The primary responsibility of the Assistant General Manager is to assist in the overall management of restaurant operations. This includes, but is not limited to: adherence to Company guest service standards, auditing, administrative, human resource, safety and security policies and procedures; ensuring the restaurant team is properly trained and developed; and meeting the fiscal goals of the restaurant.
Short and long-term success of the restaurant is impacted by management’s role in achieving 100% customer satisfaction and 100% compliance with and adherence to Company and government regulations including food and safety, department of Labor, and Company in-store image standards. Secures the Company assets with integrity including, but not limited to Company cash, equipment and inventory in accordance with Company policy.
PEOPLE DEVELOPMENT – Assists in the recruitment of successful Shift Manager and Team Member candidates for the restaurant. Implements and utilizes company-defined employee orientation program. Facilitates development and training plans for the restaurant team. Builds and maintains a positive and motivating work environment.
EMPLOYEE RELATIONS – Assists in conducting performance reviews for the restaurant team. Provides timely feedback and recognition, uses constructive disciplinary procedures and properly documents employee performance. Ensures communication channels and problem resolution is available on all shifts; utilizes a 24-hour “cool-down” when appropriate. Utilizes the communication process such as bulletin boards, postings and Company information. Escalates applicable matters to RGM, Above Store Leader or HR such as: performance issues, employment decisions, leaves, background checks, sexual harassment and other matters that substantiate their guidance and expertise to limit legal exposure.
SERVING THE CUSTOMER - Ensures restaurant meets Company guest standards. Lead the restaurant team by example to ensure 100% guest satisfaction, 100% of the time. Deliver at or above Company standards in “VOCs” and “Customer Mania” initiatives. Utilizes LAST when resolving guest complaints and empowers the restaurant team to resolve guest complaints.
FINANCIALS – As directed by management; track, complete and manage the restaurant’s financial controllables including, but not limited to: use of automated tracking systems, managing employee labor, overtime, food (COS), supplies within Company standards, conducting audits, cash management and making daily bank deposits per Company standards. Maintains and protects all Company assets.
OPERATIONS - Develops CORE behaviors and standards. Ensures compliance with all training standards; maintains operational updates and keeps restaurant manuals up to date. Follows proper opening, closing, safety and security procedures. Maintains cleanliness and preventive maintenance programs. Ensures compliance with all municipal, state and federal codes with scores; health inspections and sanitation procedures. Utilizes Food Safety Checklist and ensure all food safety procedures are followed to the standards set by the QA department. Communicate to the RGM or Above Store Leader all operational variances and employee issues. Monitors deletions and overrings to ensure adherence to Company standards.
COMPLIANCE - Completes employee and restaurant paperwork in a timely manner. Complies with and ensures execution of all Company policies.
MARKETING - Implements and executes all marketing programs to their fullest. Recognizes business generators and traffic patterns and plans shifts accordingly.
Restaurant Team – training, providing work direction and guidance, gaining respect; building trusting relationships.
Restaurant Management – providing operational reports and sharing/seeking advice on problem issues; establishing and maintaining a trusting relationship
Internal/External vendors - discussing required repairs, maintenance or shipments; establishing a trusting relationship.
Strong customer relationships in building loyalty, protecting brand integrity; developing and executing at or above Company standards for the customer experience.
ALWAYS represent the Company in a positive manner.
Knowledge and Skill Requirements
Education: High School diploma or equivalent required.
Experience: One year Restaurant management experience (QSR preferred). Advanced studies in business, restaurant management, or related field helpful.
Specialization: (licenses, certifications, etc…) Food safety certification according to state or local requirements. Reliable transportation, maintain a valid driver’s license and insurance for positions that require driving: Above Store Leader, General Manager, Assistant Manager and Shift Managers. In addition to reliable transportation, valid driver’s license and insurance, ASLs with positions requiring significant business driving must maintain an acceptable driving record (MVR).
- Personal Effectiveness - Takes personal ownership of tasks and responsibilities; handles constructive criticism with maturity; ability to operate under minimal direction and supervision, showing self-motivation and self-direction.
- Organization – Demonstrates discipline with excellent follow through attention to detail skills. Shows inititative and flexibility in managing multiple tasks.
- Collaborative – a “team player,” leads with an optimistic approach, building trust with employees and rapport with customers.
- Management Effectiveness - Gives clear work direction and motivates towards excellence. Pursues job problems quickly and decisively, knows when to seek assistance if needed.
Analytical- ability to read and analyze reports and count accurate inventory