The Assistant Manager trains and assists in the operations of Sorelle. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service & satisfaction, food quality, cleanliness and sanitation.

About Sorelle:

Duties/Responsibilities:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Sorelle.

• Ensure that all guests feel welcome and are given responsive, professional and gracious service at all times.

• Understand the philosophies of management for Sorelle. Display consistent attention to detail and follow through of all Sorelle policies.

• Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners. 

• Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.

• In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, James Beard Foundation and Michelin. Adhere to the service foundation and philosophies established by Sorelle.

• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of colleagues and creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures.

• Participate in Daily Summary Operations and Weekly Managers Meeting (WMM) for Sorelle.

• Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed, as needed, and that labor cost objectives are met.

• Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met.

• Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)

• Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future.

• Maintain monthly management notes to establish guidelines for service and restaurant operations into the future. 

• Conduct staff interviews and make recommendations for observations and hiring according to BHC policies.

• Organize and lead staff training classes and food & wine seminars.

• Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.

• Ensure continuous improvement in quality of service, operational effectiveness and colleague retention and satisfaction.

• Support FOH team in all aspects of dining room service.

• Submit complete and accurate time clock and labor reports to the accounting department for processing. Understand all payroll practices.

• As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.

• Assist to ensure that all monthly liquor and beer transfers are accurate and up-to-date.

• Prepare month-end accrual sheet for any uncounted invoices and credits.

• Assist accounting department in collection of outstanding balances from hourly colleagues (ie. shortages of resolved bar banks, gratuity refunds, etc)

• Assist, as necessary, with on and off-site special events and photo shoots.

• Update Sorelle and partner website with all current menus, wine lists, special event and private dining information.

• Assist in the preparation of all financial reports for the Weekly Manager Meetings and monthly Profit & Loss reviews.

• Prepare various operational reports; keep records pertaining to purchases, sales, and requisitions. Develop relationships with internal and external customers with effective communication.

• Source, order and re-stock all restaurant office supplies.

• Maintains Crash Kit, Maintenance and Restaurant POS and Reservations System

• Point of contact for repairs and maintenance of restaurant.

• Fully understand and comply with all federal, state, county and municipal regulations which pertain to health, safety and labor requirements of the restaurant, colleagues, and guests.

Required Skills/Abilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 2-3 years of culinary & wine experience, preferably in a fine dining environment.

• Bachelor’s Degree and/or Culinary degree preferred.

• Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.

• Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint

• Prior experience with accounting software, POS systems, and payroll/HRIS systems.

Education and Experience:

• Minimum of 2 years’ experience in the restaurant/hospitality industry.

• Must have a working knowledge of restaurant management and operations.

• Must have strong computer skills with working knowledge of Microsoft Excel and Word.

• Four-year college or culinary degree preferred .

• Ability to read and interpret general business documents.

• Ability to write reports and business correspondence.

• Ability to effectively present information and respond to questions from partners, managers, guests, and executives.

Physical Requirements:

The physical demands described here are representative of those that must be met by a Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job it is regularly required to stand, walk, sit, talk or hear.

• Frequently it is required to use hands and arms to reach, finger, handle, feel objects, tools, or controls.

• Occasionally required to bend, stoop, kneel, crouch or crawl.

• Must be able to lift and/or move up to 30 pounds

• Must be be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water or wine, chairs and dining room tables.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.