Assistant General Manager Restaurant

LMA: 2. Adherence to Policies and Procedures 3.

Expense / Sales Targets Met: 4. Guest Experience

Capacity Requirements: Mental Capacity: Skills, learned abilities, training, experience and knowledge.

• Previous experience as a salaried manager.
• Bachelor’s Degree or equivalent experience in hospitality and food & beverage.
• Word, Excel, Outlook, R365 and Point-of-Sale System proficiency.
• Must be certified in Food Safety.
• Must comprehend the P&L budgeting process and accurately analyze data to determine the strengths and opportunities of restaurants.
• Ability to oversee payroll accuracy and process in a timely manner.
• Ability to maintain high standards for restaurant cleanliness, sanitation and food & beverage quality.
• Ability to write and deliver accurate and specific behavioral feedback to directs through same page meetings, quarterly conversations and annual reviews.
• Ability to interview, hire competent team members, oversee training and develop Certified Trainers in their areas of influence.
• Works with the Operations Specialist to deliver cascading messages.
• Seeks out and responds positively to guest feedback, always searching for ways to provide better quality food, beverage and service.
• Has a belief in the company’s VTO and a desire to achieve it.
• Ability to conduct weekly Level 10 meetings
• Performs and curates the criteria listed on the daily, weekly and monthly checklists.
• Accomplishes assigned rocks by using the Getting What You Want tool. Emotional Capacity: How you relate to others
• Working independently while contributing to the culture of accountability.
• Provide exceptional service and response time to both internal and external guests.
• Demonstrate consistency through words and actions – Seeks out, accepts and integrates constructive feedback and maintains control during difficult situations.
• Be open and honest in your communication, while adapting your approach to resonate effectively with diverse audiences.
• Be adaptable, flexible and ready to pivot. Physical Capacity: Stamina, physical demands, energy and tenacity.
• Ability to work 14-18 hour shifts, up to 6 days per week.
• Ability to lift up to 50 pounds.
• Ability to work in a standing position for extended periods of time.
• Ability to reach, bend and stoop frequently.
• Ability to fill in where needed to assist all team members to ensure guest service standards and efficient operations.
• Attend P&L review meetings each quarter with the Operations Specialist to execute financial plans and maintain compliance to financial objectives.
• Attend all EOS events as scheduled. Time Capacity: Available time + self-discipline to use time effectively.
• Ability to complete rocks and other to-dos in a timely manner.
• Maximize efficiency to complete workload in a timely fashion.
• Open availability to work nights and weekends.
• Minimum 5 days, 40-55 hours per week.

Company Description: Our purpose is to bring individuals together through the power of hospitality and shared experiences, while being the communities #1 Food and Beverage Partner.

Company Description: Our purpose is to bring individuals together through the power of hospitality and shared experiences, while being the communities #1 Food and Beverage Partner.