The Assistant General Manager is responsible for assisting the General Manager with the overall operation of the restaurant that includes hiring & development of their team, guest satisfaction, serving quality food and beverages, maintaining the financial performance of the business, marketing initiatives, maintaining safety and cleanliness standards, inventory, food cost and labor control, and providing a positive, upbeat work environment and culture.
Essential Functions
- Provide leadership and development for all Team Members.
- Ensure store staffing levels are being met and maintained based on seasonality and business needs.
- Review applications, complete interviews and onboard new Team Members.
- Prepare Team Members’ schedule within established labor standards.
- Foster a healthy and collaborative team environment.
- Provide leadership and direction to ensure the culture is alive and thriving and employees work in an environment of respect, fairness and teamwork.
- Hold regular team meetings.
- Coach and counsel Team Members and prepare disciplinary action as required following the Progressive Discipline Policy.
- Inspect uniform and grooming of Team Members and handle discrepancies accordingly.
- Complete and conduct Team Member performance evaluations.
- Foster growth by providing leadership, guidance, and clear direction.
- Ensure accountability of all Team Members.
- Lead the daily operations to ensure all aspects of the business meet established performance and profitability goals.
- Identify ways to improve guest service experience.
- Visible on the floor, particularly during peak business.
- Ensure par levels for supplies and equipment are maintained; replenishing shortages or additional items as needed.
- Ensure the work environment is safe, secure, and healthy by following and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; maintaining the patio, walkways and parking lot.
- Maintain knowledge of the menu, limited time offers, specials, promotional items, catering orders, rewards program and other operational knowledge and ensuring the Team Members are knowledgeable in all areas as well.
- Management of financials through daily, weekly, monthly budgets.
- Ensure food and labor costs are managed and controlled; minimize waste, ensure products are prepared according to brand standards.
- Maximize profitability through upselling, portion control, monitoring accuracy of charges, cash handling procedures, and community marketing initiatives.
- Identify marketing strategies to increase cover counts and profitability.
- Build strategic partnerships and relationships within the community.
