Assistant General Manager

For nearly 60 years, breakfast has been at the heart of what we do. We are now locally owned and under local management, with a renewed focus on quality food preparation and family-oriented dining. From the moment we open our doors until we say goodnight, you can enjoy our made-from-scratch buttermilk pancakes and crepes, signature Skillets, and the INN-credible V.I.B – where you can create your own Village Inn Breakfast. Enjoy unlimited hot coffee—we’ll leave the whole pot at the table for you.

About the Role

We are looking for an Assistant/General Manager to oversee all staff, budgets, and operations of the local business unit. This role includes formulating overall strategy, managing people, and establishing policies.

Responsibilities

• Oversee day-to-day operations
• Design strategy and set goals for growth
• Maintain budgets and optimize expenses
• Set policies and processes
• Ensure employees work productively and develop professionally
• Oversee recruitment and training of new employees
• Evaluate and improve operations and financial performance
• Direct the employee assessment process
• Prepare regular reports for upper management
• Ensure staff follows health and safety regulations
• Provide solutions to issues (e.g., profit decline, employee conflicts, loss of business to competitors)
• Maintain a positive workplace environment by demonstrating the company’s Vision, Values, and Culture
• Provide training and coaching for team members while modeling appropriate dress code and company standards
• Build and maintain an efficient and productive front-of-house team through training, retention, coaching, and development
• Develop certified trainers for each day part
• Hold pre-shift meetings daily and monitor work environments to ensure respectful communication
• Prepare and present information at all-team meetings as requested by the General Manager
• Audit time detail to ensure team members receive breaks and align schedules with business needs
• Monitor work environment for safety, security, and cleanliness
• Prepare draft progressive discipline documentation and follow up on performance improvements
• Promote referral bonus programs, source candidates, conduct interviews, and recommend hires
• Execute a team approach to welcome guests, ensuring quality operations and personalized attention
• Manage proper execution of company standards, operating procedures, and food handling
• Assist with purchasing and monitoring of food and non-food items
• Handle guest concerns quickly by investigating and providing solutions
• Participate in local community events and represent the company professionally
• Evaluate local store marketing opportunities and generate new ideas
• Assist the General Manager in managing profitable restaurant operations
• Drive and build sales through training and coaching to deliver excellent service
• Manage food costs and ensure labor hours align with business needs
• Accept and handle food and other deliveries, ensuring proper storage and temperature control
• Maintain restaurant cleanliness and sanitation, both inside and outside
• Ensure facility and equipment standards are met, including preventative maintenance and repairs
• Complete daily cash control activities, including bank deposits
• Perform opening and/or closing duties
• Conduct daily checklists and use appropriate planners for each shift
• Strive to improve restaurant industry knowledge and work on personal development plans

Requirements

• Must be 18 years or older for family dining restaurants and 21 years or older in casual dining restaurants
• Must be able to meet varying demands of restaurant operations, including working flexible hours and a variety of shifts
• Valid driver’s license and car insurance
• Certification and recertifications through Big Breakfast Training Program(s) required after hire
• ServSafe Food and/or ServSafe Alcohol Certifications are a plus

Qualifications

• High School diploma or GED required; some advanced studies preferred
• Minimum 2 years of restaurant management experience
• Thorough understanding of operating and management techniques in the restaurant industry
• Strong communication and organizational skills
• Ability to train, coach, evaluate, and retain talented team members
• Ability to read and analyze financial statements and troubleshoot when necessary
• Proficiency in the use of all restaurant equipment
• Clear and accurate communication in English, both written and verbal
• Sound judgment in day-to-day decisions aligned with company vision, values, and culture
• Basic computer knowledge of Microsoft Office applications, Internet, and POS Systems

Skills

• Strong communication and organizational skills
• Ability to train, coach, and evaluate team members
• Analytical skills for financial statements and troubleshooting
• Proficiency in operating restaurant equipment
• Effective written and verbal communication in English
• Basic computer skills, including Microsoft Office and POS systems

Benefits

• Bonus based on performance
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off (PTO)
• Vision insurance
• On-the-job training
• Flexible hours
• Direct deposit available
• Friendly and supportive work environments
• Discounted meals

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

• Frequently required to sit, stand, and walk
• Use hands and fingers to handle or feel objects, tools, or controls, including fine dexterity (e.g., prepare food and drinks, handle money, write, operate a computer) and gross dexterity (e.g., carry items)
• Reach with hands and arms
• Climb stairs and ladders
• Balance, stoop, kneel, crouch, or crawl
• Talk and hear
• Occasionally lift and/or move objects up to 25 pounds or more
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

The work environment is that of a restaurant operation, including moderate to varying noises and temperatures.