A Baker’s Crust Assistant General Manager is responsible for managing all aspects of their Baker's Crust restaurant and ensuring that its operations are aligned with the Company's policies, procedures and quality and safety standards. As an integral part of the success of the Baker’s Crust Artisan Kitchen brand, this individual seeks to maintain and improve the Company's image through streamlined operations and quality service. The Assistant General Manager is also responsible for overseeing food quality and sanitation and ensuring that the operations of their restaurants are following all necessary corporate and regulatory guidelines.

This full-time career opportunity is an Area Management position that will require travel in the Hampton Roads area (Norfolk, Chesapeake and Virginia Beach) and assignments of varying detail and duration. 

 A Baker's Crust Assistant General Manager:

• understands & operates their restaurant in accordance with Baker's Crust policies, procedures, standards, specifications, guidelines, and training programs,
• meets company budgetary goals by striving to drive restaurant and catering sales and manage costs to budget,
• is responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with company policies and procedures,
• maximizes sales and profits through management of food, operating supplies and labor costs,
• establishes and maintains appropriate staffing levels; makes employment and termination decisions consistent with our company guidelines,
• is responsible for the maintenance of all employee files including but not limited to, termination, counseling, disciplinary actions, accidents, and injuries,
• checks and maintains all service areas for proper set-up and cleanliness,
• possesses full knowledge of bar and menu items and be able to make recommendations,
• greets guests in a timely, professional and courteous manner,
• verifies that guests purchasing alcohol are at least 21 years of age,
• takes accurate food and beverage orders from guests in a timely manner,
• develops and trains staff in all aspects of the operation including but not limited to specific job duties, customer awareness and service, and sanitation standards; consistently uses and teaches suggestive selling techniques,
• develops and maintains effective and positive employee relations,
• administers prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures,
• ensures strict adherence to food quality and freshness standards, to include proper handling and storage, portion size, point of sales recipe specs, prep recipe specs, freshness, presentation, proper sanitation and cooling techniques, and line checks,
• conducts accurate & efficient inventories and proper ordering of all food & beverage items.

To be considered for this position, a candidate must: 

• have be a high school graduate or equivalent, 
• be 21 years of age or older,
• exhibit a passion for food and has culinary/cooking skills,
• hold a valid food handler's card,
• have current American Red Cross certifications in Adult First Aid and CPR,
• have a minimum of three years of experience as a restaurant general manager (preferred),
• effectively communicate in English (verbal and written),
• have a courteous, friendly and professional demeanor,
• be able to stand, walk, and bend for prolonged periods of time (up to 8 hours),
• be able to lift up to 50 lbs.,
• have strong and reliable cash handling skills,
• be able to work in a fast-paced, high-pressure environment while continuing to smile and have a positive attitude,
• have leadership and coaching experience,
• have experience with P&L and sales building,
• possess excellent basic arithmetic skills and have the ability to operate POS system,
• possess strong team building skills.