Assistant Restaurant Manager

ASSISTANT GENERAL MANAGER (AGM)
REPORTS TO: GENERAL MANAGER

Summary:
Responsible for assisting the General Manager with the overall planning and directing of functional activities of the restaurant
including marketing, sales, accounting and general administration
Essential Duties and Responsibilities:
• Knows the GAB mission statement and can execute
• Welcomes guests using the 10–4 rule
• Deliver impeccable guest satisfaction by making it your number one priority
• Acts as the Guest Services Coordinator during peak volume periods and assigns others as needed
• Executes 100% table touches, meeting new guests and cultivating regulars to have a positive impact on the financial results
of the restaurant
• Monitors performance against daily sales goals to achieve annual forecast
• Able to perform all FOH duties
• Comprehends labor cost and makes cuts in accordance with local labor laws
• Maintain a clean and operationally functional restaurant which includes; floors, mats, restrooms, trash receptacles,
coffee station & equipment, tables & chairs, specials board, office equipment, patio, doors and windows
• Works with Shift Leads to: control labor costs on a daily basis and minimize waste (both in terms of product and
paper goods), in order to maximize profitability
• Manage inbound catering orders and execution including, product needs, delivery, prep lists and follow up customer
satisfaction emails to clients
• Fulfill catering inquiries by sending event proposals upon request and ensure payment is collected prior to execution
• Coordinates with Shift Leads to train, motivate and incentivize the staff
• Assists with maintenance of inventories for all paper goods, food, beverages and other retail items
• Reviews nightly time entries to ensure time report accuracy for payroll
• Assists GM with inventory
• Records intracompany exchanges and generates related invoicing
• Prepares weekly transmittals of all vendor invoices
• Enters all invoices into Purchase Budget to monitor expenses to meet budget requirements
• Works with GM to schedule employees based on business needs and sales/budget forecast
• Prints daily employee rosters and schedules breaks as needed along with additional tasks above and beyond station checklists
• Participates in new hire orientation and schedules station training
• Implements restaurant marketing through communication to staff and distribution/posting of materials
• Maintains the facility by supervising adherence and completion of departmental checklists
• Ensures complete Guest Satisfaction based on company guidelines
• Manages quality control by monitoring all food/beverage production and planning
• Be an exemplary model for the GAB brand, both on and off the job
• Notifies GM of any needed maintenance and repair to the facility

Required Skills and Education:
• Oral and Written Communication Skills
• Customer Relations
• Diplomacy
• Organization
• Keyboard Skills
• Computer Literacy
• Professionalism
• Time Management
• Inventory Management
• Scheduling
• High School Diploma or Equivalent
• Prior restaurant management experience required
• Valid Food Handlers Certification