Assistant General Manager

Restaurant Assistant Manager As a Restaurant Assistant Manager, you will support the overall management and operations of the restaurant. You will work closely with the general manager to ensure efficient operations, maintain high standards of food quality and customer service, and meet financial targets. Key Responsibilities Operational Leadership: Assist the general manager in overseeing daily operations, including opening and closing procedures, cash handling, and managing shifts. Monitor and maintain restaurant cleanliness, sanitation standards, and adherence to food safety regulations. Ensure efficient use of resources and equipment to maximize profitability and minimize waste. Team Management and Development: Supervise and train crew members and shift managers, providing guidance, feedback, and coaching. Assist in scheduling shifts and managing staffing levels. Conduct performance evaluations and recommend disciplinary actions in collaboration with the manager. Customer Satisfaction: Address customer inquiries and resolve complaints. Monitor service quality and ensure all team members uphold customer service standards and brand expectations. Financial Management: Assist in managing restaurant finances, monitoring sales and expenses, controlling costs, and achieving targets. Prepare and analyze financial reports such as sales, inventory, and labor costs. Inventory and Supply Chain Management: Manage inventory levels and order supplies to meet operational needs. Ensure proper storage, rotation, and usage of products to maintain quality and freshness. Compliance and Safety: Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections and audits to maintain operational standards. Communication and Collaboration: Communicate effectively with staff and corporate headquarters to convey updates and metrics. Collaborate with kitchen staff, servers, and support personnel to coordinate operations. Assistant Manager Behaviors Solving customer complaints quickly and with a smile. Providing feedback to restaurant team members in a positive manner. Following cash, security, inventory, and labor policies and procedures. Reading and understanding reports and responding appropriately to solve problems. Requirements Proven experience in a supervisory or assistant management role within the restaurant industry. Leadership and interpersonal skills, with the ability to motivate and inspire team members. Knowledge of food safety regulations and best practices. Strong organizational and time‑management skills. Flexibility to work various shifts, including evenings, weekends, and holidays. Education and Certification High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements Ability to stand, walk, and move around the restaurant environment for extended periods. Lift and carry objects weighing up to 25 pounds. Work in a fast‑paced and sometimes stressful environment. Benefits Medical, Dental, Vision Health Plan options. 401(k) Retirement Plan. STD, LTD, and Life Insurance options. Opportunities for career advancement within the restaurant management team. Employee discounts on meals and beverages. Training and development programs to enhance leadership and management skills. Paid Time Off in the First Year. Monthly Performance Bonus. Annual Awards for Top Performers. EEO Statement HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regard to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Location 2024 Concessions Pentagon Rooms #2B760, Arlington, Virginia 20310 Pay Transparency Range $18.50 - $22.00 #J-18808-Ljbffr