Job Title: Assistant General Manager
Location: Alexandria & Fairfax, VA | Onsite
Employment Type: Direct Hire
Schedule: Full-time (40 hours per week)
Compensation: $31.25-$33.65 per hour
Job Summary:
The Assistant General Manager supports overall restaurant performance by controlling food and beverage costs and production, developing restaurant employees, and driving increased sales and profitability. This role focuses on increasing guest satisfaction, managing operational issues, and ensuring restaurant standards for quality and service are consistently met. In the absence of the General Manager, the Assistant General Manager assumes responsibility for restaurant operations.
Key Responsibilities:
- Oversees full shift operations, including operations, marketing, and human resources, while ensuring quality and service standards and driving sales and cost control on every shift.
- Manages daily shift operations, including decision-making, staff support, guest interaction, scheduling, and staffing, while maintaining standards for quality, cleanliness, and procedures. Provides employee feedback, performs line checks throughout the shift, and ensures adherence to company policies.
- Provides guidance to employees on operational and procedural matters.
- Ensures food and beverage quality through proper cleanliness, organization, storage, and sanitation practices, and performs line checks as needed.
- Prepares for and supports new menu implementations by training employees, ensuring recipe adherence, and monitoring ticket times.
- Performs FOH staff checkouts by ensuring tickets are accounted for, comps are properly authorized, cash and credit card vouchers are collected, and required tip declarations are completed.
- Ensures cleanliness standards are maintained across HOH, FOH, and exterior areas of the facility.
- Ensures required meal breaks are provided and develops HOH employees through training, shift meetings, and in-store trainers, while enforcing uniform standards and providing ongoing feedback and follow-up.
- Oversees FOH staffing to maintain adequate coverage and minimize overtime, while ensuring sales forecasts and schedules align with productivity goals and daily labor controls.
- Interviews hourly employees and manages departmental scheduling to ensure proper staffing levels across shifts, supports ongoing employee development, and implements the manpower plan for hourly staffing.
- Ensures proper cash handling procedures are followed, balances cash on hand with end-of-day reports when acting as the closing manager, prepares cash drawers, performs cash drops, disburses petty cash as required, and prepares end-of-shift reports.
- Prepares daily food production and par levels, orders food and liquor items, verifies liquor, wine, and beer deliveries and billing accuracy, and prepares vendor payments where required by state law.
- Identifies operational improvement opportunities and implements action plans to support sales performance, profitability, and employee development.
- Approves all food and beverage comps or promotions.
- Develops employees for In-Store Training and NSO Training positions.
- Ensures a safe working and guest environment to reduce the risk of injury and accidents, and promptly completes accident reports when a guest or employee is injured.
- Ensures security procedures are followed to protect employees, guests, and company assets, including secured access to the beer walk-in, liquor room, and freezer, and retrieves items from these areas as needed throughout the shift.
Qualifications
Required:
- Highschool Diploma or equivalent required.
- Minimum of 2 years’ experience as a Manager working in a full service restaurant.
- Excellent verbal and people development skills.
- Must be validated on all positions in restaurant.
- Possession of a Valid ServSafe® Manager or other approved Management Food Handler Certification.
- Demonstrated ability to perform the duties of the position.
- A high degree of proven integrity and honesty.
Knowledge, Skills, and Abilities:
- Maintains composure when dealing with staff, including under conditions of urgency or pressure in a fast-paced environment.
- Coordinates multiple tasks while maintaining required operational standards during daily activities.
- Determines applicability of experience and qualifications of job applicants.
- Draws on operations experience and knowledge of procedures to recommend appropriate solutions to restaurant problems.
- Adheres to company standards and service levels to drive sales performance and cost control while overseeing high-volume operations.
- Effectively addresses guest complaints to support customer retention and future sales.
- Ensures a safe work and guest environment to reduce risk management costs.
- Establishes and maintains effective working relationships with leadership, employees, external agencies, and customers.
- Follows written and verbal instructions from leadership and communicates effectively, both verbally and in writing, with the public and employees at all levels inside and outside the organization.
- Supervise and direct employees and in-store trainers per shift
- Uses company systems and software tools to support operational and administrative functions.
- Demonstrates basic math skills and the ability to apply common-sense understanding to follow written and oral instructions.
- Performs daily computer-based office functions, understands and enforces policies and procedures, and manages multiple tasks effectively.
Working Conditions:
- Work is performed in a restaurant environment. May be required to work beyond normal business hours as needed to meet customer or operational requirements.
- Requires a minimum of five (5) days of full availability, including weekends and holidays.
- Ability to lift and/or move a minimum of 30 pounds.
- Vision requirements include close vision, distance vision, color vision, depth perception, peripheral vision, and the ability to adjust focus.
- Requires regular use of hands to handle or feel objects, tools, or controls, and to reach with hands and arms.
- Ability to work in both hot and cold environments.
- Requires frequent walking, reaching with hands and arms, stooping, and kneeling.
