Restaurant Assistant Manager

Restaurant Assistant General Manager - Start at $40,000 to $60,000+ per year Our Assistant General Managers not only have an appetite for bottomless fun & compassion for our crazy loyal guests, they also maintain high standards in restaurant cleanliness, building maintenance, sanitation, food quality, and are a superhero for our guests. The AGM holds the title of master motivator, coach, and delegator of duties onto Associate Manager(s) and/or Shift Supervisor(s). The AGM is truly second in command of the business with responsibility for overall operations and performance in the GM’s absence. At Red Robin, we believe the responsibilities of an AGM should also represent our BURGER values: Bottomless Fun Be a champion of culture and bottomless fun while directly supervising on average 50-75 Team Members, and Associate Manager(s) and/or Shift Supervisor(s). Have a cheerful spirit while also championing and adhering to all company standards and policies including the code of conduct, attendance, uniform and appearance policy. Be the delegator of duties and follow up on tasks while remaining accountable overall for the restaurant and Team Members to make sure our guests continue to love coming to Red Robin. Unwavering Integrity Do the right thing, even when it’s tough or no one is looking: adhere to federal, state and local laws in addition to company policy, protect company assets, and hold Team Members accountable to these standards. Regulate compliance with work authorization, liquor service, wage and hour laws and break requirements where applicable. Ensure adherence to company cash handling and payment processing procedures. Immediately communicate equipment problems, practice good preventative maintenance on store assets. Maintain our gold standard by preparing end of shift reports including daily labor, food cost and daily sales. Relentless Focus on Improvement When appropriate prepare and conduct one to ones to give feedback and take any necessary disciplinary action in line with company standards. Since we are always striving to be better, regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous service improvement. Optimize profit by scheduling HOH labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc. Genuine Spirit of Service Unbridled hospitality and personal connections are in our DNA – exercise good judgment and decision making in escalating concerns and aggressively resolve issues. Increase sales by ensuring guest satisfaction and prompt problem resolution by going above and beyond to meet our guests needs. Ensure complete and timely execution of corporate & local restaurant marketing programs including off premise catering and sales. We believe in a total team mentality, expect to spend limited time performing hourly FOH/ HOH functions including food preparation, cooking, cleaning, serving and greeting our crazy loyal guests when needed. Responsible for HOH operations (hiring, scheduling, cost management, ordering, etc.) Extraordinary People Remarkable people make us better: The Restaurant Management Team is responsible for the selection, on-boarding and retention of Associate Managers, Shift Supervisors & Team Members through motivation, recognition, coaching and development. Honor our Team Members by setting performance expectations and monitor training process to ensure quality of training. Recognized Burger Authority Maintain food quality standards for the restaurant – because nobody does burgers as well as we do. Make sure we are the gold standard in taste, quality, and presentation by complying with OSHA, local health and safety codes as well as Company safety and security policies. Ensure that Team Members avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision. Conduct line checks and ensure the cleanliness of the restaurant by adhering to specified standards, passing Health Department audits with exceptional ratings, and training staff on proper sanitation guidelines. Sounds Great! What’s the catch? Must be at least 21 years of age. Minimum of 1 year full service restaurant leadership experience preferred (some exposure to P&L and sales building a plus). Highschool diploma or equivalent required, some college preferred. Serv Safe certified recommended. Must be able to obtain alcohol service permit where required by law. Must be able to work a flexible schedule including opening, closing, weekends and holidays. li> Reliable transportation required. * Salary level is determined by relevant experience. Superhuman powers not required, but you should expect: Lifting to 10lbs frequently and up to 50lbs occasionally; Lifting overhead frequently. Twists and reaches regularly. Grasps objects to move or manipulate them frequently. Stands and walks constantly. Listen to and comprehend Team Members and guests over background & equipment noise. Frequent hand washing required. Exposure to cleaning chemicals, heat and a/c, & freezer. Expect to work with computers, iPad technology for inventory, calculators, copy machines, printers, desk supplies, cash drawers, food products and cooking equipment. Must wear personal protective equipment as required by Red Robin and or mandated by federal, state and local regulatory authorities. #J-18808-Ljbffr