Assistant General Manger - Troy - 4669

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.
• Ensure CHARM Service Model is executed by every team member with every guest.
• Provide, direct, and schedule Front of House and Back of House training to ensure all team members have current knowledge of all Ruby Tuesday policies, procedures and specs.
• Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures.
• Use discretion to resolve guest recovery situations.
• Follow Operations Playbook to ensure consistent daily operations (and take appropriate actions when staff members fail to comply).
• 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 so that the safety of our employees and guests are always maintained (this may include counseling, re-training or discipline when deemed appropriate by the AGM).
• Manage and make recommendations to help control the costs of food, supplies, and liquor expenses including conducting weekly inventory and recommending adjustments when necessary.
• Understand, manage, and 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 if deemed appropriate in the discretion of the AGM.
• 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.
• Responsible for execution of new initiatives including new product and menu rollouts; this aspect of the job requires creativity and initiatives of the individual AGM.
• Lives our core values every day: Be Real. Do Good. Walk Together.