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Form of workJob Description
The Assistant General Manager (AGM) manages the operations of the restaurant during scheduled shifts. Responsible for assisting the General Manager (GM) in developing and achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Responsible schedule generation, labor planning and management, inventory management and some disciplinary actions.
Key Accountabilities
Job Essentials Roles & Responsibilities:
- Promote the company’s Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence.
- Monitor and document shift managers, team leads and OM performance utilizing the People First System; provide support and opportunities to achieve their full potential.
- Identify employee concerns and proactively address to satisfy the employee and ensure compliance with established policies. Communicate major or recurring concerns to the GM.
- Educate and empower OM to resolve minor guest issues that require manager involvement. Assist in resolving major issues and communicate to GM.
- Educate shift managers and team leads to manage regulations and customer service standards.
- Create and realize financial objectives by motivating staff and implementing marketing strategies.
- Schedule employee shifts balancing employee’s work/life considerations and needs of business.
- Verify crew member hours. Manage payroll notes in the shard drive.
- Conduct physical inventories. Calculate food and labor cost. Verify food and paper supply orders.
People Management:
- Generate a constant stream of candidates for Shift Manager position by building relationships and brand recognition in the local community, in addition to development from within.
- Recruit, hire and develop Shift Managers and Certified Trainers by leveraging the tools available.
- Develop and motivate Shift Managers and Certified Trainers. Monitor and formally evaluate their performance relative to established goals.
- Ensure Trainer and Shift Manager compliance with productivity and service standards by retaining a sufficient number of well-trained and productive employees.
- Demonstrate ability to adapt to change. Support and lead direct reports through changes.
Quality Management:
- Monitor and evaluate restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards.
- Validate equipment is properly maintained to ensure productivity levels are met. Recommend decisions regarding repair or replacement of equipment.
- Ensure the timeliness and quality of local marketing programs and evaluate effectiveness.
- Resolve operational issues within the restaurant and communicate to the GM.
- Attend required AGM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices.
- Ensure key deadlines are met through time management and delegation
- Assist in coordination, implementation and execution of new initiatives, as directed by GM.
- Responsible for employee onboarding, administration and assignments.
Financial Management:
- Monitor and evaluate the financial performance of the restaurant according to business objectives developed by the Area Manager.
- Identify financial trends and performance improvement opportunities. Develop a recommendation to resolve. Share with GM.
- Responsible for ensuring accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses.
- Prepare and review financial reports.
