Assistant General Manager - Vero Beach 2373

SUMMARY OF KEY RESPONSIBILITIES

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manage, supervise and direct all hourly employees including with respect to their daily activities, work assignments, time off requests and unique needs.
• Conduct periodic performance evaluations and offer corrective discipline and/or counseling to team members as necessary.
• Direct work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant.
• Drive sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings.
• Ensure food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
• Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures.
• Resolve guest recovery situations using discretion.
• Follow Operations Playbook to ensure consistent daily operations.
• Utilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with management team.
• Enforce appropriate security measures at the restaurant.
• Control costs of food, supplies, and liquor expenses including conducting weekly inventory and recommending adjustments when necessary.
• Practice safe food handling procedures and enforce those procedures for all other staff members.
• Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
• Ensure all equipment is in good repair and/or take steps to ensure repairs are made and/or equipment is taken out of duty to avoid injury or accident to others.
• Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.
• Coach team to ensure food and beverages are prepared to Ruby Tuesday recipe specifications about portion, preparation, and plate presentation.
• Maintain a valid food safety certificate and any local compliance certifications.
• Apply for and secure new certificates when necessary.
• Execute new initiatives including new product and menu rollouts.