Job Title: Assistant General Manager
Reports to: General Manager
City Winery delivers the highest-end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies and active cultural patrons—bringing the wine country experience to the middle of a large city.
Provide support to the GM in day-to-day operations and act as de facto leader on decisions in the GM’s absence. Practice methodologies to drive both top line and bottom line margins and facilitate smooth operations within programming, food & beverage, marketing, private events, retail, production and the winemaking facility. Drive management focus on labor margins and overall COGS, and build human capital through strategic hiring, firing and mentoring. Provide support on inter-departmental communication and help creatively launch new initiatives to drive top line revenue. Work across all departments to ensure seamless operational execution of all programming, events and retail campaigns.
- Ensure service management stays current in training staff on all new and existing products
- Sign off on all job descriptions, offer letters, and training documents for all service positions, including a summary of the position, outline of duties, and a complete training schedule
- Work with Service Director on staff sales incentives and performance reviews
- Field all service complaints: prepare a reply to the guest and send with a final sign off from the GM
- Practice a consistent survey of the space to ensure the staff, artists, and guests have everything they need to have the best experience while in our venue
- Lead discussions between Programming and Events to ensure ample turnover time to execute all potential events
- Review preliminary P&Ls for all unusual events to ensure profitability before committing to a date
- Review TripleSeat daily to identify holes in the schedule; communicate with Programming and Events to ensure holes are filled
- Review website content and in-house marketing collateral periodically to make sure materials are up to date
- Meet with Executive Chef to maintain a healthy working relationship between FOH and BOH and discuss any hiccups in operations between departments.
- Meet with the Events Department to review the upcoming months in the calendar and discuss ideas of adding in-house programming for any holes in the schedule
- Meet with GM to address staffing, payroll, inventory, and equipment usage, including maintenance in relation to service. It’s also a time to discuss ways to implement new selling incentives for service staff.
- Meet with Service Team to review operations, service gains and/or areas of improvements, and a 10-day forecast of the upcoming schedule of events.
- Lead pre-service meeting for the venue team: review shift notes, food training, beverage and service notes, new product launches and changes to policies & procedures.
- Review payroll punches weekly to make sure no one is over- or underpaid due to erroneous clock-outs
- Produce a weekly Product Mix email using Aloha Enterprise; send to the Chef, Service Director, and GM to review item performance by menu
- Produce a weekly comp and void overview report to be emailed and discussed with GM
- Collect an EDC EOD report from closing managers to ensure the batch has been run
- Monitor purchasing departments’ inventories and margins