Job Description

Job Description

Job Description

ASSISTANT GENERAL MANAGER

Compensation: $55,000 - $60,000 + Bonus

JOB SUMMARY

This position is responsible for the day-to-day management of the restaurant. Responsible for teaching, training, and leading Team Members. Must present a professional image at all times. Must coach, counsel, and develop Team Members to maximize sales and profitability, control expenses, meet budgetary constraints, handle Guest complaints, and ensure sanitation, safety and food quality.

REQUIREMENTS

• 3+ years as a Full-Service Restaurant Manager
• 3+ years Casual Dining (w/ Bar) 
• Current Restaurant Manager role 
• BOH management experience/ training

RESPONSIBILITIES

• Manage hourly employees including conducting performance evaluations, coaching, and discipline
• Reviewing applications, interviewing, and making recommendations to hire hourly employees
• Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly
• Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant
• Driving sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings
• Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products
• Ensure Service Model is executed by every team member with every guest
• Providing, directing, and scheduling Front of House and Back of House training to ensure all team members have current knowledge of all policies, procedures and specs
• Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures
• Follow Operations Playbook to ensure consistent daily operations
• Utilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with management team
• Enforcing appropriate security measures at the restaurant so that the safety of our employees and guests are always maintained
• Manage food, supplies, and liquor costs by conducting weekly inventory
• Understanding, managing, and practicing safe food handling procedures
• Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities
• Ensure all equipment is in good repair
• Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc
• Coach team to ensure food and beverages are prepared to recipe specifications about portion, preparation, and plate presentation
• Maintain a valid food safety certificate and any local compliance certifications
• Responsible for execution of new initiatives including new product and menu rollouts
• Lives our core values every day: Be Real. Do Good. Walk Together

QUALIFICATIONS

• Must be at least 21 years old
• 3+ years of hands-on restaurant management experience
• 3+ years as a Full-Service Restaurant Manager
• 1+ years Casual Dining (w/ Bar) management experience
• Fast Food GM considered for AGM role only; MUST have FULL-SERVICE restaurant experience w/ bar prior
• Fast Food DM may be considered for AGM IF CASUAL DINING GM experience prior
• High School Diploma or High School equivalency required
• Bachelor's Degree preferred
• ServSafe Certified preferred or able to obtain certification within 90-days of employment
• Valid Driver's License
• Commitment to excellence in friendly service
• Proven ability growing sales
• Ability to inspire and motivate others
• Able to analyze issues and problem solve
• Sets clear goals for themselves and their team
• Demonstrates strong verbal and written communication skills
• Foster collaboration and teamwork within your team

PHYSICAL

This position requires regular attendance; the ability to work up to 55 hours per week is required; requires the ability to stand or walk for hours at a time; frequently required to hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, stoop, lift and carry items up to 50 lbs; requires ability to tolerate significant changes in temperature, and frequent immersion of hands in water and cleaning or sanitizing solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

EOE - Equal Opportunity Employer

SKILLS

Leadership Skills:

• Team management
• Staff supervision
• Leadership development
• Performance evaluation

Operational Management:

• Inventory control
• Budgeting and cost management
• Vendor management
• Workflow optimization

Customer Service:

• Guest satisfaction
• Customer relationship management
• Service quality enhancement
• Resolving customer issues

AI and Technology Proficiency:

• Point of Sale (POS) systems
• AI-driven analytics
• Data-driven decision-making
• Tech-savvy approach to business improvements

Communication Skills:

• Interpersonal skills
• Conflict resolution
• Clear and concise communication
• Team collaboration

Adaptability and Flexibility:

• Ability to adapt to changing environments
• Flexibility in scheduling
• Quick decision-making under pressure
• Agility in embracing new technology

Food and Beverage Knowledge:

• Menu development
• Food safety standards (HACCP)
• Beverage program management
• Culinary trends awareness

Marketing and Promotions:

• Social media management
• Promotional campaign planning
• Branding initiatives
• Local marketing strategies

Great company. Loved by employees and guests alike.

Company Description

Great company. Loved by employees and guests alike.

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