Assistant General Manager

Benefits

• Bonus based on performance
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance

Qualifications

• Must be 18 years or older for family dining restaurants and 21 years or older for casual dining restaurants.
• Must be able to meet varying demands of restaurant operations, including working flexible hours and variety of shifts.

Skills and Knowledge

• A thorough understanding of operating and management techniques as they apply to the restaurant industry.
• Strong communication and organizational skills.
• The ability to effectively train, coach, and evaluate and retain talented team members.
• The ability to read and analyze financial statements, troubleshoot when necessary, and quickly respond to information.
• Ability to communicate the English language clearly, simply, and accurately through both proper written and verbal skills.
• Uses sound judgement in day-to-day decisions by applying the company's vision, values, and culture.
• Basic computer knowledge of Microsoft Office applications, Internet, and POS Systems.

Physical Requirements

• Frequently sit, stand, and walk.
• Use hands and fingers to handle or feel objects, tools or controls.
• Reach with hands and arms.
• Climb stairs and ladders.
• Balance, stoop, kneel, crouch or crawl.
• Talk and hear.
• Lift and/or move objects up to 25 pounds on occasion.

Nature and Scope of Position

The Assistant General Manager is responsible for assisting the General Manager in supervising guest experience and other key restaurant operation activities. The Assistant Manager will uphold the company’s vision, values, and culture.

Essential Duties

• Works in accordance with the Company’s established policies and standards and in support of the General Manager.
• Shift supervision focused on providing excellent guest services and giving direction to the team members ensuring productivity, quality product, safety, and health department compliance.
• Contributes to the success of the restaurant by reaching/exceeding sales targets and working towards the company’s goal.
• Maintains a positive workplace environment by personally demonstrating the Vision, Values and Culture of the organization for both the guest and team members.
• Provides guidance to others to ensure professional workplace interactions.
• Trains and coaches for team members while modeling appropriate dress code and company standards.
• Builds and maintains an efficient and productive front of house team through training, retention, coaching and development of both individuals and group learning opportunities.
• Develops certified trainers for each day part.
• Provides positive management style and guest focus generating energy throughout shift to work as a team and encourage compliments and thank you’s for jobs well done.
• Demonstrates the ability to contribute to multiple jobs within the restaurant and proactively step in as needed to ensure needs of the guests are met.
• Communicates professionally and openly with all team members and other managers.
• Holds pre-shift meetings daily and monitors work environments to ensure team members are always communicating respectfully.
• Prepares and presents information at all-team meetings as requested by the General Manager.
• Attends weekly restaurant management meetings.
• Audits time detail to ensure team members consistently receive breaks and works with the General Manager on matching schedules with needs of the business.
• Maintains the restaurant to the highest standards including cleanliness and sanitation both inside and outside.
• Maintains standards for facility and equipment using preventative maintenance, energy conservation, repairs and security measures are met.
• Coordinates with the General Manager to contact vendors for maintenance/repairs as needed.
• Completes daily cash control activities following company policies including completion of bank deposits.
• Completes opening and/or closing duties.
• Conducts daily checklist and uses appropriate planner on each shift.
• Strives to improve restaurant industry knowledge and works with the General Manager or personal development plan targeting learning and growth opportunities.

Education and Experience

• High School diploma or GED required; some advanced studies preferred.
• Minimum 2 years restaurant management expérience.

Physical Demands

• Frequently sit, stand, and walk.
• Use hands and fingers to handle or feel objects, tools or controls.
• Reach with hands and arms.
• Climb stairs and ladders.
• Balance, stoop, kneel, crouch or crawl.
• Talk and hear.
• Lift and/or move objects up to 25 pounds on occasion.