Assistant General Manager

Assistant General Manager

Summary
:
The Assistant Manager is responsible for creating a culture that reflects company values. Responsibilities include managing daily operations, selecting and developing staff, overseeing inventory and ordering, optimizing profits, and ensuring guest satisfaction. Reports to the Restaurant General Manager.

• Financial
  • Adhere to company standards and service levels to increase sales.
  • Ensure all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Food Safety and Planning
  • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures and complying with health and legal regulations.
  • Ensure consistent high quality food preparation and service.
  • Maintain professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
  • Maintain accurate inventory and control cost of goods.
  • Supervise portion control and quantities of preparation to minimize waste.
  • Estimate food needs, place orders with distributor, and schedule delivery of food and supplies.
  • Must be Serv Safe certified and uphold all Serv Safe guidelines.
  • Complete weekly Food Excellence Self-Assessment.
• Guest Service
  • Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Operations
  • Ensure a safe working environment for employees and guests to reduce risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
  • Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
  • Investigate and resolve complaints concerning food quality and service.
• Personnel
  • Ensure all employees complete training.
  • Communicate job expectations, planning, monitoring, and enforcing policies and procedures.
  • Develop employees by providing ongoing feedback and establishing performance expectations.
  • Prepare schedules and ensure that the restaurant is fully staffed for all shifts.
  • Develop crew members to become Shift Leaders and develop Shift Leaders to become Assistant Managers.

• Maintain compliance with all state, local and federal regulations, as well as company policies and procedures. Perform loss prevention audits to ensure all laws are being followed.
• Uphold company’s purpose and values.
• Keep Restaurant General Manager promptly and fully informed of all issues (i.e., problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
• Complete job responsibilities in a timely and effective manner.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Accomplish company goals by accepting ownership.
• Perform other duties and responsibilities as required or requested.