Assistant General Manager

3 Brasseurs is a growing company that takes its social responsibilities seriously and puts people at the heart of its decisions and strategy. We are looking for enthusiastic people to be part of a friendly team and to share our passion for beer in a stimulating atmosphere. To be a manager with us is to evolve in a participative management mode, to be autonomous and responsible. Our management position is a complete position, which offers development opportunities to start a career with us! We offer: Group insurance Accessible performance bonuses Autonomy Career opportunities International mobility opportunities A culture of development A human and participative management The Assistant Manager is the General Manager's right-hand man. He mobilizes employees to adhere to his vision and to achieve the restaurant's financial, managerial and commercial objectives. He is the guarantor of compliance with the norms and standards of the brand and he develops his employees on a daily basis. He is an ambassador of the 3 Brasseurs brand and its values and he does not hesitate to take the necessary actions, in collaboration with his General Manager, to ensure that his restaurant is a destination of choice for both customers and employees. He has the capacity and the will to replace the General Manager if necessary. Main responsibilities: In collaboration with the General Manager: Provide a safe work environment for all employees by ensuring the follow-up of mandatory certifications, training, prevention or correction plans and the establishment of the health and safety committee. Ensure the performance of the restaurant by recruiting, developing and managing talent according to the Human Resources policies in place. He motivates and mobilizes the teams. Ensure employee engagement while mobilizing them to the company culture. Carry out the briefs and debriefs, by animating the focus and by proposing action plans. Assure the proper functioning of the kitchen by ensuring the quality of food, cleanliness and compliance with standards and participate in the service by safeguarding the connection of orders between the dining room and the kitchen. Ensure adherence to national marketing guidelines while assuring team understanding and buy-in. Ensure an extraordinary customer experience in the restaurant by taking care of the atmosphere, the service steps and by participating in all tasks to provide good service to customers. Support the brewer, collaborate with the Brewery team and ensure good beer service in the restaurant by developing a culture of beer brewed on site for employees. Ensure administrative and operational tasks such as cash management, disbursement of servers, maintenance, payroll management and monitoring of results. Ensure the accuracy and reality of the restaurant's financial flows and be able to follow up with the support services and the director. Plan, execute, track and adjust action plans and reports to achieve restaurant goals. Plan schedules using available tools and track productivity. Analyze the income statements, the operating accounts and the resulting ratios in order to always respect the validated budgets and determine the areas of progress. Organize the tools necessary for the proper functioning of the Take-Out and the VAE (tablets, point of sale, packaging). The skills to succeed in my role: Leadership: Ability to bring collaborators to offer the best of themselves, share vision and expectations effectively, and listen to team needs. Results oriented: Understand the need for results for sustainability, know key performance indicators and their impact. Time and priority management: Ability to prioritize tasks according to urgency and delegate effectively. Coaching: Commitment to developing employees through mentoring and providing opportunities for improvement. Versatility: Team player willing to assist in various roles as needed. Customer centricity: Focus on providing extraordinary customer service and viewing complaints as opportunities for improvement. Autonomy: Capable of managing the restaurant in the absence of the manager. #J-18808-Ljbffr