Job Title: Assistant General Manager

Reports to: General Manager

Employment Status: Full-Time, Exempt-Salary

At MML Hospitality we are on a mission to create the world s chicest hotels and restaurants. Led by visionary hotelier Liz Lambert, and powerhouse restauranteurs Larry McGuire & Tom Moorman, we believe in a seamless combination of food, service, and design. We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences.

MML is expanding at a steady pace. We currently manage and own the 75-room Hotel Saint Vincent in New Orleans, and we have two development projects in Aspen and Austin that we will also own and manage. In addition to the nearly twenty restaurants, we currently operate or have under development, MML is also the F&B consultant at the Austin Proper Hotel, overseeing three restaurants, banquets, and in-room dining across the property. MML has a unique plan to own and operate each of its properties and the financial backing to only take on special projects in places we want to spend time.

We are looking for a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced. This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork. Advanced interpersonal skills to help navigate complex working relationships and a strategic mindset that allows to plan and develop talent management, training, and safety.

What we are looking for:

• Work collaboratively to ensure continuous improvement in the quality of guest experience, hospitality, service, operational effectiveness, employee retention, and satisfaction.
• Be prepared to execute service efficiently and effectively, maintaining the proper pace and food/drink quality. Work closely and coordinate with BOH management and FOH team to ensure an elevated guest experience.
• Understand, implement and execute all policies, procedures, standards, specifications, guidelines, and training programs.
• Supervise the team, ensuring that direction and guidance are provided and quality standards are achieved.
• Achieve company objectives in sales, service, quality, the appearance of facilities, sanitation, and cleanliness through training employees and establishing a positive, productive working environment.
• Fill in where needed to ensure the guest experience is never compromised as a result of operational challenges.
• Continually mentor and provide opportunities to advance the education and development of staff as it relates to food and beverage service.
• Attend all scheduled employee meetings and bring suggestions for improvement. Be present during all executive meetings; prepared to respond comprehensively to all questions, concerns, and issues regarding Public Relations, financials, and Human Resources.
• Ensure that all equipment and the overall environment are kept clean and kept in excellent working condition through personal inspection and by following the preventative maintenance programs.
• Schedule staff as required by anticipated business activity while ensuring that all positions are staffed when needed while labor cost objectives are met.
• Know, follow and implement all policies and procedures regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, standards, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• All other duties as assigned.

Management Expected Behaviors:

• Represent yourself and our organization professionally through effective communication, follow through and collaboration with all business partners; internal and external. Demonstrate loyalty and pride in our restaurant as well as our employees and products.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity and honesty in upholding the values of our group.
• Work as a member of a highly functioning team. Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues.
• Demonstrate trust in your actions, having the confidence in knowing that we are all looking out for each others' best interests.
• Understand and communicate to those under your direction the philosophy of management and owners.
• Take ownership of your performance and strive to elevate the performance of your team. Be a force of inspiration to encourage growth and innovation.
• Provide leadership to create a culture and work environment based upon respect; identify opportunities for staff to learn, grow and develop their abilities.
• Establish a benefit for our guests, each other, the restaurant, and the overall industry in the future.

Required Skills and Abilities:

• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Working understanding of human resource principles, practices, and procedures.
• Excellent time management skills with a proven ability to meet deadlines.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite

Education and Experience:

• Four years of progressive experience in high-volume food production or catering
• At least 3 years of previous high-level experience in a well-established restaurant
• An equivalent combination of relevant education and/or experience considered
• Ability to work in a high-stress environment

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance, and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

PM22