Assistant General Manager - X Center Apex Grille

In addition, when a catered event has been sold/planned, Assistant General Manager assumes primary responsibility as the de facto Event Operations Manager, coordinating the staffing, setup, timing, service execution and breakdown required to deliver the approved event plan. Coordinates with culinary leadership regarding reservations, ticket volume, menu availability, allergies, course timing and service concerns and adjusts seating pace or floor deployment when necessary.

Benefits:

• Employee discounts
• Health insurance
• Paid time off
• 401(k)
• 401(k) matching

JOB SUMMARY
The Apex Grille Assistant General Manager is responsible for translating the General Manager’s operating strategy, service standards and financial expectations into consistent daily execution. This position oversees front-of-house operations, serves as Manager on Duty and coordinates Team Member deployment, service flow, guest recovery, cash controls, training administration and opening and closing procedures. The Assistant General Manager works closely with culinary leadership to align the dining room, bar and kitchen around shared service priorities. In addition, when a catered event has been sold/planned, Assistant General Manager assumes primary responsibility as the de facto Event Operations Manager, coordinating the staffing, setup, timing, service execution and breakdown required to deliver the approved event plan. This position promotes a culture of accountability, professionalism, teamwork and genuine hospitality while representing M1 Concourse with the highest level of professionalism and decorum.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Addresses attendance, conduct, performance and procedural concerns within assigned authority and escalates significant matters to the General Manager. 
• Administers assigned onboarding, orientation, station training and certification activities and maintains required training documentation. 
• Assists with inventory counts, receiving, product organization and other operating controls as assigned. 
• Completes Manager-on-Duty opening and closing procedures, including facility inspections, cash reconciliation, security checks and operational documentation. 
• Completes required post-event documentation and communicates outcomes, concerns and follow-up needs to the General Manager.
• Conducts event pre-shift meetings and communicates service sequence, timing, menu details, allergies, guest expectations and breakdown responsibilities. 
• Conducts pre-shift meetings addressing reservations, events, menus, specials, service priorities, staffing, safety concerns and relevant organizational information. 
• Confirms that event spaces, tables, service stations, bars, equipment, signage and supplies are prepared according to the approved plan. 
• Coordinates event breakdown, cleaning, equipment return, product storage and restoration of service areas. 
• Coordinates event setup with culinary, restaurant, bar, facilities, event and other participating Team Members. 
• Coordinates with culinary leadership regarding reservations, ticket volume, menu availability, allergies, course timing and service concerns and adjusts seating pace or floor deployment when necessary. 
• Develops and communicates event staffing assignments, reporting times, service positions and operating responsibilities. 
• Develops floor plans, Server sections, bar assignments, support positions and service rotations and adjusts Team Member deployment as operating conditions change. 
• Documents material changes, service concerns, product usage and relevant client or guest feedback. 
• Ensures compliance with responsible alcohol-service, food-safety, sanitation, health and workplace-safety requirements. 
• Ensures food, beverage, equipment, maintenance and supply concerns are communicated to the appropriate leader. 
• Ensures the dining room, bar, host stand, service stations, terrace and other guest-facing areas remain clean, organized and service-ready. 
• Maintains accountability for opening, running and closing side work and verifies completion before releasing Team Members. 
• Maintains an active floor presence, reinforces established hospitality and operating standards and takes timely corrective action when service or execution gaps arise. 
• Maintains cash controls and reviews point-of-sale activity, including register accountability, deposits, paid-outs, voids, discounts, complimentary transactions and unusual discrepancies. 
• Maintains clear shift notes, communicates unresolved operational, staffing, guest or maintenance issues to the General Manager. 
• Manages guest concerns and service-recovery situations with professionalism and urgency and documents significant issues, resolutions and follow-up needs. 
• Monitors attendance, punctuality and clock-in and clock-out activity and communicates discrepancies promptly. 
• Monitors event timing, food and beverage delivery, guest service, staffing & presentation standards throughout the function. 
• Monitors labor deployment, implements appropriate staffing cuts and coordinates Team Member breaks while maintaining required service coverage. 
• Oversees daily front-of-house operations and serves as Manager on Duty, assuming operational leadership of Apex Grille during assigned shifts. 
• Promotes a positive, productive and accountable work environment grounded in teamwork and guest service. 
• Provides real-time coaching, direction and performance feedback while recognizing positive performance and reinforcing effective service behaviors. 
• Receives the approved event plan, banquet event order or equivalent operational handoff after the event has been sold and planned. 
• Responds to injuries, incidents, emergencies and security concerns according to established procedures. 
• Reviews event requirements, including timing, attendance, menu, beverages, room layout, equipment, staffing and service expectations. 
• Reviews reservations, anticipated volume, private events and operating conditions to identify staffing, product and service needs. 
• Serves as the primary Event Operations Manager for assigned catering functions, private events and hospitality programs. 
• Serves as the primary operational contact during event execution and coordinates necessary adjustments with the appropriate internal leaders. 
• Supports accurate execution of food-allergy and dietary-request procedures throughout front-of-house operations. 
• Supports compliance with labor targets, portioning standards, waste controls and other operational cost expectations. 
• Supports the General Manager with Team Member scheduling, shift coverage, time-off requests and schedule adjustments. 
• Translates the General Manager’s operating strategy, service standards and priorities into clear daily assignments and expectations. 
• Verifies that Team Members understand current menus, beverages, specials, promotions, allergens and operating procedures. 
• Performs all other duties as may be required and assigned.