Job Description

Job Overview:

We are seeking a driven and hospitality-focused Assistant General Manager with a strong background in wine to support the leadership and daily operations of Nic + Junior’s. The ideal candidate is a service-oriented leader with fine dining experience, sommelier-level wine knowledge, and a hands-on approach to mentoring staff and elevating the guest experience.

Personal and Professional Guidelines:

• Maintain a polished appearance and professional demeanor.
• Communicate respectfully and effectively with all team members.
• Uphold and model high standards of hospitality and accountability.
• Maintain appropriate boundaries with staff to ensure fairness and professionalism.
• Stay ahead of deadlines and operational needs through proactive planning.
• Communicate consistently with the Excelsior Hospitality team.

Key Responsibilities:
Leadership & Operations Management:

• Support the General Manager in overseeing day-to-day operations, ensuring smooth service and a memorable guest experience.
• Lead preservice meetings, direct floor operations, and resolve issues in real time.
• Train, mentor, and manage FOH staff with clarity, consistency, and care.
• Maintain compliance with health, safety, and labor standards.

Wine Program & Education:

• Collaborate with the GM on wine list development and beverage program initiatives.
• Lead wine service on the floor, including tableside pairings and guest engagement.
• Conduct regular wine training and education for FOH staff.
• Assist with vendor communications, inventory, and cellar organization.

Guest Relations & Experience:

• Foster a culture of warm, intentional hospitality at every service touchpoint.
• Build strong guest relationships and resolve concerns with grace and professionalism.
• Support private dining and special events with a high level of detail and service.

Administrative & Financial Support:

• Assist with schedule management, payroll prep, and labor cost oversight.
• Maintain POS updates and accuracy of menu items and pricing.
• Contribute to P&L reviews, reporting, and operational planning.

• At least three years of management experience in a fine dining setting.
• Extensive wine knowledge; sommelier certification (Level I or higher) preferred.
• Deep understanding of hospitality, food, and beverage.
• Strong leadership and communication skills.
• Proficiency with POS and scheduling systems (Toast, 7shifts, Tock).
• Ability to multitask, stay calm under pressure, and lead by example.
• City of Chicago Food Manager Certification and BASSET certified (or willing to obtain before start).
• Flexible availability including nights, weekends, and holidays.

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