Job Description – Assistant General Manager

Job Summary:

The Assistant Restaurant General Manager will oversee and manage the daily operations of the restaurant to ensure goals and objectives are achieved. 

Supervisory Responsibilities:

•    Hires and trains restaurant staff.

•    Organizes and oversees the staff schedules.

•    Conducts performance evaluations that are timely and constructive.  

•    Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

•    Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.

•    Ensures customer satisfaction with all aspects of the restaurant and dining experience.

•    Handles customer complaints, resolving issues in a diplomatic and courteous manner.

•    Ensures compliance with all food and health regulations.

•    Estimates food and beverage costs.

•    Manages inventory and purchases food and supplies.

•    Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.

•    Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.

•    Collaborates with General Managers and  Area Coaches to company leadership to develop and maintain marketing and brand.

•    Maintains sales records and tracks cash receipts.

•    Prepares and submits operations reports and other documentation requested by the regional manager. 

•    Coordinates with other support departments such as human resources, finance, and logistics to ensure successful production operations.

•    Performs other duties as assigned.