Asst. General Manager

Job Description

Job Description

SUMMARY

• The Assistant General Manager is responsible for managing the daily operations of our restaurant, including the development and performance of employees. In addition, they oversee the inventory (food and supplies), optimize profits and ensure that guests are satisfied with their dining experience.
• The Assistant General Manager reports to the Manager.

Job Requirements

General
• Oversee and manage all areas of the restaurant.
Financial
• Adhere to company standards and service levels to increase sales and
minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and
personnel/payroll related administrative duties are completed accurately, on time
and in accordance with company policies and procedures.
Food safety and planning
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with safety/sanitation standards, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
• Supervise portion control and quantities of preparation to minimize waste.
• ServSafe certified is a bonus but not required
• Will uphold all ServSafe guidelines.
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.
Operational responsibilities
• Ensure that proper security procedures are in place to protect employees,
guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and
accidents. Completes accident reports promptly in the event that a guest or
employee is injured.
• Manage shifts duties include: daily decision making, planning while
upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

Personnel
• Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance
expectations and by conducting performance reviews.

QUALIFICATIONS
• A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and
preparation, purchasing, sanitation, security, company policies and procedures,
personnel management, recordkeeping, and preparation of reports.
• Must possess a valid drivers license.
PERSONAL REQUIREMENTS
• Self-discipline, initiative, leadership ability and outgoing.
• Ability to motivate employees to work as a team to ensure that food and service
meet appropriate standards.
• Must possess good communication skills for dealing with diverse staff.
ACCOUNTABILITIES.
• Performs other duties and responsibilities as required or requested.
WORKING CONDITIONS
• Hours may vary if manager must fill in for his/her employees or if emergencies
arise (typical work week = 40 hours).
• Position requires prolonged standing, bending, stooping, twisting, lifting products
and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Vacation/Holiday Pay
• Vacation accrues at .5 days per month (6 days per year)
• Paid Holiday’s (Easter day, Labor Day, Fourth of July, Memorial Day, Thanks Giving day, Christmas Day & New Year’s Day (7 days per year))
Benefits
• BYG doesn’t offer health or dental insurance
Salary
• Hourly per year
• Annual Reviews

Job Description

SUMMARY

• The Assistant General Manager is responsible for managing the daily operations of our restaurant, including the development and performance of employees. In addition, they oversee the inventory (food and supplies), optimize profits and ensure that guests are satisfied with their dining experience.
• The Assistant General Manager reports to the Manager.

Job Requirements

General
• Oversee and manage all areas of the restaurant.
Financial
• Adhere to company standards and service levels to increase sales and
minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and
personnel/payroll related administrative duties are completed accurately, on time
and in accordance with company policies and procedures.
Food safety and planning
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with safety/sanitation standards, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
• Supervise portion control and quantities of preparation to minimize waste.
• ServSafe certified is a bonus but not required
• Will uphold all ServSafe guidelines.
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.
Operational responsibilities
• Ensure that proper security procedures are in place to protect employees,
guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and
accidents. Completes accident reports promptly in the event that a guest or
employee is injured.
• Manage shifts duties include: daily decision making, planning while
upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

Personnel
• Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance
expectations and by conducting performance reviews.

QUALIFICATIONS
• A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and
preparation, purchasing, sanitation, security, company policies and procedures,
personnel management, recordkeeping, and preparation of reports.
• Must possess a valid drivers license.
PERSONAL REQUIREMENTS
• Self-discipline, initiative, leadership ability and outgoing.
• Ability to motivate employees to work as a team to ensure that food and service
meet appropriate standards.
• Must possess good communication skills for dealing with diverse staff.
ACCOUNTABILITIES.
• Performs other duties and responsibilities as required or requested.
WORKING CONDITIONS
• Hours may vary if manager must fill in for his/her employees or if emergencies
arise (typical work week = 40 hours).
• Position requires prolonged standing, bending, stooping, twisting, lifting products
and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Vacation/Holiday Pay
• Vacation accrues at .5 days per month (6 days per year)
• Paid Holiday’s (Easter day, Labor Day, Fourth of July, Memorial Day, Thanks Giving day, Christmas Day & New Year’s Day (7 days per year))
Benefits
• BYG doesn’t offer health or dental insurance
Salary
• Hourly per year
• Annual Reviews