Job Description: Assistant General Manager
Nature and Scope of Position
Assist the General Manager with the profitable operation of restaurant by following the company's vision, values and culture.
Essential Functions
Increase guest counts and sales by developing guest loyalty through quality of operation, personalized customer attention and staff development.
Partner with the General Manager to recruit, hire, train, develop, retain, supervise, appraise, discipline, terminate and schedule employees to ensure successful restaurant operations.
Demonstrates respect for each individual by ensuring proper training and development of non- exempt restaurant staff and restaurant trainers is completed and documented while adhering to company guidelines.
Assist the General Manager by ensuring proper management of the facility and equipment using preventive maintenance, energy conservation, repairs and security measures while ensuring that safety, sanitation and cleanliness requirements are met.
Responsible for acceptable scores on all health department and QRE (Quality Restaurant Evaluation) audits while adhering to company guidelines for financial responsibility.
Partner with the General Manager to ensure employee awareness, understanding and execution of all company Human Resources Policies and Procedures.
Responsible to analyze results and develop or implement corrective action plans during his/her shift.
Develop guest loyalty through quality of operation, personalized customer attention and staff development.
Responsible to achieve budgeted profit levels.
Attend scheduled management, regional and company meetings; make presentations as requested.
Give input in the formulation of plans and programs; meet established objectives.
Exhibits integrity in all actions by ensuring secure transportation of daily bank deposit(s) during each shift.
Demonstrates a passion to serve by showing up in a pressed shirt, clean pants, non-slip shoes and name tag at all times.
Can work flexible hours, handle a variety of shifts and be punctual as required by the operation of the restaurant.
Perform all other assigned projects and duties.
Qualification Requirements:
Must be 18 years or older
Valid driver's license and car insurance.
Certification through Management Training Program(s) is required after hire.
Serve Safe Food and/or Serve Safe Alcohol Certifications also a plus.
Supervisory Responsibilities
Directly responsible for the supervision of approximately 20-50 non-exempt employees during his/her shift(s).
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems in accordance with ABRH's Human Resources Policies and Procedures and vision, values and culture.
Skills and Knowledge
To perform the job successfully, an individual should demonstrate the following competencies:
Possess a thorough understanding of BOH and FOH operating and management techniques as they apply to the restaurant industry.
Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate and discipline employees.
Ability to read and analyze financial statements troubleshoots when necessary and quickly responds to information.
Must be able to display ongoing proficiency in the use of all restaurant equipment.
Ability to communicate the English language clearly, simply and accurately through both proper written and verbal skills.
Bilingual is a plus.
Uses sound judgment in day-to-day decisions by applying the company's vision, values and culture.
Education and Experience
Successful completion of required training,.
A degree in Hospitality, Business, or Hotel/Restaurant Management or other related field is preferred.
A minimum of one year of prior managerial experience or supervisor experience is required.
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