Assistant General Manager

Duties And Responsibilities

• Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
• Inspire and mentor all team members to reach their full potential.
• Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
• Partner with General Manager to develop training plans for high performing associates.
• Consistently recognize team members when they excel.
• Actively coaching and holding direct reports accountable to all policies and standard operating procedures.
• Source high potential candidates using variety of recruiting avenues.
• Ensure each candidate is screened using approved interview guides.
• Ensure all direct reports complete all compliance based and brand specific training by the due date.
• Ensure performance goals and expectations for your team are met, providing consistent and on-going feedback.
• Participate and facilitate scheduled meetings to assess the team’s morale.
• Work with General Manager to execute action plans designed to improve engagement.
• Operational Excellence
• Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.
• Ensure positive guest service in all areas.
• Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours.
• Take all appropriate actions to turn dissatisfied guests into return guests.
• Role model the behaviors and service expectations you have of your team.
• Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards.
• Be a visible presence, available to members of your team, guests, and airport partners.
• Monitor the performance of your team and operational systems, making adjustments, as necessary.
• Create a culture that promotes a safe and environment.
• Ensure that all HACCP related initiatives are being followed daily.
• Partner with General Manager when action must be taken.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure consistent high quality of food preparation and service.
• Complete all opening and closing checklist, as assigned and take appropriate action, if necessary.
• Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.
• Profitable Growth
• Create and post schedules that are written to maximize sales and ensure guest satisfaction.
• Labor and payroll goals, as a percentage of sales, must be achieved.
• Complete weekly inventory accurately and according to company guidelines.
• Maintain an acceptable food cost percentage by completing accurate food and beverage orders.
• Ensure associates are following recipe and portioning standards.
• Complete personnel/payroll related administrative duties, as assigned accurately, on time, and following company policies and procedures.
• Adhere to security and loss prevention procedures that are in place to protect associates, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Complete accident reports promptly if a guest or associate is injured.
• Communicate daily sales and productivity goals to team.
• Review financial information with General Manager.
• All managers are required to know the cost and budget goals.
• Innovation
• Identify opportunities and solve them.
• Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.
• In response to key observations, you must be innovative and collaborative in driving departmental success.
• Productivity
• Maximize resources to improve process and grow the business.
• Exhibit efficiency in completing job requirements, working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts.
• Self-driven, work independently, and always do the right thing.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Must be able to sustain performance under conditions of stress—such as tight deadlines and detailed questioning.
• Effective Communication
• Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences.

Position Qualifications

• 3-5 years of experience restaurant management experience.
• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.
• Ability to lift a minimum of 25 lbs. and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances.
• Bachelor of Science degree in hotel/restaurant management is desirable.
• A combination of practical experience and education will be considered as an alternative.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must agree to work various shifts in a 7/365 team-oriented environment.
• The schedule is determined by business needs.
• Proficiency required in reading, writing, Microsoft Office, and mathematics.