Assistant General Manager

Job Description

Job Description

City BBQ has 80 locations in 12 states and we are doing great business in our Wilmington joint. Our quick casual BBQ concept is recognized as one of the fastest growing in the industry and we have won awards for our BBQ in markets all over the country. In addition, City BBQ has been chosen by Columbus, Inc as a Top Employer in the city. What is important to us......we believe that relationship building, empathy, and intuition are all critical soft skills that impact every area. We also look for individuals who are driven by their own high self expectations and personal sense of duty. Community involvement has always been a high priority to us as we want to be a positive impact in the communities where we live and work side by side with our guests.

The search is now on for an Assistant General Manager to join our team in Wilmington. This person should have the traits listed above. They should also have previous GM experience in a quick casual or casual theme concept. City BBQ is a scratch kitchen operation and experience in a high volume, scratch kitchen is also vitally important.

Compensation will be top of market. Our Managers start at two weeks vacation per year, receive five floating holidays, have access to health insurance, and can participate in our 401K program with company match.

Training for the Wilmington location will take place in Raleigh and candidates must be able to commit to this. City BBQ provides lodging and per diem.

ASSISTANT GENERAL MANAGER

Position Summary and Mission:

He/she helps to lead the restaurant team to achieve personal and company growth in sales, profits, operations & quality standards and people practices.

Summary of Key Responsibilities
SALES AND PROFITS:

• Leads operational planning and execution to grow guest counts and sales.
• Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts.
• Maximizes profits by controlling expenses within established budget guidelines and thru using productivity & efficiency tools for food and labor costs.

OPERATIONS AND QUALITY STANDARDS:

• Ensure his/her restaurant meets or exceeds City Barbeque operations, sanitation, and quality standards.
• Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required.
• Utilizes Voice of Guest feedback to improve service execution by communicating and coaching team effectively.
• Ensures all guest survey callbacks and corporate feedback comments are resolved appropriately and closed out in the system in a timely manner.

PEOPLE DEVELOPMENT:

• Ensures the manager team is progressing in the development of skills defined in the City Map.
• Conducts 1-on-1 meetings with the management team on a regular basis.
• Provides coaching and feedback on an ongoing basis.
• Reinforces core values consistently.
• Develops employees through corporate training programs, individual development plans, and assignments; provides coaching and constructive feedback to employees as needed.
• Uses consistent practices in managing performance problems, accurately and consistently documenting performance issues, confronting teammates regarding performance, and reporting to HR when necessary in a timely order.
• Leads management team to understand the pulse of the team using the employee survey process and reacts appropriately to improve the position as a premiere employer in the marketplace.

Physical Requirements:

• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Move throughout the restaurant for extended periods of time (up to 10-12 hours per day).
• Move 50 lbs. for distances of up to 10 ft.
• Understand and respond to team members’ and guests’ requests in a loud environment.
• Perform basic math and understand finances and cost management.

Education/Experience Requirements:

• High school equivalency required; college coursework preferred.
• Previous supervisory and hospitality industry experience preferred.
• Proficient communication in English (verbal and in writing).
• Minimum 21 years of age.
• Proven track record of success as a restaurant manager.