Assistant General Manager, Council Oak

Directs restaurant staff under the General Manager and Chef to deliver outstanding guest service and achieve financial goals; develops and administers cost controls, budgets, and operating standards; leads menu item changes based on product mix and guest feedback; ensures VIP guest service in the restaurant and during events; mentors and trains personnel, coordinates with multiple departments, and provides project leadership and documentation; maintains effective communication, and oversees back-of-house operations in the absence of the room chef; implements procedures, formats, and training while ensuring compliance with POS systems and hospitality standards.