Assistant General Manager

Job Overview:The AGM is responsible for leading department-level restaurant operations; modeling and demonstrating leadership that is grounded in Fork in the Road Core Values and Operating Company Principles. Successful performance is measured by consistent delivery of balance results through our systems, methods and procedures. This ultimately leads to sustained growth in sales and profits achieved through personal, people, business and results leadership.Reports to: General ManagerRoles and ResponsibilitiesGuestProvide extraordinary focus on guestDevelop, nurture and sustain guest relationships to ensure exceptional dining experiences-“experiential dining”Proactively visits, interacts and solicit feedback with guest; build guest loyalty; handle guest request, comments and complaints and recover guest effectivelyCoach employees how to deliver a competitively superior guest dining experience; actions impact the guest experience; anticipate, identify, and resolve issues that impact the guest experienceSupport local sales and marketing efforts to build new salesEmployeeModel and demonstrate standards and expected behaviors grounded in the Fork in the Road Core ValuesStaff, train & develop, and retain best in class, engage, guest-focused employeesCommunicate goals and expectations to employees; complete and conduct on time team member performance reviewsObserve desired behaviors and performance and direct activities of employees, coach employees on operational, interpersonal and teamwork skillsCommunicate positive and re-directive feedback openly, honestly, candidly and on time; motivate employees to improve performance through constructive feedback and progressive discipline (where appropriate)Develop and empower employees to make decisions independently which positively affects the guest experienceAddress employee comments and complaints immediately and resolve as neededSupport employee through training and development to achieve their professional dreams and goalsIdentify development opportunities to teach leadership skills in employees for future roles within Fork in the RoadDevelop, nurture and maintain positive working relationships with peers, local restaurants and Restaurant Support Center team membersEstablish and maintain a productive and fun work environment in the restaurantFinancialAchieve restaurant financial goals as specified for department or area of responsibilityCommunicate areas of performance needing improvement to meet business plan to department employees as appropriateProcess ExcellenceSelect and maintain a fully staffed top- quality team within the restaurant by recruiting top-quality candidates, reviewing candidate applications, interviewing candidates, and conducting reference checks; ensuring selection and training systems tools & resources are being used to select and train quality hiresCreate schedules for employees; monitor labor through forecasting and tracking systems; adjust labor on shifts to account for guest count and guest flowEnsure employees are following systems, methods and processes for food safety, sanitation and quality, security, and relevant checklist are completed, coach employees on systems and processesCoordinate with vendors and oversee the repairs and maintenance of the building, landscaping, parking lot, equipment, seating and technology; communicate needs to team and secure needed support and approvalEnsure the quality of food and beverage to include ordering and managing beverage inventory, product specifications, preparation of ingredients and recipes, proper temperatures and presentationAssess currant inventory, place orders and verify incoming shipments of products tools and suppliesConduct new product, menu roll-out and procedural training to employees in a timely mannerReview operational numbers and reports and take appropriate action; audit guest checks and manage cashAdjust sales/guest count forecast based on historical trends as well as current guest counts and sales; adjust restaurant labor to account for increased and decreased guest count flowConduct a wide variety of administrated duties in support of restaurant operations, and in compliance with local, state and federal lawsEnsure all verbal and written communications from the RSC are communicated to appropriate employees and all changes are implemented on time according to procedureManage Open Table reservations, private parties and large parties; maintain up-to-date guest databaseApply advanced food, beverage & service etiquette knowledge and techniqueRequired Leadership CompetenciesPersonal LeadershipActs with Character and IntegrityLives the Fork in the Road values; is truthful and forthright with self and others; aligns words and actions; understands and refuses to cross ethical boundaries even when unpopular; works for the common good not the personal gainValues and Respects DiversityMakes a personal priority to embrace and leverage diversity and inclusion; values diverse viewpoints; demonstrates cultural competenceCommunicates Effectively and with CandorEngages in open, honest and candid conversation with one another; accurately andconcisely conveys key points and main messages across different settings and audiencesPeople LeadershipKnows and Champions and EmployeeSeeks to understand the guest and value employees’ unique needs and aspirations; considers talent decisions from the perspective of the employee; brings the voice of the employee“to the table” ensures that they have the tools; resources, and opportunities they need to succeedCoaches and Develop,Engages in regular, frequent, and supportive communications and feedback, facilities professional development to help employees maximize their performance and reach their fullest potentialBusiness LeadershipKnows and Champions the GuestSeek to understand the guest and his/her dining experience considers business decisions from the perspective of the guest; brings the voice of the guest “to the table” is dedicated to meeting the expectations and needs of the guest; maintains culture of hospitality and service excellenceThinks Strategically about the BusinessDraws upon a solid understanding of the business (e.g.., industry, operations) to critically evaluate pertinent issues, situations, and events; sees clearly ahead anticipates future consequences and trends; uses broad perspective to make sound decisionsLeverage Capability Across BoundariesLeverages an understanding of the Fork in the Road enterprise and operating companies to fully utilize cross-team (in restaurant or across locations in region) cross-function (culinary, bar/hospitality, service) and cross-business unit (across other Fork in The Road Brands) capabilities-systems, people, and processes-to achieve business resultsResults LeadershipDefines and Achieve Excellence and AccountabilityPersistently strives for the right goals, and measures success in terms of the results achieved, realizes excellence through successfully translating visionary through leadership into action; holds self and others accountable to a high standard of excellence and performanceSupports Innovation and ChangeGenerates, supports, and remains open-minded to new ideas and insights; understands how to manage change and motivate others to embrace itEducation, Training, Experience and other Key QualificationsHigh school diploma or equivalent required; Bachelor’s degree (Hospitality, Business or related field) preferred1+years management or supervisor experience in restaurant, hotel, retail or general business required2+years casual dining or full-service restaurant management experience preferredServSafe, local and state certifications or the ability to obtain requiredProficiently communicating (verbal and in writing) in English requiredMust be at least 21 years of ageEntry level Master Sommelier course, preferredOr equivalent combination of education, training and experienceALL employees are expected to abide by all company policy and procedures at all times. Managers (exempt employees) must abide and enforce company policy and procedures at all times. #J-18808-Ljbffr