Assistant General Manager

Benefits:

• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

  Position:                    Assistant General Manager   Reports to:                General Manager     The Assistant General Manager (AGM) is responsible for supporting the General Manager (GM) in all aspects of restaurant operations to ensure a high standard of customer service, efficient and profitable business performance, and a positive work environment for all employees. The AGM will oversee daily operations, manage staff, and ensure compliance with all health and safety regulations.       Key Performance Elements/Essential Functions     Operational Management:    

• Supports the GM in efficient and effective restaurant operations on a day-to-day basis.  
• Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company-specified products.  
• Ensure high standards of food quality and service.  
• Ensures building, equipment, furniture, and fixtures are in good repair, clean, and regularly maintained.  
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action.  
• In the absence of the GM, the AGM is responsible for managing and directing all aspects required within the restaurant.  

Financial Management:   

• Assists in managing the restaurant's labor, cost of goods, and overall budget, and making the required adjustments to labor & schedules on a shift-to-shift basis without compromising the Guest experience.  
• Monitor financial performance, including sales, expenses, and profitability.  
• Assists with the inventory, purchasing, receiving, and storage of company-specified products.  
• Assists in providing an ability to drive sales through community engagement – become a presence in the community.  
• Prepare regular reports on financial performance for the Operations Leadership Team and Restaurant Support Center.  

Staff Management:   

• Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance.  
• Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.   
• The restaurant’s secondary point of contact for selecting, training, developing, and motivating team members to achieve operational excellence.  
• A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.  
• Works with the GM to appropriately schedule FOH and BOH employees to ensure adequate coverage and that the labor budget is met.    
• Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities.  
• Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.  
• Set the standard for the restaurant through leadership by example.  
• Ensures a safe and harassment-free environment for all Team Members and Managers.  
• Resolve staff conflicts and handle disciplinary actions as needed.  

Customer Service:   

• Provide exceptional customer service and promptly address guest complaints and concerns.  
• Monitors guest feedback and provides support to the GM to implement improvements based on feedback (Yelp reviews, OpenTable reviews, Guest emails, etc.).  
• Maintain a positive and welcoming atmosphere for guests.   

Marketing and Promotion:   

• Work with the GM and Marketing Team to develop and implement marketing strategies to attract and retain guests.  
• Execute company-wide promotional events and special offers.  

Compliance and Regulations:   

• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes.   
• Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely.  
• Implement and enforce company policies and procedures to ensure compliance.  
• Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly.  

Position Requirements   

• Minimum of 2 years of full-service restaurant experience along with experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, restaurant manager, etc.) in a high-volume full-service restaurant concept.  
• Ability to insp