Lucilles BBQ - Assist. General Manager

POSITION SUMMARY

Assist with planning, directing, and coordinating the operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations. Duties and responsibilities include formulating and achieving business goals, assisting in managing daily operations, and planning the use of materials and human resources. The Assistant General Manager will also assist in cultivating and directing the cultural compass of the restaurant, which includes but is not limited to influencing and guiding the energy, service, and hospitality.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Direct and coordinate the activities of businesses or departments concerned with recruitment, selection, training, development, performance management, and separation; lead the Front Desk department in all aspects as previously mentioned above
• Assist with establishing or implementing departmental policies, goals, objectives, or procedures in conjunction with the Corporate Office, district and restaurant teams
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
• Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Assist with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Prepare team member work schedules and assign specific duties.
• Managing and engaging all team members; promoting a cooperative effort, teamwork, and positive morale; treating team members fairly and with respect; ability to lead with commitment and passion
• Delivering excellent guest service including personally greeting and engaging with guests
• Assist in assuring all food and product is prepared to order following standardized recipes and procedures within set time limits and presented according to guidelines.
• Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Resolving complaints from guests in a polite, effective, and friendly manner
• Participating in administrative requirements including cash handling, governmental compliance, and various other reporting as required by law
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
• Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary due to an unexpected absence or extra volume
• Develop initiatives and incentives to build sales, profitability and guest counts
• Collaborating with sales and catering teams to promote and book events
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other duties as assigned

KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation skills, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Moderate analytical and problem-solving skills with the ability to diagnose inadequacies and inefficiencies and implement solutions
• Moderate supervisory and leadership skills including, but not limited to, delegation of duties, evaluating performance, appraising, and taking disciplinary action when necessary
• Ability to read, prepare, and analyze financial data, figures, and transcriptions prepared on and generated by a computer