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Zaxby's

Assistant General Manager

Career Insights for Restaurant / Food Service Manager

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Based on Virginia data

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What they do

A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.

$59,536 / year median in Virginia

+8% projected growth

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Job Description

The Assistant General Manager (AGM) is a key leadership role that supports the General Manager in ensuring that all aspects of the restaurant run smoothly. This role involves managing a team of over 30 crew members, overseeing operations, and driving sales and profitability. The ideal candidate will possess strong character, integrity, and the ability to lead and inspire a diverse team.
Key Responsibilities:
Sales and Profitability:
Drive annual increases in sales and profitability by maintaining high standards in all operational aspects of the restaurant.
Store Culture:
Cultivate a positive store culture and develop initiatives to ensure low employee turnover and high morale.
Operational Management:
Oversee inventory management, employee scheduling, and cost controls to optimize store performance.
Compliance and Cleanliness:
Ensure the store is clean, orderly, and compliant with all food safety and operational standards.
Recruitment and Training:
Recruit, onboard, and train new assistant managers and team members, fostering their development and integration into the team.
Team Leadership:
Lead and mentor a team of over 30 employees, holding them accountable and promoting a collaborative work environment.
Guest Experience:
Maintain a guest-oriented approach, ensuring every guest has an enjoyable and memorable dining experience.
Safety and Environment:
Create and maintain a safe, secure, and healthy work environment for employees, adhering to all relevant safety regulations.
Requirements:
Experience:
Previous restaurant management experience with a proven track record of achieving operational goals.
Leadership:
Ability to lead, mentor, and motivate a team of 30+ employees.
Operational Skills:
Competence in performing facility opening/closing procedures and managing various operational tasks.
Guest Orientation:
Strong focus on providing an exceptional guest experience.
Work Environment:
Demonstrated ability to create and maintain a safe and healthy work environment.
Diversity:
Experience working with a diverse team to achieve common goals.
Integrity:
A trustworthy and responsible individual with strong moral and ethical standards.
Physical Requirements:
Ability to lift over 50 lbs.
Schedule:
Fully open availability with no restrictions for holidays, dayparts or days of week.
Transportation:
Must have a valid drivers license and own personal vehicle.
Benefits:
Competitive wages Opportunities for professional growth and advancement Employee discounts and perks Health, Dental and Vision insurance
Job Type:
Full-time Pay:
$18.00 - $22.00 per hour Expected hours: 35.0 - 45.0 per week
Benefits:
Employee discount Flexible schedule Health insurance Paid training
Shift:
Day shift Evening shift Morning shift Application Question(s): This position may at times require travel. Do you have a valid drivers license and your own personal vehicle? This position requires fully open availability. Are you able to meet this requirement?
Experience:
Management:
1 year (Required)
Work Location:
In person