Assistant General Manager

Job Summary

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Reports to General Manager.

Activities and Responsibilities

Primary

Promote, work, and act in a manner consistent with the mission of Legacy Restaurant Group

Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

Ensure that guests feel welcome and receive responsive, friendly & courteous service at all times.

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Compile and balance cash receipts at the end of the day or shift.

Perform various financial activities, such as cash handling, deposit preparation, and payroll.

Supervise and participate in kitchen and dining area cleaning activities.

Investigate and resolve complaints regarding food quality, service, or accommodations.

Prepare all required paperwork, including reports and schedules in an organized, timely manner.

Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Be knowledgeable of restaurant policies regarding personnel.

Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Continually strive to develop staff in all areas of managerial and professional development.

Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks

Attend all scheduled employee meetings and offers suggestions for improvement.

Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

Fill-in for fellow employees where needed to ensure guest service standards and efficient operation

Supplemental

Greet and seat guests, and present menus and wine lists.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Present customer bills and accept payments.

Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.

Develop restaurant objectives, budgets, policies, procedures, and strategies.

Minimum Qualifications

Be 21 years of age or older

Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry

Must have at least one year of beer, wine, and liquor experience

Able to understand and speak using the predominant language(s) of guests

Excellent basic mathematical skills

Able to handle money and operate a point-of-sale system

Able to work in a standing position for long periods of time (up to 5 hours)

Able to reach, bend, stoop and frequently lift up to 50 pounds

Stamina and availability to work 50 to 55 hours per week