Job Details

Assistant General Manager

At Pastini, we are inspired by the farms, vineyards and waters of the Pacific Northwest, and are dedicated to serving two of life's greatest pleasures… pasta and wine. We know that using fresh, local ingredients makes a difference to our guests and to ourcommunity. We source fresh produce, dairy, artisan breads, coffee, and meat locally and we handcraft each dish to order. Based in Portland, Oregon, our family of restaurants has blossomed and grown to eight wonderful restaurants around the State since we first opened in 2001.

Pastini is excited to offer many benefits to its employees. Those listed below highlight what a high-performing Manager can expect:

• Quarterly bonus opportunities
• Annual anniversary bonus
• 401(k) with match up to 4% once fully vested
• Comprehensive Training, Growth and Development with Advancement Opportunities
• We pay 100% of our manager's medical and dental insurance plans
• Life Insurance
• EAP
• Electable Benefits including FLEX Spending, Disability and Vision
• Free Shift Meals and Free Dining at Pastini
• Annual Active Wellness Reimbursement
• Annual Professional Development Reimbursement
• Pay for Community Service Days
• Paid Vacation and Sick Leave, plus a Floating Holiday of your choice
• Your Birthday and Work Anniversary are paid vacation days

Becoming a member of the Pastini family is an opportunity to become one of the very best. You will lead the development of a team, create experiences for our guests through hospitality and amazing food, and be a part of a successful business where people come first. Our positive, service oriented culture is full of opportunities for you to learn, grow professionally and inspire others to succeed.

The Assistant General Manager (AGM) is responsible for assisting the General Manager (GM) with the operation of a single Pastini Pastaria restaurant. This includes hiring kind, caring and friendly people who consistently execute to a high standard. The AGM is primarily responsible for the training and development of the Host Department, but also takes responsibility for the Back of House (BOH) and Front of House (FOH) hourly departments in the absence of the GM and Executive Chef and/or Kitchen Manager.

The AGM also assists in all aspects of financials, the daily execution of safety, sanitation and cleanliness, quality food preparation, exceptional guest service through hospitality and driving company initiatives. The AGM is responsible for cleanliness and overseeing the repair and maintenance of the building and equipment with the partnership of the GM. The AGM is also responsible for communicating and administering all company policies, procedures and best practices, and for promoting a respectful workplace free of harassment and discrimination.

The expectation is that the AGM works 45-50 hours per week, or to the needs of the business. During weeks that include key holidays, meetings, trainings, inventory, new menu or special menu roll-outs, other special events or if the restaurant is understaffed, the expectation for hours worked may increase. Exposure to all meal periods, specifically during Friday and/or Saturday dinner service weekly is required. Productive weekly overlap time with members of the management team is required.

Essential Functions

• Positive leadership and strong teaching skills
• Assist GM with financial responsibility
• Strong team development skills. Ability to cultivate a top-performing host team
• Excellent interpersonal communications and presentation skills
• Ability to positively influence and manage through others
• Self-motivated individual with the ability to solve complex problems
• Ability to work well and partner with others in a very team oriented environment
• Passionate about hospitality- Provides guests and team with the highest standard of service
• Ability to be flexible and gracious with change- and to drive change and growth initiatives
• Foster a positive environment with high morale and a team commitment to Core Values
• Required to have a valid OLCC Server Permit and Food Handler's, ServSafe or Always Food Safe Certification
• Required to use own car at times and must have valid Driver License and Auto Insurance policy
• Make decisions with the best interest of the guest and our Core Values in mind
• Positive, interactive floor presence required during peak business hours
• Must hold self, management team and hourly employees accountable to expectations

Requirements

In addition to following Pastini's policies, procedures and best practices; principal responsibilities include, but are not limited to:

Operational Leadership: Leading the restaurant team through accountability by planning and executing successful day-to-day operations in the absence of the GM, by example and by being a role model of the standards and behaviors consistent with Pastini's Core Values, Purpose, Goals and company culture.

Training and Development: Responsible for the training and development of the host team, including assisting the GM with all other hourly employees. Ensure that hosts are paid properly, attend training workshops, and are prepared for future career opportunities. Documenting development is required by writing, delivering and taking action on performance reviews and development plans.

Team Building: Recruiting, identifying talent, interviewing, hiring and on-boarding. Participating in personnel decisions regarding the host team, including transfers, promotions and terminations, and assisting the GM with all other hourly employees. Writing host schedules that meet the needs of the business so that an amazing guest experience is delivered while maintaining financial responsibility.

Management: Performing administrative duties including accounting, payroll, inventory, ordering, proper cash handling, maintaining personnel files, communicating with HQ team, documenting in log book, etc.

Safety and Sanitation: In partnership with the GM, regular maintenance of restaurant is required to promote cleanliness and operation of all equipment, including the interior and exterior of the building. Compliant with all local, state and federal regulations as well as Pastini expectations. Delivery of high scores from the Health Department, third party and internal inspections.

Our People: Treat our employees with the same high level of respect that we give to our guests. Be a positive leader and contribute to an environment where our people can be successful and thrive.

Hospitality: Generous and friendly treatment of guests, vendors and all employees of Pastini.

Financial Responsibility: Maximize profitability by meeting or exceeding budgeted goals of PNL with emphasis on sales, labor and food cost.

Sales: Maximize sales through accurate product knowledge, thorough training; hospitable service, developing raving fans, and providing our guests with an experience that "wows" and exceeds their expectations.

Partnership with Executive Leadership Team: Open and honest communication and collaboration regarding all plans of action and execution of the business.

The Assistant General Manager is expected to be adaptable to the needs of the business. They must use good judgment in every situation. Decisions must be based on service and driving business. Decisions are made by referencing Pastini resources and partnering with the General Manager or District Manager.

In summary, the basic expectations of an AGM include: Financially growing the business, open and honest communication, a commitment to personal and professional development by learning and growing daily, treating people with respect, doing what you say you will do, and following the law and our policies. These must be executed with the guest and Pastini's Core Values in mind.