Assistant General Manager

The Assistant General Manager is responsible for developing and operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved; and where an environment that fosters creativity, free thinking and intelligent decision making is encouraged. The AGM assists the General Manager with responsibilities for all aspects of the restaurant; in particular as related to sales, growth of the business, cost management and staff development.

The AGM is ultimately responsible for Training and Development of employees.

• Developing a cohesive team of managers and chefs, and managing them to work toward thecommon goals of the restaurant.
• Possessing a high level of initiative and drive to do whatever is necessary to build and run asuccessful operation.
• Working closely with management to create a team atmosphere among staff, which is fun and professional.
• Leading by example.
• Facilitating weekly management meetings.
• Establishing clear communications along all lines within the business.

• Taking a long-term view with regard to guest satisfaction, making every decision based on what isbest for the guest.
• Working with the management team to increase guest counts and to develop a loyal base of satisfied, return customers.
• Solving problems so that each guest will want to return.
• Ensuring that management is an integral part of the hospitality equation by maintaining an active presence in the dining room through regular table visits with guests, getting to know guests, finding out what is important to them, what they like and what they don’t.
• Remaining focused on the importance of creating long-term, loyal customers who return again andagain; this is at the heart of the business and is critical to our success.

The AGM is responsible for ensuring that the restaurant is operating at or above company standards. The AGM must operate the restaurant in accordance with all operating priorities. The AGM must pay attention to detailin all areas of the operation, including food, service, hospitality, training and development, security, safety,cleanliness, sanitation and physical structure. Specifically:

• Ensuring all chefs, managers and hourly employees adhere to our standards regarding quality ofproduct, service and hospitality.
• Ensuring that a safe and clean environment is the norm, and all products are properly handled.
• Regularly following up discussions of guest and staff feedback regarding the above.
• Running high quality FOH pre-shift meetings for consistent communication of our operational standards and goals.
• Assisting with weekly management meetings to ensure consistent communication of our operational standards and goals to both the FOH and BOH managers.
• Ensuring that company-training programs are effectively administered for all departments.

The AGM is responsible for generating strong financial performance for the health of the restaurant and the company. The AGM is responsible for ensuring that the restaurant meets and exceeds budgeted financial goals. Specifically:

• Monitoring and maintaining all cost control centers; further development of store-specific cost savings initiatives and strong follow through on all standard systems.
• Analyzing monthly profit and loss statements, developing action plans from them, implementing them and following through on plans.
• Overseeing all aspects of purchasing (ordering) within the restaurant.

• Establishing and maintaining appropriate staffing levels and remaining abreast of any changes thatmay impact staffing needs.
• Overseeing and participating in the recruiting and hiring of high quality employees, including managers.
• Esta…