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

I have the ability to bring my collaborators to offer the best of themselves. I am able to share my vision and my expectations effectively while ensuring the support of all my collaborators.

I show managerial courage when necessary and I take the time to listen to the needs of my team members. I enforce the legislation in force and I take disciplinary sanctions if necessary.

Results oriented

I understand that the company must achieve results in order to ensure its sustainability and that this is one of my main responsibilities.

I understand key performance indicators, their impact on my restaurant, and the need to take action to control them. Each of my decisions is made by considering the results.

I am looking for continuous improvement and I am a source of proposals. I understand that the employee, the customer and the brand image are a priority and at the heart of every decision and action.

I have good conflict resolution skills capable of maintaining and improving organizational productivity.

Time and priority management

I have to compose my daily life with many priorities, whether planned or not. I know how to prioritize them according to their urgency and according to the time available.

I understand that to manage all of these priorities, I must delegate effectively to my employees. I relieve the manager of his responsibilities by ensuring the proper functioning of the restaurant at all times.

Coaching

The development of my employees is undoubtedly one of my ultimate responsibilities. I take a coaching and mentoring approach to my team and provide them with opportunities to become better.

I understand that the more the skills of my collaborators are developed, the more efficient they will be. It will be easier for me to delegate tasks to them and rely on them if they have a greater level of expertise.

I am a driving force for the team and I share my experience with them.

Versatility

I am truly a team player and I understand that at certain times I have to get involved where there is a need. Whether in the kitchen or in the service, I am able to perform the functions of most restaurant positions.

My taste for a job well done allows me to analyze all the workings of the service in order to streamline its operation.

Customer centricity

Customers are at the center of every decision I make and every action I take. They are truly our reason for being and I want to make sure that I provide them with extraordinary customer service at all times.

I see customer complaints as an opportunity for improvement and I do not hesitate to intervene with my employees to ensure good customer service.

I have knowledge and an interest in the world of micro-breweries, I know how to explain how beer is made and I like to pass on my knowledge to customers and teams.

Autonomy

In the absence of the manager, I am autonomous in the management of the restaurant and the staff. I know how to take over if necessary and my knowledge of the trade is a real plus for the brand.

In the short term, I can claim a job change.

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