Assistant General Manager

Northcutt (134) Position status: Full Time Summary The Assistant Manager is responsible for managing the daily operations of the Moe’s Southwest Grill. The role ensures that the restaurant team creates quality food and provides excellent guest service in a fun, fast‑paced environment. It also requires adherence to company policies, procedures, and standards, as well as the day‑to‑day leadership of people and financial management to achieve a return on investment. Essential Functions Interview and train team members for restaurant operations, preparing, cooking, packaging, and serving food promptly. Maintain food quality, safety, and brand standards, and manage food flow, ordering, receiving, and storage to minimize waste. Deploy schedules, position employees, and coach staff on operational standards while taking corrective action when needed. Maximize profitability by controlling costs of sales, labor, payroll, and other controllable expenses, and ensuring adherence to operational systems and procedures. Generate accurate administrative reports, including daily, weekly, and periodic financial reports. Create a fun, fast‑paced atmosphere for team members and guests, greeting customers with a consistent welcome message. Achieve 100% guest satisfaction in quality, service, and cleanliness, and take corrective action as necessary. Enforce sanitary practices, cleanliness, and maintenance of all restaurant areas; comply with food safety and brand standards. Implement security procedures to protect guests, employees, and assets, ensuring safety and reducing incidents. Maintain a professional image through punctuality, cleanliness, uniform standards, and overall appearance. Exhibit behaviors that demonstrate the company values and perform additional tasks as directed by leadership. Perform other duties as assigned. Education and Work Experience Required High school diploma or equivalent (required). Associate’s degree in business or a related field preferred, or equivalent experience in restaurant operations. ServSafe certification required. At least one year of restaurant management experience (required). Required Knowledge, Skills, and Abilities Quality restaurant operations. Financial acumen. Strong guest service skills. Effective communication. Shift management skills. Computer proficiency. Driving capability. Self‑discipline and leadership skills. Multi‑tasking ability. Effective leadership of a restaurant team to achieve company goals. Adherence to company core values – Quality Way. Physical and Cognitive Requirements The employee must regularly communicate clearly, move, and remain in a stationary position. Occasionally transport or move up to 50 pounds. The employee must detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items, information, and objects in an office or restaurant environment. Work Environment The noise level in the work environment is usually moderate. #J-18808-Ljbffr