Frank & Andrea | Minneapolis - Assistant General Manager

Address 1235 4th St SE, Minneapolis, MN 55414, USA

Compensation $55,000.00/year

The Assistant General Manager (AGM) plays a crucial role in supporting the General Manager in overseeing daily operations, ensuring a high level of customer satisfaction, and maintaining efficient restaurant performance. This position is ideal for someone who is passionate about food service, thrives in a fast-paced environment, and is ready to take on a leadership role.

• Customer Service:
  Oversee and ensure that exceptional customer service is consistently provided by all team members.
• Training:
  Ensure that Shift Leaders are properly trained and prepared to lead their teams effectively.
• Monitoring Labor Costs:
  Track and manage labor costs to ensure they are within budget and provide assistance for shift leaders with staffing.
• Scheduling:
  Create and manage schedules for the team, ensuring optimal coverage for all shifts.
• Hiring and Staffing Recommendations:
  Provide recommendations for hiring decisions for General Manager in accordance with scheduling needs.
• Managing:
  Oversee Shift Leaders and Team Members, ensuring they meet performance standards and adhere to company policies.
• Inventory Management:
  Oversee and manage inventory, ensure stock levels are adequate and waste is minimized.
• Vendor Management:
  Manage relationships with vendors, placing orders as needed to ensure product availability.
• Cash Handling:
  Supervise cash handling procedures and engage directly in cash handling as needed to ensure accuracy and security.
• Oil Disposal:
  Check oil barrels and call company for pick up when necessary (Monthly).

• Attend bi‑annual staff meetings.
• Attend meetings with General Managers to discuss operations, logistics, etc.
• Execute a variety of tasks as needed in accordance with General Management requests.

• Knowledge of supervisory practices and procedures.
• Strong operational skills in a fast‑paced food service environment.
• Excellent communication and interpersonal skills.
• Strong organizational and problem‑solving abilities.
• Knowledge of food safety and sanitation procedures.
• Ability to manage labor costs and optimize staffing.
• Strong proficiency in using modern communication and productivity tools.
• Preferred:
  Bilingual in Spanish – reading, writing and speaking.

• Ability to stand for extended periods and work in a fast‑paced environment.
• May require lifting up to 50 lbs.

1+ years of restaurant managerial experience.

High school Diploma or GED required.

Competitive hourly wage with performance based incentives.

40 hours; requires flexible schedule to meet demands of the business.