Assistant General Manager

Assistant General Manager

An Assistant General Manager works closely with the General Manager and performs specific tasks as requested by him/her. The AGM is responsible for the general operation of staff functions and all aspects of the restaurant in the absence of the General Manager.

Responsible for increasing guest counts through local store marketing and internal marketing.

Represents the restaurant in community activities and at the local chamber of commerce.

Keeps informed on restaurant trends and practices locally and nationwide.

Oversees restaurant operations on a daily basis.

Monitors safety conditions and employees' conformance with safety procedures; helps General Manager ensure that effective training for these programs is conducted in all departments.

Maintains contact with guests and helps to assure maximum guest satisfaction.

Receives and resolves guest and employee complaints.

Reviews all accidents and documents findings.

Assures that the restaurant's preventative maintenance and energy management programs are in use.

Participates in ongoing facility inspections throughout the restaurant to assure that cleanliness, safety and other standards are consistently attained.

Interacts with guests by answering questions, solving problems and overseeing service and cleanliness.

Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible and reports to Human Resources.

Functions as an administrative link between front and back of house.

Monitors internal cost control procedures.

Plans and coordinates training and professional development programs for the restaurant personnel i.e. wine tastings.

Monitors labor; evaluates scheduled and actual labor hours and costs.

Helps General Manager to monitor the budget and directs corrective action procedures as necessary to help assure that budget goals are attained.

Attends Management and Staff Meetings as scheduled.

Assists General Manager with achieving daily, weekly, monthly deadlines for submitting reports to Big Steaks Management as outlined on the BSM Calendar:

o DSRs

o Manager's Log

o Payroll/HR Related items

o Thank you/Comment Cards

o Concierge Report

o Staffing Schedules- maintains schedule for FOH

o Week in Review

o Invoices

Oversees the Front of House Staff ensuring policies, procedures and codes of conduct are adhered to.

Assists with Daily Line Checks

Assists with the ordering, receiving, inventorying and maintaining costs on Beverage products.

Assists General Manager to ensure all Staff are properly trained and are S-MAC certified.

Prepares the weekly staff schedule for approval by the General Manager.

Other ad hoc projects as assigned by the General Manager.

Conducts the first round of interviews for Front of House Staff for recommendation to the General Manager or hire staff for FOH.

Assists the General Manager with counseling and disciplining employees.

Provides feedback to the General Manager for the Performance Appraisal system.

Requirements:

4 years experience in a high volume, fine dining establishment.

S-MAC Certification in all positions.

Elite Certification

Job Type: Full-time

Supplemental Pay

• Bonus pay

Benefits

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• 401(k) matching
• Employee discount
• Paid training

Ruth's Chris Steak House