Assistant General Manager

Assistant General Manager

To lead team members in the execution of an excellent guest experience resulting in increasing guest counts, sales and MOP growth. To select, coach and develop team members.

Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant team members, optimizing profits and increasing sales, including:

• Manage all areas of operations within the restaurant including marketing and human resources, while ensuring the company's standards of quality, service and operations are maintained.
• Manage operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
• Work with the GM to maintain an accurate and up-to-date manpower plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Use appropriate selection tools to interview all restaurant hourly team members, ensuring team members hired meet company standards.
• Staff, train and develop restaurant hourly team members through orientation, ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.
• Directly supervise restaurant team members.
• Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e. R&M, marketing).
• Ensure proper security procedures are in place to protect team members, guests and company assets.
• Prepare end of shift reports including Daily Labor Control, Daily Food Control and Daily Sales.
• When acting as Manager-on-Duty, oversee restaurant operations including, but not limited to, preparing food, washing dishes, lifting objects up to 30 pounds, solving guest and team member complaints, constant standing and walking, work in noisy environment.

4-year college degree preferred or equivalent work experience. Minimum of 2-3 years of experience working in a quick-casual restaurant. Must be capable of performing all functions and meeting qualification standards for all hourly positions.