The Assistant General Manager responsibilities include, but aren’t limited to, the the daily oversight of all service related aspects, scheduling, training, opening procedures, reservation management, leading the front of house team during service, closing procedures, maintenance, development & implementation of service standards, and ensuring all teams have all the tools necessary to perform their duties. Overall, we are seeking true hospitalitarians who thrive in an environment that promotes growth and excellence.

Chambers opened in June of 2022, was to the Michelin Guide that very year and was also the recipient of a glowing NY Times Review.

The entire concept at Chambers has been built around the elimination of the pressure-cooker-environment restaurants are known for. To achieve this, we have limited the scope of our operation. The restaurant operates 5 days a week, with the same small team day in and day out. Tuesday - Saturday from Labor Day - Memorial Day; Monday - Friday for the Summer with a paid Summer holiday for all. The restaurant opens at 5:30pm daily, with the last seating at 9:30pm or 10pm depending on the day. This is a full time position.

While the beverage program offers excellent cocktails, spirits and beer, candidates must possess demonstrable wine knowledge that will be absolutely necessary for this position. Having a personal enthusiasm for wine, fine spirits, craft beer, and market driven local cuisine will be a must.

The salary for this position will be $70K-$80K per year depending on prior demonstrable experience and ultimate responsibilities assigned. Comprehensive Health, Dental and Vision benefits are available, as is a pre-tax transit benefit program.

Please submit an application below for consideration. Those who submit applications with resumes that meet the necessary qualifications will receive an email to schedule an introductory meeting.

Responsibilities include but are not limited to:

CORE RESPONSIBILITIES

• In complete coordination with the General Manager, Beverage Director and Executive Chef, lead and develop the front-of-house team, ensuring consistency in service, hospitality, and professionalism.

• Conduct ongoing training programs to enhance service standards and product knowledge.

• Foster a positive, team-oriented culture that aligns with the restaurant’s vision and brand.

• Execute daily opening and closing procedures.

• Floor management responsibilities including frequent decision making and troubleshooting; maintaining proper flow of service (at the door, on the floor, at the bar, and at the pass).

• Continuous communication with kitchen and all FOH staff

• Active participation during service to ensure seamless dining room operations, anticipating guest needs and proactively addressing any service challenges.

• Uphold and refine service protocols, ensuring that all guests receive a memorable experience.

• Interacting with and cultivating relationships with new and returning guests.

GUEST RELATIONS

• Responsible for ensuring consistent high-quality service in all areas.

• Identify (using guest feedback from all available resources) areas for service improvement and successes and take corrective action.

• Ensure guests enjoy the experience.

• Investigate and resolve complaints concerning food quality and service.

FOOD SAFETY AND PLANNING

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

• In conjunction with the Executive Chef (and/or Chef de Cuisine) and General Manager, help ensure the restaurant maintains the highest health department rating.

• Ensure that proper safety and security procedures are in place to protect employees, guests and company assets.

OPERATIONAL

• Help oversee the daily operations, including daily decision making, scheduling, training, and planning while upholding standards, product quality and cleanliness.

• Reservations and reservation system management

• Working with BOH and the Beverage Team on planning and executing and staffing events and group dining

• Maintaining inventory of and coordinating orders for supplies for FOH, including bar supplies, certain BOH supplies, as well as generally needed supplies for the entire restaurant.

• Ensure a safe working and guest environment to reduce the risk of injury and accidents.

• Complete accident or incident reports promptly if a guest or employee is injured.

• Responsible for the maintenance and inventory of all FOH Supplies

PERSONNEL & LEADERSHIP

• Responsible for FOH staffing and performance:

  o Aiding in setting expectations for the FOH staff and enforce service standards

  o Ensure schedules are completed properly and in line with the needs of the business and budgets each week

• Provide direction to employees regarding operational and procedural issues.

• Hold staff accountable for knowing and following all Company policies and procedures.

• Hold staff responsible for knowledge of food and beverage menus, as well as all new and developing offerings.

• Work with the General Manager to establish appropriate staffing pars; conduct interviews, selection, and advise on the hiring of all FOH team members.

• In partnership with the General Manager, ensure the restaurant stays up to date with all federal and state and local labor regulations.

• Responsible for additional FOH staffing and performance:

  o Aid in determining and enforcing hiring and training practices for all FOH staff based on Company standards

  o Continual development of FOH hourly staff by communicating performance expectations, providing ongoing feedback, and contributing to regular performance reviews

  o Help oversee all FOH disciplinary actions and terminations

FINANCIAL

• In conjunction with the General Manager, the AGM is responsible for aiding in operational and financial decisions to maintain the health of the entity.

• Adhere to company standards and service levels to increase sales and minimize costs, including food and beverage, supply, and labor costs as well as other controllable operating costs.

• Aiding in ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately (ex. approving time cards, maintaining tip sheets, etc.), on time and in accordance with company policies and procedures and all applicable law.

• Assist with marketing, strategy and operations to drive revenue.

• Identify operational, service, and/or fiscal issues and take prompt corrective action where necessary or suggest alternative courses of action.

The duties of this position may change from time to time. We reserve the right to add or delete duties and responsibilities at the discretion of the Company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

• Minimum 2 years of management experience in a high volume, high end environment, with strong preference given to candidates with such experience in a Michelin-starred restaurant

• Must have a strong personal interest in food & wine & a passion for hospitality

• 5+ years experience in multiple roles in the fine/casual fine dining sector
  

• Solution oriented with the ability to demonstrate quick thinking and adaptability in a constantly changing environment

• Receptive to constructive criticism and general performance feedback

• Exceptional communication, interpersonal and service floor skills

• Must possess exceptional work ethic, strong attention to detail, and a collaborative attitude

• Must possess strong empathy and team spirit

• Ability to work in an organized and meticulous manner with strong attention to small details

• Uncompromising work ethic with a relish for new challenges

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

This position pays $70K - $80K per year.

It is the policy of the Company to provide equal opportunity with regard to all terms and conditions of employment. The Company prohibits discrimination in employment on the basis of race, age, ancestry, creed, color, religion, gender, gender identity or expression, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, national origin, alienage or citizenship, handicap, physical or mental disability, veteran's and/or military status, genetic information, or predisposing genetic characteristic, or any other characteristic as protected under applicable federal, state and local law. The Company also provides reasonable accommodation(s) to qualified individuals with a disability in accordance with applicable laws.

At Chambers, the entire FOH Team is fully and equally cross-trained and will have shifts both on the floor and also on the bar each week. Overall, we are seeking true hospitalitarians who thrive in an environment that promotes growth and excellence.

Chambers opened in June of 2022, was to the Michelin Guide that very year and was also the recipient of a glowing NY Times Review.

The entire concept at Chambers has been built around the elimination of the pressure-cooker-environment restaurants are known for. To achieve this, we have limited the scope of our operation. The restaurant operates 5 days a week, with the same small team day in and day out. Tuesday - Saturday from Labor Day - Memorial Day; Monday - Friday for the Summer with a paid Summer holiday for all. The restaurant opens at 5:30pm daily, with the last seating at 9:30pm or 10pm depending on the day. This is a full time position.

While the beverage program offers excellent cocktails, spirits and beer, candidates must possess demonstrable wine knowledge that will be absolutely necessary for this position. This will not be an environment where one can get away with “faking” one’s beverage knowledge with guests by using vague generalities to describe the product. Disciplined study of the information provided to you is needed to properly perform, and (paid) beverage oriented classes are offered. Having a personal enthusiasm for wine, fine spirits, craft beer, and market driven local cuisine will be a must.

The hourly wage for this position will be $11.00/hour plus tips. Comprehensive Health, Dental and Vision benefits are available, as is a pre-tax transit benefit program.

Please submit an application below for consideration. Those who submit applications with resumes that meet the necessary qualifications will receive an email to schedule an introductory meeting.

Responsibilities include but are not limited to:

• Curating and maintaining a warm and hospitable work environment for yourself, your colleagues and our guests

• Performing opening and closing duties to standards required

• Setting up and detailing dining room, bar, and stations to standards required

• Stocking and preparing service related items

• Oversee and guide guest’s complete dining and bar experience

• Provide knowledgeable, approachable, efficient, energetic, and thoughtful service at all times

• Full knowledge of food and beverage menu items including the major components of a dish/drink; this may include ingredients and their source, simple descriptions of unfamiliar ingredients, preparation, and/or execution of correct food and beverage service

• Prioritize proper pacing of setting and clearing items such as silverware and plates

• Ensure food and beverage arrive to guests quickly and correctly; and confirming guest satisfaction

• Ensure proper table maintenance, including water service, pre-bussing, etc.

• Uphold standards of quality when assembling alcoholic beverages for guests

• Responsibly serve alcoholic beverages

• Confident and correct use of Toast POS system for order entry and payment processing

• Ensure guests are charged correctly and receive proof of payment in a timely manner

• Maintain the cleanliness of tools and relevant work areas

• Communicate respectfully with chefs (and kitchen team) as necessary

• Engage management for any guest issue or complaint

• Effectively communicating service irregularities to all

• Adhere to all health and safety standards + understand and execute food safety and allergies protocols

• Respond appropriately to guest requests, communicating requests to others as needed

• Assist team members by communicating 86s, menu changes, and/or other food related information

• Support team members in the completion of their duties to ensure satisfaction of all guests before, during, and after service

The duties of this position may change from time to time. We reserve the right to add or delete duties and responsibilities at the discretion of the Company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

• Minimum 2 years of both serving & bartending experience in a high volume environment

• Must have a strong personal interest in food & wine & a passion for the business of hospitality

• 2+ years of fine/casual fine dining experience, willing to train the right person

• Solution oriented with the ability to demonstrate quick thinking and adaptability in a constantly changing environment

• Receptive to constructive criticism and general performance feedback

• Exceptional communication, interpersonal and service floor skills

• Must possess exceptional work ethic, strong attention to detail, and a collaborative attitude

• Must possess strong empathy and team spirit

• Ability to work in an organized and meticulous manner with strong attention to small details

• Uncompromising work ethic with a relish for new challenges

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

This position pays $16.50/hr-$16.50/hr, subject to the NYS $5.50 tip-credit when applicable.

It is the policy of the Company to provide equal opportunity with regard to all terms and conditions of employment. The Company prohibits discrimination in employment on the basis of race, age, ancestry, creed, color, religion, gender, gender identity or expression, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, national origin, alienage or citizenship, handicap, physical or mental disability, veteran's and/or military status, genetic information, or predisposing genetic characteristic, or any other characteristic as protected under applicable federal, state and local law. The Company also provides reasonable accommodation(s) to qualified individuals with a disability in accordance with applicable laws.