Assistant General Manager

Assistant General Manager SUMMARY: The Assistant Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development and performance management of employees. In addition, the Assistant Manager oversees the inventory and ordering of food and supplies, optimizes profits and ensures the guests are satisfied with their dining experience. The Assistant Manager reports to the Restaurant General Manager. Financial Adhere to company standards and service levels to increase sales. Ensure that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food Safety and Planning Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitization standards and procedures and complying with health and legal regulations. Ensure consistent high quality food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Maintain accurate inventory and control cost of goods. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of food and supplies. Must be ServSafe certified and uphold all ServSafe guidelines. Complete weekly Food Excellence Self-Assessment. Guest Service Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Operations Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Manage shifts which include daily decision making, scheduling, and planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Personnel Ensure all employees complete training. Communicate job expectations, planning, monitoring, and enforce policies and procedures. Develop employees by providing ongoing feedback and establishing performance expectations. Prepare schedules and ensure that the restaurant is fully staffed for all shifts. Develop crewmembers to become Shift Leaders and develop Shift Leaders to become Assistant Managers. Accountabilities Maintain compliance with all state, local, and federal regulations, as well as company policies and procedures. Perform loss prevention audits to ensure all laws are being followed. Uphold the company’s purpose and values. Keep the Restaurant General Manager promptly and fully informed of all issues (e.g., problems, unusual matters of significance, and positive events) and take prompt corrective action where necessary or suggest alternative courses of action. Complete job responsibilities in a timely and effective manner. Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate conducive to maximum employee morale, productivity, and effectiveness. Accomplish company goals by accepting ownership. Perform other duties and responsibilities as required or requested. #J-18808-Ljbffr