Assistant General Manager

Benefits Employee Meals 401(k) Dental insurance Employee discounts Health insurance Paid time off Training & development Vision insurance Position Objective The Restaurant Assistant General Manager is the operational leader of the restaurant, responsible for the overall management of the day-to-day operations, including overseeing staff, ensuring guest satisfaction, and maintaining operational efficiency. This role involves significant management responsibilities, including financial performance, staff development, and adherence to health and safety standards. Essential Duties and Responsibilities Operational Leadership Direct comprehensive restaurant operations, ensuring optimal performance across all service areas. Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management. Develop and implement effective sales and profitability strategies. Leadership and Staff Management Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service. Manage shift operations, including scheduling, staff training, and performance evaluation. Create and maintain a positive and productive work environment for all employees. Financial Management Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting. Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances. Guest Experience and Compliance Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business. Ensure strict compliance with all health and safety regulations, including food safety standards. Regulatory and Administrative Responsibilities Maintain full compliance with local, state, and federal regulations concerning health, safety, and employment. Handle HR issues and communicate effectively on urgent matters. Regularly review and update compliance protocols and staff training to meet industry standards. Perform other duties as assigned, providing flexible and responsive leadership Requirements A minimum of 5 years of experience in restaurant management, with extensive knowledge of restaurant operations. Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management. Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices. Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment. Deep understanding of P&L statements, budgeting processes, and cost control measures. Availability to work flexible hours, including evenings, weekends, and holidays. Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations. #J-18808-Ljbffr