Assistant General Manager

The Assistant General Manager (AGM) is responsible for overseeing all restaurant operations to ensure profitability, high-quality service, and compliance with company policies. The GM leads a team of managers and staff to provide excellent dining experiences, manage financials, and ensure the restaurant meets health and safety standards.

Key Responsibilities:

Operational Management:

• Oversee daily operations, ensuring efficiency and adherence to company standards.
• Manage inventory, ordering supplies, and maintain equipment.
• Ensure the restaurant is clean, organized, and well-maintained.

Financial Management:

• Develop and manage budgets, including labor costs, food costs, and other expenses.
• Analyze financial reports to identify areas for improvement and implement corrective actions.
• Monitor and control costs to maximize profitability.

Staff Management:

• Recruit, hire, train, and supervise staff, ensuring high performance and adherence to company policies.
• Schedule staff to ensure proper coverage during peak and non-peak hours.
• Conduct performance evaluations and provide feedback and coaching.

Customer Service:

• Ensure excellent customer service by resolving issues and complaints promptly and professionally.
• Monitor customer feedback and implement changes to improve service quality.
• Foster a positive dining experience for all guests.

Compliance and Safety:

• Ensure compliance with health, safety, and sanitation regulations.
• Maintain up-to-date knowledge of all local, state, and federal laws related to restaurant operations.
• Implement and enforce company policies and procedures.

Marketing and Sales:

• Develop and implement marketing strategies to attract and retain customers.
• Promote special events, menu items, and other initiatives to drive sales.
• Monitor competition and adapt strategies to maintain a competitive edge.

Qualifications:

• Education: Bachelor’s degree in hospitality management, Business Administration, or related field preferred.
• Experience: Minimum of 5 years of experience in restaurant management, with at least 2 years in a general manager role.

Skills:

• Strong leadership and management skills.
• Excellent communication and interpersonal abilities.
• Proficiency in financial management and budgeting.
• Ability to work in a fast-paced environment and handle stress.
• Knowledge of health, safety, and sanitation regulations.

Certifications:

• Food Safety Manager Certification preferred.

Job Type: Full-time

Pay: $80,000.00 - $85,000.00 per year

Benefits:

• Flexible schedule
• Paid time off

Work Location: In person