Assistant General Manager

République, located in the heart of Los Angeles in the historic 1929 building originally constructed as Charlie Chaplin’s office, is led by husband-and-wife team Chef Walter Manzke and James Beard Award nominee Chef Margarita Manzke. Known for vibrant and diverse dining rooted in French cuisine, République is a destination for both guests and team members who value excellence.

We are seeking an experienced, hands-on AGM to join our opening leadership team. This role is ideal for a hospitality professional who leads from the floor, maintains a strong presence during service, and balances exceptional guest experience with sound administrative execution

Duties and Responsibilities:

Service:

• Assistant General Manager is the Role Model for outstanding service to ensure each guest receives a proper Republique Experience
• Pro-active in solving guest problems and satisfying guests in various situations.
• Ensures that all team members are committed to and demonstrate proper service etiquette.
• Ensures that all team members provide guests with efficient, friendly, superior service on a consistent basis.
• Consistently monitors, coaches and encourages team members to meet our service standards.
• Maintains high cleanliness standards consistently throughout the cafe in the areas of appearance, merchandise and equipment.
• Ensures that all team members are educated on our menu and services by developing an understanding of our various types of wine, cocktails, dishes on a per shift basis.

Operations:

• Identifies staffing, helps with recruiting, interviewing, hiring, and training needs of qualified candidates. Facilitates on-going training and development of current staff.
• Promotes and practices safe work habits, identifying and resolving potential safety hazards, operational inconsistencies and any team member or customer incidents. Documents accidents, conducts initial investigation and determination of root cause in the interest of maintaining a safe work environment.

Training & Development:

• Provides ongoing training and development to all team members in the areas of operating standards, guest interaction and product knowledge.
• Builds morale and team spirit by fostering a work environment where team members input is encouraged and valued.
• Continually develops team members, establishing specific performance objectives, and measuring team member performance regularly.
• Coaches and counsels team members for improved performance, documenting developmental plans as necessary.

Qualifications:

• Be 21 years of age.
• Management experience preferred
• Well-organized, detail-oriented and able to multi-task.
• Must have effective problem solving/decision making abilities.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or management positions.
• Food Handlers Card
• Complete Management Harassment Training Seminar within 30 days of hire
• Alcohol Awareness Training (TIPS or STAR Certified)

Working Conditions and Expectations:

• Work schedule may require weekends and holidays, early morning and late evenings.
• Shifts will range from 10 – 12 hours
• Fast paced, crowded, loud environment.
• Must have the stamina to work 50 to 60 hours per week.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Strong, positive and respectful communication skills
• Follow safety and sanitation rules and laws at all times
• Always act in the best interest of the restaurant, fellow employees and guests.
• Create and maintain a positive, safe and productive working environment

Physical Requirements:

• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 30 pounds.