Assistant General Manager-AGM

The Assistant General Manager is responsible for the overall efficiency and technical operations of the restaurant and ensures Freddy's standard of quality, timeliness, and service. The Manager is responsible for training, refinement of staff and team building through employee motivation.

Leadership & Communication

• Ensures that all Company Standard Operation Procedures are followed
• Teaches & practices Freddy’s standards of quality, timeliness and service
• Maintains an environment of open communication, positive attitudes, and trust- based relationships with all personnel
• Ensures that Customer Satisfaction is the highest priority for all employees
• Consistently lives “hospitality” in every instance
• Leads by example – maintains professional image, appearance and language

Financial Performance

• Conduct daily labor analysis to achieve target labor percentage

• Ensures quality control standards and procedures are strictly enforced • Ensures all standardized portion control guidelines are followed and maintained

• Monitor sales trends, develop forecasts and make effective decisions to control the key cost of sales and labor
• Maximize productivity without compromising quality standards

Health & Safety

• Ensure full restaurant compliance with all health department regulations
• Immediately address critical violations on self-inspections, health department inspection reports and provide corrective action to prevent repeat violations
• Ensure that inspections are conducted, and correct on-going issues

Other Responsibilities

• Must enthusiastically meet guests needs, special requests and resolve guest complaints/concerns with the commitment to satisfy them
• Review and approve all schedules and forecasts
• Coordinate opening/ closing activities in a timely and safe manner
• Complete all operational checklists daily
• Ensure that all cash handling procedures are followed
• Ensure all paperwork and administrative forms are completed correctly and turned in in a timely manner
• Resolve conflicts and improve team members performance issues in a constructive manner and according to policies
• Must have experience in Microsoft Office, Excel, Word, and Internet

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The qualifications listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• One to three years Restaurant Management or other related experience generally required.
• Excellent written and verbal communication skills, with the ability to clearly communicate detailed information to guests, colleagues, and management.
• Excellent guest service skills with the ability to interact in a positive and professional manner to develop and maintain strong working relationships with guests, coworkers, and management.
• Strong attention to detail and organizational skills.
• Must pass background check
• Licenses and Certification o Non-expired driver’s license o Acceptable driving record as defined by company policy and insurance coverage requirements o Current foodservice certificates as required by state law

• Must be available to work morning, day, and evening shifts including weekends. • Must be available to work a minimum of 50 hours per week, or as management demands or restaurant needs dictate.

Physical Demands and Work Environment- (including but not limited to)

The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand, bend, kneel, climb stairs and walk; use hands to finger, handle, or feel; and reach with hands and arms.
• The employee must occasionally lift and/or move up to 50 pounds.
• The work environment is usually a well-lighted, heated and/or air-conditioned indoor setting with adequate ventilation. Occasional exposure to outside elements.
• The noise level in the work environment is occasionally high.
• Ability to stand for long periods of time.
• Adapt easily to changing temperatures in the kitchen.