance with operational & Corporate standards, Company policies, Federal/State/Local laws and ordinances
- Maintain professional image with proper uniforms and appearance standards
- Other duties as requested
Position Requirements:
- Ability to perform with the highest professional and ethical standards
- Respond well to a changing work environment and able to perform at the highest level
- Possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
- Excellent analytical and problem resolution skills with the ability to proactively recommend solutions
- Must have financial background with the proven ability to identify opportunities for revenue and fiscal management
- Demonstrate effective written and verbal communication skills
- Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
- Excellent customer service and people skills
- Majority of shift will be spent on feet in a fast-paced environment
Knowledge and Experience:
Education:
- Bachelor’s degree from accredited college or university in Hospitality (preferred)
- Culinary or related field (preferred)
Expereience:
- Minimum 5 (five) years F&B Management experience
- Front/back-of-house experience
- POS experience
- ServeSafe certification required
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
Job Types: Full-time, Seasonal
Pay: $60,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience level:
Restaurant type:
- Café
- Casual dining restaurant
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Ability to Commute:
- Portland, OR 97228 (Required)
Ability to Relocate:
- Portland, OR 97228: Relocate before starting work (Required)
Work Location: In person