Hell's Kitchen Assistant General Manager

Hell’s Kitchen is more than a restaurant—it’s a culinary experience inspired by world-renowned Chef Gordon Ramsay. Reporting to the General Manager and Director of F& B, as an Assistant General Manager, you will lead the front-of-house team to deliver exceptional service, precise execution, and a fiery, unforgettable guest experience. You must uphold the brand’s high standards of excellence, discipline, and performance in a high-volume, fine dining environment.

• →Actively promotes an environment conducive to high quality customer service and employee relations by being a positive leadership example.
• →Responsible for scheduling, payroll, disciplinary actions, training and mentoring for staff.
• →Complete opening day and closing night procedures.
• →Ensure associates are prepared for their shifts and comply with policies on attendance and uniform.
• →Perform daily shift meetings and communicate the next day events to the following Shift Supervisor.
• →Creating, managing and implement F&B/HK departmental policies & procedure.
• →Ensure maintenance of safety and sanitation standards and policies.
• →Provide overall direction, coordination, and ongoing evaluation of operations.
• →Use a "hands-on" approach to management.
• →Maintain immaculate dining and kitchen environments that exceed health code and brand standards.
• →Responsible for scheduling, payroll, disciplinary actions, training and mentoring for staff of Hell’s Kitchen Restaurant.
• →To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
• →All other duties as assigned

• Deliver a bold, engaging guest experience that reflects the high standards of the Hell’s Kitchen brand.
• Resolve guest concerns with poise and urgency; ensure VIP and high-profile guests receive personalized service.
• Drive service innovation while protecting the integrity of the brand.
• Always look for the latest trends in the market to enhance the guest experience.

• Manage budgets, forecasts, and P&L statements outlined by Director of F&B.
• Implement strategic plans to increase sales, manage margins, and optimize labor.
• Drive performance through smart purchasing, inventory control, and vendor management.

• 5+ years of Manager experience in a high-volume, upscale or fine dining restaurant.
• AGLC – Proserve/ProTect preferred
• Deep knowledge of hospitality operations including service, kitchen flow, bar management, and financial controls.
• Proven success leading and motivating large teams in a fast-paced, demanding environment.
• Polished communication skills and presence; able to lead with authority, charisma, and confidence.
• Extensive knowledge of wines & cocktails.
• Experience working in branded concepts is a strong plus.
• Passion for culinary excellence and theatrical guest experiences.
• Excellent written and oral communication skills.
• Ability to meet deadlines in a rapidly changing business environment.
• Extensive food & beverage knowledge and ability to develop and apply practices, procedures, and principles in a casino environment.
• Developed writing skills sufficient to prepare written materials involving detailed descriptions and explanations requiring the accurate use of specialized terminology.
• Self-planning skills are sufficient to schedule, organize, and carry out work assignments according to established work plans, adjusting work schedules according to changing priorities and business demands.
• Developed judgment and problem-solving skills sufficient to interpret and/or analyze factual and conceptual information with the ability to adapt general procedures or approaches when formulating responses to problems.
• Manages workload independently and works well in teams.
• Experience and proven success working with senior management and in a corporate environment.

The Schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.