Assistant General Manager

Position Summary The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. Essential Functions Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes. Executes the Performance Management process consistently to ensure employees are set up for success and held accountable. Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements. Actively monitors, demonstrates, and provides training on all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking. Ensures proper supervision of restaurant through ongoing examination of station and customer activities. Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends. Drives customer‑focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards. Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems. Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation. Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant. Partners with the GM to ensure that restaurant‑level plan and marketing initiatives are in place and being implemented. Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets. Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors). Takes the initiative, addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. Position Qualifications/Core Competencies High school diploma /General Educational Development (GED) required, associate degree or higher preferred. Minimum of one year experience in restaurant operations or equivalent combination of education and experience. Proficient working knowledge of Microsoft Office applications. Must be able to work a flexible schedule including days, nights, and weekends. May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates. Effective Communication—Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant. Customer Focused—Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations. Developing Talent—Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth. Execution Excellence—Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience. Accountability—Holds team members and themselves accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. Work Environment Fast paced environment working with kitchen equipment in tight quarters. Physical Demands Requires constant movement in and around all areas of the restaurant. Ability to stand/walk constantly and for extended periods of time. Ability to reach overhead, bend, and stoop frequently and repetitively. Ability to work in a warm environment near grills, ovens, and vats. Can lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion. Work with various cleaning products. #J-18808-Ljbffr