ASSISTANT GENERAL MANAGER

Assistant General ManagerThe Assistant General Manager is one of the most vital roles in the restaurant as you will be working in conjunction with the General Manager and will be responsible for oversight of the entire operation, to ensure the restaurant and team is successful. The Assistant General Manager leads the team by providing guidance, direction, and opportunity to ensure that every guest who chooses Culver's leaves happy. This role is responsible for the operational and financial success of restaurant.Benefits include vacation time, monthly, quarterly and yearly bonus opportunities, wage increase opportunities every year, flexible shifts to fit your lifestyle, career advancement opportunities, and discounts for your Culver's cravings.Role responsibilities include establishing and meeting restaurant goals and initiatives, overseeing and coordinating training and development of restaurant team in all aspects of the restaurant and business operations, maintaining appropriate staffing levels to meet the needs of the restaurant, managing and overseeing the restaurant budget and costs, planning, adapting and leading in an ever-changing environment, consistently communicating and working with team and leaders to ensure policies, processes and procedures are being followed, organizing and maintaining the required and necessary records as they relate to the restaurant operations, equipment, inventory, quality control and team members, maintaining guest, team, and vendor relations as it relates to our brand, representing and leading in an amicable and professional manner, overseeing operations, policies and standard operating procedures, aiming for consistent productivity and quality, promoting guest satisfaction by managing and evaluating food quality and procedures, providing a safe, secure, and healthy restaurant by establishing, following, and enforcing sanitation standards and procedures, maintaining professional and technical knowledge by tracking emerging trends in the restaurant industry, and supervising the accurate implementation of new products and procedures per system-wide rollout procedures and standards.Qualifications include previous experience in a manager level role in the restaurant or similar industry or equivalent combination of education and experience, certified from a national food safety program, strong communication and decision-making skills, strong leadership skills with the ability to develop and sustain a high performing team, and ability to resolve conflict in a professional manner.Work environment and physical requirements include operating a computer and other office equipment for extended periods of time, moving items weighing up to 50 pounds for various needs, using smell, sight, and taste for testing menu items, possessing manual dexterity for assembly, able to reach, bend, push, pull and/or stretch body to grab or move items, remaining in a standing/sitting position for 4 or more hours at a time, able to quickly move about inside and outside the restaurant, able to use various kitchen equipment such as deep fryers, grills, toasters, etc., exposure to cold temperatures from coolers and freezers, as well as heat from cooking equipment, exposure to weather such as heat, cold, rain, snow and wind, and able to see, read, and comprehend a variety of written or displayed media.