Summary:
The Assistant General Manager (“AGM”) reports to the GM and is primarily responsible for overseeing all aspects of restaurant operations and management, including day to day operations involving personnel, financials, health and safety, food and beverage service, equipment, guest relations, facilities and regulatory compliance.
Duties and Responsibilities:
Using the AGM’s independent discretion and judgment, the position:
• Interviews, and provides new employee orientations. The AGM also develops team members’ skills through on-going training, coaching, and leadership to ensure individual strengths are maximized to benefit the organization and ensure the highest possible level of customer satisfaction.
• Counsels, disciplines and documents team members for performance related issues, as well as provides on-going feedback and annual reviews for team members.
• Provides recommendations for team members’ advancement, promotions, and wage increases.
• Assists the General Manager, as needed, in managing and overseeing all aspects of the restaurant in a manner that ensures the organization’s reputation for excellence is maintained.
• Oversees and ensures compliance with applicable Health Department regulations for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensures compliance with operational standards, Company policies, federal/state/local occupational, health and safety regulations, laws and ordinances.
• Ensures a positive guest service by interfacing with guests to build relationships and to diffuse and resolve complaints.
• Ensures a safe working and guest environment to reduce the risk of injury and accidents, and completes accident reports promptly in the event that a guest or employee is injured.
• Fosters a high staff morale by creating a positive and supportive work environment, encouraging and modeling effective collaboration, instilling team support of organizational values, standards, procedures, priorities and objectives, setting clear guidelines and expectations, and delegating duties to team members. • Provides a liaison role with the BOH to create unity between the FOH and BOH team members.
• Provides regular service and menu training to all staff.
• Helps oversee cash handling protocols and ensures proper accounting and reconciliations are performed to minimize Company losses.
• Develops and implements strategies to increase revenue and control expenses to meet organizational financial goals.
•  Ensures vendors deliver the quality of services and products that ensure the organization’s high-quality standards are maintained. *Any and all other duties as assigned
Skills and Abilities:
• Excellent interpersonal and communication skills in order to effectively engage with others.
• Ability to listen and speak in order to maintain effective communications in the performance of essential job functions.
• Ability to read and comprehend multiple data sources, such as written work instructions, policies, procedures and other work materials in order to perform essential duties in accordance with safety, sanitation and operational standards and trainings.
• Effective writing skills to compose ideas, work instructions and directives, policies/procedures, corrective actions, and other communications.
• Working knowledge of financial and budgeting principles, including the use of the POS systems, generating reports, and analyzing reports/budgets/spreadsheets.
• Working knowledge of information technology and social media platforms.
• Fundamental business management experience which includes industry knowledge, financial management, and organizational development practices.
• Knowledge of the Health and Safety codes, Labor codes, and general employment laws to ensure the organization maintains full compliance.
• Proactive and self-motivated, with strong organizational and time management skills.
• Able to work a flexible schedule, including varying shift length and days, including weekends and holidays.
Work Behaviors
• Exemplifies the Company’s values.
• Fosters and promotes effective employee relations, including a workplace culture of hospitality, respect, safety and sanitation.
• Consistently manages, evaluates and documents employee behavior and performance.
• Demonstrates a responsive, caring and respectful approach in all personal interactions with others.
• Complies policies and procedures, including Health and Safety, sanitation, food and alcohol service, code of conduct, work rules and management instructions, and deadlines.
• Complies with all hygiene, personal grooming, dress code requirements.
• Participates in all required trainings and completes all required examinations.
Education and Experience:
• Knowledge of computers (MS Word, Excel, Open Table, Resy,Toast, Hot Schedules).
• Proficient in the following: purchasing, sanitation, security, Company policies and procedures, employee management, recordkeeping, and preparation/analyzation of reports.
• At least 2 years of experience managing restaurant operations as an Assistant General Manager, 3 years as a Restaurant Manager or Senior Manager within a high-volume setting.
• Strong guest service foundation with the ability to coach, build a team, problem solve, and lead a team.
• Demonstrate a financial acumen with P&L statements and labor models.
Certificates and Licenses
Manager Food Handler Certificate, and RBS Certificate. Travel Requirements Travel as required.