Assistant General Manager

Summary

Coordinates food service activities of the restaurant by performing the following duties.

• Accommodates and documents the needs of customers; communicates these needs to the staff to ensure guest satisfaction.
• Estimates food and beverage costs and requisitions or purchases supplies.
• Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Assists in establishing and controlling the weekly work schedule for staff.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality and service complaints.
• Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Controls and counts all charge and cash purchases at the end of each meal period.
• Maintains a program for sound employee relations and the safety of all employees.
• Oversees and monitors portion control standards of food and beverages for the staff.
• Initiates and oversees in-house promotions for the restaurant.
• Responsible for training all positions in the restaurant to ensure standards are being upheld.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

High school diploma or general education degree (GED); and two to four years related experience and/or training; or equivalent combination of education and experience.

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

To perform this job successfully, an individual should have knowledge of word processing software; spreadsheet software; inventory software; internet software; and order processing systems.

Directly supervises employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to work near moving mechanical parts; toxic or caustic chemicals, and outdoor weather conditions.

The noise level in the work environment is usually loud.