Assistant General Manager

Position Summary:

The Assistant General Manager is responsible for the overall operational excellence of a single Logan’s Roadhouse restaurant including building sales and all other aspects of profit and loss, preparing financial projections, hiring and training and development of both management and hourly team members, daily execution of safety/sanitation, monitoring compliance with company/state/federal regulations, quality food preparation and guest service. Responsible for cleanliness, repair and maintenance for the building equipment. The Assistant General Manager is responsible for communicating and administering all company policies and procedures and standing in for the General Manager when he/she is unavailable.

Essential Job Functions

• Model hospitality skills/behaviors by conducting 100% table visits of guests in the restaurant.
• Effectively handle guest complaints.
• Assist marketing techniques and research to attract new guests.
• Build positive, professional relationships with members of the community.
• Assist with all staffing needs to ensure proper staffing levels are maintained; review applications, interview candidates, and training.
• Plan and lead shift meetings and solicit feedback from team members.
• Provide performance feedback (including coaching & progressive discipline), development goals, and recognition to hourly team members on an ongoing and timely basis.
• Responsible for the proper submission and documentation of all guest and team member related injuries and/or incidents.
• Effectively communicate all employee relation issues to Human Resources.
• Manage shifts to achieve sales and profit goals (including hourly labor and cost of sales)
• Responsible for completion of administrative manager functions and transactions.
• Ensure adherence to SERV Safe Alcohol, Food , OSHA, and HACCP standards.
• Ensure PCI compliance for all credit card transaction documents.
• Conduct time punch audit daily and make corrections accordingly.
• Assist with rollouts of new company programs, policies, and procedures.
• Unload vendor trucks/pallets, ensure inventory is properly received and rotated.
• Ensure team meets or exceeds cost of sales actual vs legitimate target.
• Managerial authority for managers and direct supervision over all hourly team members in partnership with the General Manager.

• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.

• Assist General Managers in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log
• Assist General Manager in ensure all facilities concerns are reported to the Director of Operations and submit maintenance/repairs through the proper channels.
• Assist General Manager in making bank change runs for small bills and coins.
• Maintain relationships with vendors/ suppliers to ensure timely and cost -effective deliveries.
• Understand budget and analyze sales data to meet revenue goals while controlling cost from food
• waste and labor.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are adhered
• Assist General Manager in ensuring all facilities concerns are reported to the Director of Operations and submit maintenance/repairs through the proper channels.
• Monitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
• Other duties as assigned
The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform

Education/Experience/Job Requirements:
• Must be at least 21 years of age.
• Minimum two years restaurant management experience required.
• College degree preferred or equivalent in experience.
• Strong written and verbal communication skills.
• Ability to work independently with minimal supervision.
• Ability to positively motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Energetic and flexible.
• Maintains a calm, tactful demeanor when dealing with difficult situations.
• Well organized and detail oriented.
• Forms strong working relationships within team.
• Identifies additional tasks to be completed and willingly assists others.
• Follows direction with focused attention.
• Strong computer skills
• Must possess proper food handler and alcohol dispensing certifications
• Meets all company service standards
• Completes all ongoing certifications/validations (LTO, new menu, etc.)
• Maintains a clean area in the back -of-house.
• Works swiftly to complete all service well tickets within company timeframes
• Adhere to company Uniform Attire & Appearance standards

Physical Demands:
• 100% Walk and stand
• 75% Reach, bend, stoop, lift and wipe.
• 50% Operate Point -of-Sale system and make correct change.
• 10% Carry service tray weighing up to 40 pounds from kitchen or bar to dining room or drinking area up to and often exceeding 5 times per shift.
• 10% Lift and move 40 -pound cases about 10 times per shift and carry 50 yards.
• 10% Teams lift and move kegs up to 100 -pounds.
• Navigating steps when applicable to the location.