COME JOIN THE PALMAS RESTURANT GROUP TEAM AT DISNEY SPRINGS! We offer a competitive salary and benefits plus park passes and Disney discounts!

General Description

The Assistant General Manager is responsible for supporting the GM with the overall leadership, operation and profitability of the restaurant. This individual will assist in supporting, coaching and directing team members and other Restaurant leaders to ensure that the team is set up to be successful.

The Assistant General Manager must consistently maintain the highest possible standards of guest service, food and beverage quality, safety, and financial responsibility. If standards are not met, this individual must be able to hold the team and leaders accountable and take action to correct the situation.

The Assistant General Manager will help build a talented restaurant team, and must be able to effectively delegate responsibilities, maximize productivity, and build strong relationships with team members, vendors and guests. In addition, this individual must ensure compliance with all local, state, and federal food safety, occupational safety, and employment guidelines.

In order to be successful, the Assistant General Manager must possess a thorough knowledge of food and beverage, restaurant management, business leadership and food safety regulations.

Work Duties

• Assist GM in leading all restaurant operations

• Support, direct and coach the restaurant team

• Monitor team satisfaction and engagement; ensure a high level of job satisfaction is maintained

• Monitor and measure guest feedback; ensure a high level of guest satisfaction is maintained

• Meet or exceed financial goals while achieving all F&B quality and customer satisfaction objectives

• Work closely with vendors to ensure quality and appropriate cost of all ingredients

• Ensure high standards of cleanliness and safety within the restaurant are met

• Ensure high standards of customer service are met at all times

• Ensure the consistent high quality of all menu items

• Ensure food safety regulations and procedures are followed at all times

• Ensure all state and federal alcohol service guidelines are followed at all times

• Interview, select, train and develop talented team members

• Ensure thorough training and continuous development of the restaurant team is provided

• Ensure all team members are scheduled appropriately to maximize efficiency

• Coach and counsel leaders as necessary to ensure quality, consistency, and safety and financial responsibility

• Recognize team members for high achievement

• Ensure team members are being recognized by leaders for exceeding expectations

• Delegate responsibilities as appropriate

• Consistently communicate all necessary information to the restaurant team and company leaders

• Work closely with all other leaders and team members and display good teamwork

• Follow the Disney 5-Keys Basics, Service Basics, and Company guidelines at all times

• All other tasks as assigned

NOTE: This Job Description is subject to change at any time

Work Experience & Education Requirements

• Minimum of four years of food & beverage experience
• Minimum of two years of leadership experience
• One year of food and beverage General Manager or above experience strongly preferred
• Previous experience managing and operating multiple units a plus
• Previous experience with high volume and/or upscale restaurants a plus
• Minimum of a high school diploma or equivalent
• Bachelor’s degree strongly preferred; degree in hospitality business, business management or other related field a plus
• Must have or be able to obtain a Manager Food Safety certificate (ServSafe, FSP or equivalent)
• Must have a stable work history demonstrating continuous growth and strong work ethic
• Must have a past record of effectively building, developing and leading food and beverage teams
• Must have a past record of strong customer satisfaction metrics
• Must be able to demonstrate the ability to work under pressure and in stressful situations
• Must have a past record of financial responsibility, including creating and working within budgets, maintaining food & labor costs, managing purchasing & inventory, and driving restaurant revenue
• Must possess excellent written and verbal communication skills
• Must be well versed in food safety regulations, HACCP principles, food allergens/dietary needs, and OSHA guidelines

Working Conditions & Physical Requirements

• Must be able to perform all necessary job functions
• Must be able to stand and be mobile for up to 4 consecutive hours
• Must be able to function in narrow spaces, such as those found in kitchens and dining rooms
• Must be able to lift and carry equipment/food up to 50 pounds
• Must be able to push and pull (carts, doors etc.)
• Must be able to reach, bend, kneel, stoop and crouch
• Must be able to perform repetitive tasks
• Must be able to complete work duties in a variety of environmental conditions, including coolers, freezers, kitchen environments and outdoors
• Must be able to work around foods containing various food allergens
• Must be able to communicate and interact politely and effectively with guests of all types
• Must be able to effectively satisfy guest demands
• Must be able to work effectively in a fast-paced environment
• Must be able to effectively communicate with, train, coach and lead other team members
• Must be fluent in the English language
• Must be available to work weekends and holidays
• Must be able to arrive for all assigned shifts on-time
• Must be able to comply company appearance guidelines