Assistant General Manager OR

Job Details Location: 11995 SW Beaverton Hillsdale - Beaverton, OR 97005 Salary Range: $58,656.00 - $68,700.00 Job Purpose The Bench/Assistant General Manager (AGM) assists the General Manager with overseeing the operation of the entire restaurant. Maintains a safe environment, and improves bottom line profitability through appropriate revenue management. In addition to supervising the operation of the restaurant on a shift‑by‑shift basis, the AGM fulfills the following responsibilities. Responsibilities Team: Assists General Manager with overall restaurant staffing planning. Assists other managers with hiring decisions for all departments. Conducts informative, focused weekly manager meetings in partnership with the General Manager. Creates, develops and implements incentive programs and contests in conjunction with the assigned Department Managers. Actively motivates Team Members to participate in all company promotions and incentives. Provides regular performance feedback and recognition to assigned Department Managers and Team Members, including timely performance appraisals. Assists General Manager with coaching other managers on effective performance management procedures. Assists General Manager with the ongoing performance management and development of assigned Department Managers. Guest: Actively looks for and identifies techniques to attract new guests. Responsible for the restaurant’s Guest Comment program; ensures all guest complaints are appropriately handled and within a timely basis. Provides feedback and coaching to managers on methods for handling guest complaints. Quality Operations: Facilitates and ensures adherence to new food product rollouts. Ensures assigned Department Managers and their teams meet or exceed company standards for serving quality products, recipe adherence and portioning. Communicates areas of opportunity to the assigned Department Managers. Helps general manager teach, coach and direct managers and Team Members on quality, service and cleanliness standards and proper inventory levels. Understands and analyzes pertinent sections of restaurant performance measurement tools (GEM, QSCs, audits, P&L) and troubleshoots problem areas; works with assigned Department Managers to create and implement action plans to address issues and follows up to ensure successful completion. Conducts administrative manager functions including entering invoices, inventory, end‑of‑day procedures, etc. Monitors all repair and maintenance and manages a preventative maintenance program for the restaurant and communicates needs to appropriate persons. Sales and Profits: Holds assigned Department Managers accountable for costs directly associated with their departments. Maintains proper inventory levels on all food and paper products. Participates in departmental meetings for assigned Department Managers and assists with communicating successes, new procedures and areas of opportunity. Establishes daily, weekly, monthly and quarterly projections. Understands the P&L statement; creates action plans for problem areas. Assists the General Manager in the creation and development of the annual restaurant budget. Teaches assigned Department Managers how to meet or exceed budgeted profit goals, reacts to trends and troubleshoots problem areas. Completes all other assigned duties or tasks. Qualifications Must be highly motivated, self‑directed and results driven with strong organizational skills, attention to detail and professional written and verbal communication skills. Possess the ability and desire to create a fun, exciting environment for both guests and Team Members. Skilled with basic mathematical computations. Proven track record of successfully managing multiple priorities in a fast‑paced work environment. Maintain confidential information and adhere to and enforce company policies, programs and compliance issues. Minimum of 2 years of restaurant or retail management experience; experience managing a restaurant with a full bar is preferred. Completion of a high school education or equivalent, a valid driver’s license to travel between units, a satisfactory background check and the ability to lift 50 pounds regularly. Completion of Buffalo Wild Wings Management Certification program. Has successfully managed each department (Greeter/Cashier, Hospitality, Bar and HOH) for a minimum of three periods each. #J-18808-Ljbffr