SUMMARY
The Assistant General Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
General
Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Financial
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Food safety and planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high-quality food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Guest Service
Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Operational responsibilities
Manage shifts which include daily decision-making, scheduling, and planning while upholding standards, product quality, and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Personnel
Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Community Involvement
Provide a strong presence in the local community and a high level of community involvement by restaurants and personnel.
QUALIFICATIONS
Proficient in the following dimensions of restaurant functions: purchasing, sanitation, security, company policies and procedures, personnel management, and preparation of reports.
PERSONAL REQUIREMENTS
Self-discipline, initiative, leadership ability, and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.
Ability to determine the applicability of experience and qualifications of job applicants.
ACCOUNTABILITIES
Keeps General Manager and Operations Manager / Chef promptly and fully informed of all issues (i.e., problems, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with restaurant policies and procedures.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested.
