Assistant General Manager

Holbrook House is looking for a seasoned and service oriented professional to take the helm as Assistant General Manager for The Holbrook House in the heart of San Francisco’s Financial District. The ideal candidate is well versed in hospitality, service, and familiar with high profile operations as well as possessing that entrepreneurial spirit. This is a pivotal role in maintaining high standards of service, efficiency and profitability. Fostering a club without a membership environment in this signature space is of top priority and the ideal candidate will have that high energy and engaging personality to shine.

ESSENTIAL FUNCTIONS

OPERATIONS AND LEADERSHIP

• Work closely with the General Manager in overseeing day-to-day restaurant operations, including all front-of-house and back-of-house activities.
• Provide support and collaboration to the General Manager, acting as a key resource and decision-maker in their absence.
• Recruit, train, and manage restaurant team comprised of servers, runners, bussers, bartenders, barbacks, baristas and hosts.
• Provide direction and support for the team to ensure a consistent, positive and enhanced guest experience.
• Execution of The Holbrook House private events on the Patio and Lounge areas during restaurant operations.
• Be the point-of-contact for all information regarding hours of operation, all food and beverage items (ingredients, presentations, allergies etc.), daily specials, catering opportunities, private events
• Proactively identify and address operational challenges and resolve guest complaints or issues in a diplomatic and effective manner.
• Have a hands-on approach, lead by doing
• Assist in managing the restaurant's budget, including monitoring expenses and revenue, tracking inventory, and implementing cost-control measures.

SERVICE AND TRAINING

• Implement on-going, consistent training programs to enhance skills and knowledge, ensuring all positions are well-equipped to perform their roles effectively.
• Uphold service standards, accountability measures and incentives for all team members. Sustain on-going training topics that encompass all areas of hospitality for both the restaurant and events.
• Hold yourself and team members accountable for high standards of service and hospitality, fostering a positive and proactive environment while providing coaching and constant feedback to enhance performance
• Maintain a constant presence on the floor during service overseeing the entire operation, taking the opportunity to train in the moment
• Instill the “excellence reflex” (to fix something that isn’t right or to improve something that could be better) so that all team members are always striving to do better and be better.
• Conduct an engaging and informational pre-shift meeting prior to each service
• Be constantly up to date about the restaurant's menu offerings, including daily specials, ingredients, and preparation methods. Train team members to effectively communicate menu details to guests.

GUEST RELATIONS AND COMMUNICATION

• Lead by example in delivering exceptional customer service, ensuring that all guests have a positive and memorable experience.
• Foster a “Club without a membership” environment – the exclusivity and uniqueness should be consistently at the forefront
• Manage guest profiles ensuring that all team members are knowledgeable and aware of “who” is in the restaurant at all times.
• Uphold high-quality standards in food presentation, taste, and service. Monitor guest feedback and address any issues or concerns promptly and professionally.
• Oversee the reservation system, working with the hosts to ensure efficiency while maximizing all opportunities throughout each service
• Assist with the Concierge Program, create and maintain relationships with building tenants, hotel concierges and other industry peers.
• Communicate clearly and effectively with all guests, clients and team members, handling requests and/or complaints in a timely manner
• Engage in polite conversation with guests, creating a personal dining experience
• Maintain open line of communication with management team

ADMINISTRATIVE

• Collaborate with the General Manager to create weekly schedules, manage payroll, tip reports and reconciliations efficiently.
• Ensure compliance with all local, state, and federal regulations, including health codes, liquor laws, and employment standards.
• Upkeep of overall restaurant appearance, storage systems, POS system and equipment, regular maintenance for all necessary equipment and repairs
• Maintain overall inventory of all china, glassware, flatware, linens and specialty items keeping sufficient pars, ordering supplies and implementing measures to prevent waste and theft.
• Attend weekly event and management meetings as well as company-wide meetings when necessary

QUALIFICATIONS & EXPERIENCE

• Minimum 2-3 years high end restaurant and bar supervisory or management experience in a high volume, fast paced environment
• Hospitality and service driven
• Excellent English oral and written skills
• Culinary, high-end wine, beer and spirits knowledge
• Pleasant, calming demeanor
• High level of professionalism and positive, can-do attitude
• Professional attire, polished appearance
• Ability to work independently as well as part of a team
• Proven self-starter capable of finding solutions with minimal supervision
• Attention to detail, organized and able to prioritize
• Working knowledge of Microsoft Word, Excel, Outlook, Toast POS, Seven Rooms
• Weekly schedule flexibility which will include, days, evenings, weekends and nonconsecutive days off as dictated by the restaurant’s operational hours as well as the private event schedule
• Stamina to work 8-10+ hours a day, standing and walking for a large portion of the shift
• Current California Managers food handlers certificate required
• Responsible Beverage Service (RBS) certification

POSITION, COMPENSATION & BENEFITS

• Full time, exempt position
• Based on experience
• Bonus based on results of pre-established goals
• Medical dental, and vision insurance
• Paid vacation and sick leave
• Commuter Plan for transit and parking