Assistant General Manager

- The majority of each day is dedicated to managerial and supervisory duties.
-Responsible for contracting new business, ensuring return business, and overseeing planning and
execution of catering events.
-Leads in new business solicitation and ensures return business in order to meet or exceed
revenue goals. Participates in pre-event presentations, venue tours, and customer meetings.
-Develops a marketing plan designed to increase revenue growth in both the corporate and
social markets.
-Ensures proper management of all catered events, including, but not limited to: basic set up,
table placement, buffet design, bar location, sales, marketing, planning, merchandising,
servicing, and corresponding administrative procedures.
-Prepares, implements, and compiles data for various reports such as Weekly Catering
Revenue Forecasts, and other reports as directed.
-Develops banquet event orders and conducts weekly meetings to review with staff. Develops
and distributes a 10-day forecast with complete banquet event orders.
-Assists in the development of catering and banquet menus, banquet wine lists and bar
menus, pricing, catering contracts, and rental fees.
-Develops and maintains vendor profiles to include: audio visual, floral, equipment rental
and photographers.
-Develops schedules for all food and beverage departments, according to budget and forecast.
-Manages and assists in the ordering of all alcohol beverages, maintains beverage pour cost,
implements recipes and retail pricing of product.
-Works closely with the kitchen leadership to ensure food quality and consistency, and
appropriate ticket times, labor and cost of sales.
-Assists in the completion of all month end inventories to include kitchen, bars, and beverage cart.
-Assists the General Manager with budget development and cost analysis.
-Assists in the marketing of the restaurant and catering departments, both internal and external.
-Assists in the managing other managers and front line associates.
-Manages and upholds venue service standards.
-Promotes and implements all RealFood HSD food and beverage standards, procedures and policies.
-Assists and leads interviewing, hiring, training, planning, assigning, and directing work,
evaluating performance, communicates opportunities, praise, progressive performance
documentations of all food and beverage associates; addressing complaints and resolving issues.
-Manages department members that may include, but is not limited to: Restaurant Manager,
Catering Manager, Executive Chef, Host, Set-up Staff, Cooks, Servers, Bussers, Food Runners,
and any other food and beverage associates.
-Assures that effective orientation and training are given to each new associate. Develops
ongoing training programs and tests for comprehension.
-Monitors business volume forecast and plans accordingly in areas of labor, productivity, costs
and other expenses.
-Incorporates safe work practices in job performance.
-Regular and reliable attendance.
-Performs other duties as required.
Education/Experience: