Assistant General Manager

Primary Responsibilities

• Adhere to company standards and service levels to increase sales.
• Ensure that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitations standards and procedures and complying with health and legal regulations.
• Ensures consistent high quality food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Maintain accurate inventory and control cost of goods.
• Schedule and order food and supplies to minimize waste.
• Estimate food needs, place orders with distributor, and schedule the delivery of food and supplies.
• Must be ServSafe certified and uphold all ServSafe guidelines.
• Complete weekly Food Excellence Self-Assessment.

Guest Service

• Ensure positive guest service in all areas.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operations

• Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents.
• Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

Personnel

• Ensures all employees complete training.
• Communicates job expectations, plans, monitors, and enforces policies and procedures.
• Develops employees by providing ongoing feedback and establishing performance expectations.
• Prepares schedules and ensures that the restaurant is fully staffed for all shifts.
• Develops Crewmembers to become Shift Leaders and develops Shift Leaders to become Assistant Managers.