Assistant General Manager

Job description: The Assistant General Manager (AGM) is responsible for overseeing all restaurant operations to ensure profitability, high-quality service, and compliance with company policies. The GM leads a team of managers and staff to provide excellent dining experiences, manage financials, and ensure the restaurant meets health and safety standards.

Key Responsibilities:

Operational Management :

Oversee daily operations, ensuring efficiency and adherence to company standards. Manage inventory, ordering supplies, and maintain equipment. Ensure the restaurant is clean, organized, and well-maintained.

Financial Management :

Develop and manage budgets, including labor costs, food costs, and other expenses. Analyze financial reports to identify areas for improvement and implement corrective actions. Monitor and control costs to maximize profitability.

Staff Management :

Recruit, hire, train, and supervise staff, ensuring high performance and adherence to company policies. Schedule staff to ensure proper coverage during peak and non-peak hours. Conduct performance evaluations and provide feedback and coaching.

Customer Service :

Ensure excellent customer service by resolving issues and complaints promptly and professionally. Monitor customer feedback and implement changes to improve service quality. Foster a positive dining experience for all guests.

Compliance and Safety :

Ensure compliance with health, safety, and sanitation regulations. Maintain up-to-date knowledge of all local, state, and federal laws related to restaurant operations. Implement and enforce company policies and procedures.

Marketing and Sales :

Develop and implement marketing strategies to attract and retain customers. Promote special events, menu items, and other initiatives to drive sales. Monitor competition and adapt strategies to maintain a competitive edge.

Qualifications:

Education :

Bachelor's degree in hospitality management, Business Administration, or related field preferred.

Experience :

Minimum of 5 years of experience in restaurant management, with at least 2 years in a general manager role.

Skills :

Strong leadership and management skills. Excellent communication and interpersonal abilities. Proficiency in financial management and budgeting. Ability to work in a fast-paced environment and handle stress. Knowledge of health, safety, and sanitation regulations.

Certifications :

Food Safety Manager Certification preferred.

Job Type:

Full-time Pay:

$80,000.00 - $85,000.00 per year

Benefits:

Flexible schedule Paid time off

Work Location:

In person