Assistant General Manager

SUMMARY

Ultimately accountable for all aspects of cleanliness, labor, costs, production, maintenance and service of the restaurant.

ESSENTIAL DUTIES & RESPONSIBILITIES

Include the following. Other duties may be assigned.

• Be able to perform all duties and responsibilities of a cook, line server, and cashier.
• Coordinates activities of workers.
• Controls the cost of purchased goods through sales and inventory driven qualities.
• Controls the cost of labor through sales driven qualities
• Manages the overall restaurant.
• Responsible for all financial related controls and security
• Maintains quality standards.
• Maintains sanitation and operational standards to corporate or municipal requirements.
• Be able to address and resolve customer and employee complaints.
• Manages financial aspect of restaurant to meet or exceed budgeted expectations.
• Manages administrative procedures of the restaurant to meet or exceed corporate expectations.
• Leads in the hiring, training, retaining, motivating and terminating all restaurant personnel.
• Execute same duties and responsibilities when participating in outside events.
• Ability to develop a cohesive, results oriented team.
• Energize the team by demonstrating the passion and performance needed to do the job, do it right and enjoy the process.

SUPERVISORY RESPONSIBILITIES

• Manage all employees/managers within the restaurant on assigned shift

QUALIFICATIONS/ EDUCATION/EXPERIENCE

• Must meet the minimal criteria in background check
• Must successfully complete in-house management training program
• High School degree or equivalent
• Previous management or supervisory experience preferred
• Age requirements may apply in order to remain in compliance of State and Federal Law
• Ability to read, write and communicate in English, with the ability to communicate in Spanish helpful.
• Fundamental math and computer skills

PHYSICAL DEMANDS

Include the following. Other duties may be assigned.

• May be required to lift up to 50 lbs.
• Required to operate/access equipment set at standard heights, while walking or standing during entire shift
• Must reach, bend, stoop, lift, wipe and climb
• Some repetitive motion may be required

WORK CONDITIONS

• Must be available/willing to work evenings and weekends- shifts begin as early as 6 a.m., & end as late as 12 a.m.
• Must be accessible during operating hours and on occasion after operating hours
• Fast-paced restaurant environment, sometimes stressful
• Must have access to adequate transportation and complete the administrative driving requirement
• Complete work required within a limited space and within limited space
• Employee will often work in a hot environment with heavy and sometimes heated equipment.
• Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions and falls.

NOTE: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.