Assistant General Manager

Double Knot Delray combines the bold flavors of a Japanese izakaya with the vibrant energy of Delray's community . Guests can discover a bustling cocktail lounge upstairs or an intimate sushi bar and robata grill downstairs, where fresh sushi, flame-grilled specialties, and handcrafted cocktails define the experience. As part of the Schulson Collective expansion into Florida, Double Knot Delray has become a magnet for top culinary and mixology talent, offering an opportunity to be part of one of the city’s most immersive, trendsetting dining destinations.

Essential Functions

• Work in conjunction with the General Manager to make all day-to-day decisions to maintain quality restaurant operations
• Ensures standards for product quality and service are maintained at all times and suggests corrective action to General Manager for any operational, service, and/or fiscal issues
• Responsible for the hiring, training, and development of FOH staff, including but not limited to:
  • Hires new team members and ensures appropriate staffing par levels
  • Develops new hire training programs and schedules to ensure new staff is prepared before going live
  • Continuously develops FOH employees by providing ongoing feedback and regular performance reviews
  • Counsels hourly FOH team with corrective action as necessary in accordance with Company policy. Consults with Human Resources as appropriate.
  • Leads the FOH Team by example through enforcement of service standards
• Oversees all areas of service, including but not limited to:
  • Floor management: maintains proper flow of service, touches all tables and guests to ensure 100% guest satisfaction; rectifies any negative impressions; upholds service standards, product quality, and cleanliness; continuous communication with kitchen and all FOH staff
  • Reservations and reservation system
  • Press and VIP Service Standards and protocols
  • Execution of BEO’s and private dining events
  • Ensures proper stock of service supplies (paper goods, menus, linens, etc.)
• Responsible for maintaining liquor and labor cost goals
• Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
• Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.
• Work with Executive Chef with regards to menu recommendations, participate in tastings and stay abreast of industry trends.
• Ensures restaurant is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed.
• Acts as General Manager in their absence.
• Consistently meets standards outlined within the Schulson Collective’s Core Values.
• Performs other duties as assigned.

Supervisory Responsibility

This position is directly responsible for leading FOH Managers and hourly staff within assigned restaurant.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

• Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
• 5 or more years of experience in Restaurant Management required
• Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams required
• Knowledgeable in Microsoft Office products, restaurant POS, digital scheduling systems, and reservation systems (i.e. OpenTable) strongly recommended.
• Excellent written and verbal communication and problem-solving skills.
• Must be able to work flexible hours and days. Must exhibit top-notch teamwork.