Culinary Agents is working with the team at Chama Mama - Chelsea to connect them with talented hospitality professionals.
Chama Mama - Chelsea - Now Hiring: Assistant General Manager
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About Chama Mama: Chama Mama is a restaurant dedicated to bringing the flavors of classic Georgian cuisine to New York City while infusing them with a modern twist. Our inspiration comes from the natural abundance and limitless creativity found in Georgian culinary traditions. At the heart of our operation are our custom-built clay ovens, where we craft flavorful, fresh-baked bread, and an extensive wine list that features natural and organic Georgian wines. Chama Mama is committed to creating a unique and culturally immersive dining experience where our guests can explore the richness of Georgian gastronomy. General Overview: The Assistant General Manager (AGM) in a restaurant business holds a senior leadership role, overseeing the entire operation to ensure smooth and efficient functioning. General Duties & Responsibilities Shift Operations Management Oversee daily shift operations by coordinating FOH and BOH activities for efficient workflows. Engage with guests during service to gather feedback and ensure a positive dining experience. Act as the first point of contact for resolving operational challenges or guest concerns during service. Staffing Assist in the recruitment process by managing trial shifts and providing feedback to the General Manager. Onboard new FOH and BOH staff, ensuring they understand service operations and standards. Inventory and Stock Control Monitor inventory and supply levels during shifts to ensure timely replenishment and minimize waste. Conduct inventory counts, verify stock accuracy, and document discrepancies for effective inventory management. Staff Training and Coaching Provide real-time coaching to FOH staff to enhance performance and address training needs. Train FOH staff on upselling techniques, menu knowledge, and guest interaction strategies Performance Metrics and Improvement Analyze shift performance metrics, such as ticket times, guest feedback, and staff productivity, to suggest operational improvements. On Site Event Oversight Supervise the on-site execution of events or catering, ensuring seamless collaboration between FOH and BOH teams. Compliance and Standards Ensure compliance with health, safety, and DOH standards during operating hours. Marketing Collaboration Promote events, specials, and loyalty programs on-site to support marketing efforts Qualifications Able to speak, understand, read, and write in English. Able to comprehend and follow written and verbal direction. Able to work independently or as part of a team. Able to lift at least 50 pounds on a regular basis. Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day. Organized approach to projects Adaptable in fast-paced and challenging work environments Able to approach their work with a sense of ownership and work with a sense of urgency. Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. Able to perform essential job functions under pressure, maintain professionalism when working under stress. Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards. Able to utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws. Attend mandatory meetings including staff meetings, leadership meetings, etc. Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Strong understanding of cost and labor systems that lead to restaurant profitability. Ability to successfully train new team members. Excellent organizational and communication skills. Comfort working with budgets, payroll, revenue, and forecasting. Knowledge of health and safety regulations in the food service industry High school diploma or GED Bachelor’s degree in hospitality, Culinary Management, or similar subject, preferred. Minimum 3+ years’ Managerial experience of similar caliber concept Chama Mama is an equal opportunity employer.We embrace diversity and are committed to providing equal employment opportunities to all qualified applicants, regardless of race, national origin, age, sex, religion, disability, marital status, veteran status, or any other protected status under local, state, or federal law. This policy extends to all aspects of employment, including hiring, transfer, promotion, compensation, eligibility for benefits, and termination.
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