Assistant General Manager ( AGM)

Assistant General Manager (AGM)
Assistant General Managers (AGMs) effectively and efficiently manage the restaurant within the policies and guidelines of the company to ensure guest satisfaction, profit maximization, and high performing work teams. AGMs provide hands-on support of the employees and tasks of every position including cashier, lobby, prep, grill, fries, and opening and closing duties.
Reports to: General Manager (GM)
☒  Full-time
☐  Part-time
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☐  Exempt
☒  Nonexempt


RESPONSIBILITIES

• Store Goals
• Assists profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Maintain an “A” health inspection rating at all times
• Customer Service
• Maintain excellent customer service
• Take customer orders, maintain fast, accurate service, and positive guest relations
• Answer customers’ questions and provide information of store’s policies and relevant procedures about the preparation or cooking process
• Resolve guest complaints or concerns
• Leadership
• Effectively train, supervise, and mentor Crew Members and Managers
• Hold employees accountable to Company standards using corrective action process
• Conduct performance appraisals
• Celebrate employee successes
• Lead by example, showing rather than telling
• Delegate fairly and appropriately
• Encourage employees to develop their skills and/or grow with the Company
• Teamwork & Communication
• Work as a team member to support other employees in their duties
• Follow the lead of your GM
• Communicate challenges and successes
• Be respectful of all guests, employees, vendors, and supervisors

• Accountability
  • Take ownership over tasks that are assigned to you
  • Hold self to the highest standard of performance
  • Be knowledgeable of and hold yourself to all Company standards
  • Be knowledgeable and hold yourself to the FGNY House Rules and the Employee Handbook
• Station Mastery
• Mastery of all stations: cashier, grill, fry, table, dressing and lobby
• Complete all training and re-training activities as assigned
• Process cash and credit card payments, refunds, gift cards, etc. in accordance with FGNY’s cash handling policy
• Operate kitchen equipment in an efficient and safe manner
• Ensure food quality meets company standards
• Ensure food storage and preparation meets company standards
• Stock and restock stations as necessary
• Maintain the restaurant with regards to cleanliness, neatness, and customer accessibility
• Other Responsibilities
  • Attend mandatory meetings including staff meetings, leadership meetings, etc.
  • Perform opening and closing duties to Company standards
  • Perform other duties as assigned by your supervisor

ESSENTIAL FUNCTIONS
Reasonable accommodation will be considered and implemented in accordance with ADA requirements. 

• 18 years of age
• Ability to walk, stand, bend, kneel, reach, and lift 50 pounds for the duration of your shift (up to 10 hours with scheduled breaks)
• Function in a fast-paced and noisy kitchen environment
• Tolerance to temperature fluctuations
• Work with hazardous substances such as hot oil
• Read, write, speak, and understand basic English
• Communicate clearly
• Lead a team effectively
• Use a basic computer system (ex. cash register)
• Finger dexterity
• Close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Available to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Maintain general knowledge of FGNY: locations, transportation, management team, etc.
• Adhere to Company’s policies and procedures, as well as City, State, and Federal laws and mandates