Please Note:  We encourage you to apply for this position even if you don't meet all of the listed qualifications. Studies have shown that many qualified candidates, particularly women and people from underrepresented groups, often hesitate to apply unless they meet every requirement. If you're excited about this role and believe you can contribute to our team, we want to hear from you.

Position Title: Assistant General Manager (AGM)

Location: Ostras | Latin-Asian Oyster Bar, Des Plaines, IL

Employment Type: Full-Time

Reports To: General Manager (GM), Director of Operations (DOO)

About Ostras: Ostras is a Latin-Asian Oyster Bar and fine dining restaurant that seeks to showcase the beauty of the 19th parallel north, connecting Mexico with many Southeast Asian countries. We combine the flavors of Mexico, Thailand, Laos, Vietnam, and China to create a unique culinary experience. Inspired by renowned establishments like Mare in Chiang Mai, La Dosena in Mexico City, and Porto in Chicago, our mission is to tell the story behind our ingredients and the techniques from the lands they originate.

Job Summary: The Assistant General Manager (AGM) at Ostras is responsible for supporting the General Manager in all aspects of restaurant operations, ensuring exceptional service, and maintaining the highest standards of quality and hospitality. This role involves overseeing daily operations, managing staff, handling administrative tasks, and contributing to strategic planning and decision-making.

Key Responsibilities:

• Operational Management:
• Assist the GM in overseeing daily operations of the restaurant, ensuring smooth and efficient service flow.
• Supervise FOH and BOH staff, ensuring adherence to restaurant policies and procedures.
• Ensure the cleanliness and organization of the restaurant, including the dining room, bar, and kitchen areas.
• Staff Management:
• Recruit, train, and supervise FOH and BOH staff, including servers, hosts, bartenders, and kitchen staff.
• Conduct regular performance reviews and provide ongoing training and development.
• Create and manage staff schedules to ensure optimal coverage and efficiency.
• Guest Service:
• Ensure that all guests receive exceptional service and have a positive dining experience.
• Address guest complaints and concerns promptly and professionally.
• Monitor and respond to guest feedback to continuously improve service quality.
• Financial Management:
• Monitor and control labor costs, food costs, and other operational expenses.
• Assist in budget preparation and financial planning.
• Analyze sales and revenue reports to identify opportunities for growth and improvement.
• Inventory and Supplies:
• Manage inventory levels of FOH and BOH supplies, including food, beverages, and cleaning products.
• Ensure timely ordering and restocking of supplies as needed.
• Conduct regular inventory checks and reconcile any discrepancies.
• Health and Safety Compliance:
• Ensure compliance with all health and safety regulations, including food safety and sanitation standards.
• Conduct regular inspections of the restaurant to identify and address any safety issues.
• Train staff on health and safety protocols and monitor adherence.
• Marketing and Promotion:
• Assist in developing and implementing marketing strategies to attract and retain guests.
• Coordinate with the marketing team to promote special events, holidays, and new menu items.
• Foster positive relationships with guests and the local community to enhance the restaurant’s reputation.
• Team Collaboration:
• Work closely with the GM, DOO, and other managers to ensure cohesive operations.
• Participate in management meetings and contribute to strategic planning and decision-making.
• Support other team members as needed to ensure overall restaurant success.
• Event Management:
• Assist in planning and executing private dining events and special occasions.
• Coordinate with clients to understand their needs and preferences, ensuring successful events.
• Oversee event logistics, including staffing, setup, and breakdown.
• Training and Development:
• Develop and implement training programs for new and existing staff.
• Encourage a culture of continuous learning and professional development.
• Identify and mentor potential future leaders within the team.

Qualifications:

• Education:
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Experience:
• Minimum of 2 years of experience in a managerial role in a fine dining establishment.
• Proven track record of successfully managing restaurant operations and staff.
• Skills:
• Excellent leadership and management skills.
• Strong organizational and multitasking abilities.
• Exceptional customer service and communication skills.
• Proficiency in restaurant management software and POS systems.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Personal Attributes:
• Positive attitude and a team player.
• Strong work ethic and reliability.
• Passion for providing exceptional dining experiences.

Physical Requirements:

• Ability to stand for extended periods.
• Capability to lift up to 25 pounds.
• Ability to navigate a fast-paced environment.

Benefits:

• Competitive pay
• Health and dental insurance (subject to eligibility and company policy; not guaranteed for all positions)
• Paid time off (subject to eligibility and company policy; not guaranteed for all positions)
• Opportunities for professional development and growth