About Fooq’s
Fooq’s is a modern American-Middle Eastern restaurant, inspired by the vibrant spirit of mezze-style dining. With a focus on seasonal vegetable and protein plates designed for sharing, the food is bold, expressive, and meant to be enjoyed communally—bringing guests together over flavors that feel familiar yet exciting. Fooq’s is more than a restaurant—it’s an experience.
Fooq’s is part of We All Gotta Eat!, a multi-unit, multi-concept restaurant group, with locations in NYC, Miami and soon Los Angeles. Our dynamic group includes Michelin Star locations Sushi Noz and Noz 17 & Noz Market Omakase restaurants and Chez Fifi, a French bistro with Basque influence on the Upper East Side of NYC. Our Miami restaurants include Eleventh Street Pizza locations and Fooq’s Little River.
About the role
The Assistant General Manager, Restaurants for Fooq’s will assist in overseeing guest and team members dynamics. Will assist in day-to-day operations necessities to ensure our guest and team members are satisfied and return. You will assist the front of house and back of house staff, ensuring quality of service and products meet high standards, and ultimately drive productivity and get the guest back. This role will also involve interacting with guests and team members to ensure a premium service is always delivered. The Assistant General Manager is proficient in all aspects of the operation at Fooq’s and represents the culture and brand we are all about.
Responsibilities:
Thorough knowledge of dining procedures and brand culture.
Maintain the highest standards of food and beverage quality, guest service, cost control and consistency in accordance with Fooq’s expectations.
Partner responsibility to the management team as needed and adhere to existing policy consistency.
Assist in all hiring, teaching, supervision, management, coaching, counseling, and evaluation of all team members under the dynamic guidelines set for the brand.
Process the weekly schedule and payroll for the hourly staff, conduct pre-shift meetings and assist team members with any inquiries.
Adhere, control, and demonstrate operating standards, policies and procedures to be followed by management and staff.
Excellent communication skills required, both verbally and in writing, to provide clear direction to the management and service teams.
Assign and instruct the team members and managers in the details of their work. Observe performance and encourage improvement where necessary.
Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions and provide accurate information.
Remain calm and alert, especially during emergency situations and/or heavy activity, serving as a role model for the management team and other team members. Interact with all department personnel as needed.
Ensure proper inventory levels are maintained for facilitating proper operations, establish and enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with the Operations and Finance team.
Make decisions and take actions based on previous experience and good judgement, sometimes revising procedures to accommodate unusual situations.
Ensure that no team member is permitted to work if they are not suitably dressed, groomed, have proper work cards, and follow health code guidelines.
Assist with developing and implementing cost saving and profit enhancement measures.
Maintain positive and professional relations with vendors. Manage interaction of vendors on property with our team members.
Monitor labor cost and monitor the venue’s budget to ensure efficient operations, including achieving budget revenue and labor expenses are being met.
Focus on succession management, teaching and development of all team members.
Monitor guest satisfaction on all levels, including social media platforms.
Ensure health, safety, and sanitation requirements are in compliance with the Health Department, OSHA, Fire Department, and any city or state agencies.
Qualifications:
2-4 years of experience in restaurant and bar operations management in a high volume, high-end establishment
Supervisory, administrative and sales experience required.
Financial and team management experience required, e.g. ability to analyze financial statements, develop operating budgets, forecasting, and scheduling team members.
Strong computer skills.
Must possess a positive and solution-oriented attitude.
Ability to effectively deal with internal and external guests, some of whom will require levels of patience and tact as well as diplomacy to defuse anger, collect factual information, and resolve conflict to resolution required.
Ability to exercise good judgement in making decisions.
Must be flexible regarding changes as well as willing and able to understand company policies and appropriately support the team.
Must be an advocate of exceptional customer service.
Proven team player willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team!
Must exemplify the highest standards in honesty, integrity, humility and leadership
Flexibility with shifts, including mornings, nights, weekends and holidays.
Physical Requirements:
Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability, and visual acuity.
Ability to lift and carry items weighing 35 pounds on a regular basis.
Ability to stand for prolonged periods of time.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Climbing steps regularly.
Fooq's Miami is an Equal Opportunity Employer.
DISCLAIMER
This job description is a summary of responsibilities, which you as the Assistant General Manager, are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected functions. As an employee you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the entity. In addition, attendance at all scheduled training sessions and meetings is required. Also, at the request of management, any employee may be asked and expected to perform additional functions, responsibilities, or projects without notice.