Assistant General Manager

Principal Responsibilities and Duties

• Recruit, select, train, and develop team (supervisors, trainers, team members)
• Actively lead by providing vision, coaching, and feedback
• Foster team cohesiveness and positive team working environment
• Provide and ensure friendly and efficient guest service/teamwork with the team
• Oversee opening and closing activities
• Ensure cleanliness and sanitation
• Ensure compliance with all health, safety, and hygiene standards and policies
• Ensure compliance with all security procedures
• Ensure compliance with all alcoholic beverage regulations
• Direct activities of hourly employees
• Work closely with the General Manager to ensure seamless guest service
• Monitor and teach food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented, in conformity to standard procedure
• Investigate and resolve customer complaints regarding food quality, service, or accommodations
• Cook, clear tables, and serve food and drinks when necessary
• Perform administrative and accounting duties according to standard company policy
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Analyze data to inform operational decisions or activities
• Explore opportunities to add value and make a difference through job accomplishments

Key Strengths and Competencies

• People-first Orientation
• Developing Leaders (present/future)
• Guest Service
• Interpersonal Influence
• Problem Solving/Decision Making
• Execution of Brand Mindsets and Standards
• Leading by Example
• Operations Knowledge and Analysis
• Planning, Executing and Results Orientation
• Managing Performance
• Staffing and Development
• Making a Difference
• Passion for Serving Others
• Integrity and Personal Ownership
• Self Management

Required Qualifications

• High School Diploma
• No minimum level of professional certification
• No minimum level of technical knowledge
• Previous kitchen management experience in a casual dining restaurant (preferred)
• Minimum one (1) years of experience in a supervisory role
• Able to make decisions
• Able to identify and resolve problems
• Able to guide, direct, and motivate staff
• Able to plan and prioritize tasks
• Able to teach and train staff
• Able to monitor processes, materials, and resources
• Able to perform administrative tasks
• Knowledge of personnel practices and regulations
• Knowledge of food safety and sanitation practices and regulations
• Able to deal with confidential information and/or issues using discretion and good judgment
• Able to work and verbally communicate effectively with other team members
• Able and willing to work with others as a team
• Able to reach and bend and frequently lift up to 50 pounds
• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length
• Able to work in a standing position for long periods of up to 12 hours in length
• Able to perform repetitive tasks with little or no break
• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
• Able to work flexible schedules including evenings and weekends
• Able to travel at quarterly intervals to required management meetings and or training sessions