ASSISTANT GENERAL MANAGER (AGM)
Job Overview:
- Plan and manage the restaurant to elevate customers dining experience,
- Compliance with company policies and procedures and federal, state and
- local regulations while meeting/exceeding financial goals.
- Position is responsible for the short-term planning and daily operations of
- the restaurant and bar.
- Recommends promotional ideas and assists the General Manager in
- controlling the budgets in various areas.
Responsibilities
- Manage the associates and the assistant managers in order to attract, retain
- and motivate the employees.
- Hire, schedule, train, develop, empower, coach and counsel, conduct
- performance reviews, resolve problems, encourage open communications
- and recommend and execute discipline action when appropriate.
- Implement company programs and manage the operations of the
- restaurant and bar to ensure compliance with federal, state and local
- regulations and ensure an optimal level of service, quality and hospitality
- are provided to the guest(s).
- Forecast, monitor, control and report on the various budgets and their
- components (labor costs, food costs, beverage costs, supplies, equipment,
- etc.,) to maximize revenue and minimize expenses while ensuring
- adequate supplies and staff are on hand to provide top quality customer
- service.
- Respond to customer trends, needs, issues, comments and problems to
- ensure a quality experience and enhance future sales prospects.
- Create, recommend and implement promotions, displays and ideas to
- capture more in-house guests and a larger share of the local market.
- Monitor and control the maintenance/sanitation of the areas and equipment
- to protect the assets, comply with regulations and ensure quality service.
Position reports to General Manager.
Qualifications
- Education/Formal Training: More than two years of post high school education.
Experience:
Three full years of full employment in a related position within a
related industry company or other organization(s).
Knowledge/Skills:
- Requires thorough knowledge of the restaurant practices and procedures in
- order to perform non-repetitive analytical work.
- May require knowledge of policies and procedures and the ability to
- determine course of action based on these guidelines.
- Supervision/management communication skills are required.
- Requires ability to investigate and analyze current activities or information
- and make logical conclusions and recommendations.
- Ability to make occasional decisions which are generally guided by
- established policy and procedures and at the advice of the General Manager.
- Excellent comprehension for assisting with guest and associate matters.
- Interpreting instructions from superiors.
- Excellent vision required for seating guests, expediting food, cleaning
- equipment, reading floor plans, charts, schedules.
- Must have excellent oral communication for communicating with guests and
- associates, issuing instructions and communicating policies.
- Excellent comprehension required to read and implement policies and
- procedures; writing schedules and reading forecast
- Must have knowledge of chemicals/agents for training purposes.
Physical Demands:
The physical demands described here are representative of those that must be
met by an associate to successfully perform the essential functions of this job.
- Ability to lift, push, pull and carry tables, chairs, trays and plates on a daily basis, 20 - 40 lbs.
- Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
- Mobility -95% of shift covering all areas of outlets supervising.
- Extended standing period to assist at hostess station
- Climbing stairs
Job Type: Full-time
Pay: $90,000.00 - $95,000.00 per year
Experience:
- Restaurant management: 1 year (Preferred)
Language:
Work Location: In person
