Assistant Restaurant General Manager

Position salary range: $75,000-$80,000 annually

Job Close Date: February 2, 2025 or until filled

Interested in bridging the gap between farmer and consumer? Look no further than Mercantile, Chef Alex Seidel’s dining room and marketplace that encompasses approachability and transparency. Become a part of the team that connects farmer to shepherd to chef to server, to showcase the farm to table dishes that Mercantile celebrates.

Do you crave a career where you can deliver delectable experiences paired with thoughtful and caring service? Apply today!

A Rewarding Experience:

• Complementary RTD EcoPass
• Medical, dental, & vision insurance
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company-paid short-term disability
• Unlimited paid time off
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee assistance program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

The Assistant General Manager executes efficient daily restaurant operations, with an emphasis on managing the Beverage Program and its execution in all F&B outlets. They create and maintain an atmosphere of professionalism, warm and inviting hospitality, and precise, thoughtful service. They develop excellent interpersonal skills to build healthy, genuine relationships with employees and guests alike. They are positive and energetic, possessing an innate ability to coach and inspire staff. They are experienced in managing a team and have a genuine desire to take care of people and deliver high levels of service execution. They graciously attend to all guests in the restaurant, creating a warm and inviting space for everyone who walks through the door. They are kind, welcoming, detail-oriented, and urgent. They are an ambassador of happiness and hospitality for all guests and staff.

• Manage the Beverage Program, including but not limited to: placing orders, taking and managing inventory, providing ongoing education to staff, conducting research and development, curating beer/wine/cocktail/spirits selections in collaboration with Director of Beverage, adhering to mandated selections while balancing additional placements that enhance guest experience and drive profitability, educating guests, managing beverage profit & loss, upholding standard operating procedures, ensuring quality of product and execution, achieving or exceeding cost and sales budgets, managing point of sale and Craftable for accurate theoretical inventory management
• Be a leader on the floor during service, acting as an owner and General Manager at all times.
• Assist in training, managing, and coaching the hourly staff, providing support and in-the-moment training and feedback to develop their skills as hospitality professionals.
• Ensure that the hourly staff is adhering to hospitality standards, service standards, and company standard operation procedures at all times.
• Cultivate a fun, friendly, positive work environment for all staff, modeling behaviors of kindness,empathy, hard work, and diligence.
• Help open and close the restaurant, managing the floor approximately five shifts per week.
• Assist in recruiting and hiring, staff training and development, and ongoing staff assessments.
• Respond to staff inquiries, comments, and grievances in a timely and professional manner.
• Showcase an inherent desire to take care of others.
• Display a strong sense of awareness, perpetually listening and observing ways to enhance guestexperience and maintain and improve service standards.
• Move with urgency, maximizing efficiency to deliver world-class hospitality and service to guests.
• Assist the entire restaurant team in service execution; greet guests at the door, greet tables,deliver water, deliver drinks, deliver food, clear and reset tables, work the host stand, work expo,etc.
• Remain attentive to guests throughout the entire dining experience, adhering to or exceedingservice standards as established by the restaurant at all times.
• Ability to multi-task and stay organized under high-pressure situations in order to take care ofmultiple tables, sections, guests, and staff.
• Responds to guest inquiries and comments in person and on phone by providing timely andknowledgeable information.
• Presents a clean and professional appearance at all times.
• Maintains a friendly, cheerful and courteous demeanor at all times.
• Performs other duties as assigned.

Education/Formal Training

Four-year college degree or equivalent education/experience.

Experience

Four to five years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Basic knowledge of beverages (beer, wine, spirits), as well as experience managing beverage programs, required.
• Certifications in beer, wine, and/or spirits, preferred
• Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.
• This includes experiential knowledge required for management of people, complex problems and food and beverage management.
• Ability to analyze activities or information and arrive at logical conclusions.
• Requires supervisory/management communication skills.
• Excellent communication skills due to telephone and face-to-face interaction with guests, corporate office and associates.
• Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.
• Written guest communication, administrative responsibilities and Human Resource responsibilities requires excellent reading and writing abilities 100% of the work day.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
• Bending/kneeling -as directed above.
• Physical ability to supervise on-floor activities required 60% of work day. No continuous standing.
• Climbing Stairs -up to 20 steps 20%of work day.
• No driving required.
• Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.

Environment

Inside 90% of work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in-coolers, temperatures ranging as low as 30 degrees. Chemicals/Agents -Limited access in the course of supervising the sanitation of the operation