Lucilles BBQ - Assist. General Manager

Hofman Hospitality Group•Tempe, AZ

16d•$60,000 - $75,000

About The Position

The Assistant General Manager (AGM) plays a key role in planning, directing, and coordinating the operations of a fast-paced, full-service restaurant in alignment with standardized policies to achieve excellent service, operational efficiency, and profitability. This individual will assist in formulating and achieving business goals, managing daily operations, and overseeing resource allocation. As the second in command, the AGM will take a leadership role in cultivating a positive restaurant culture, guiding service standards, and developing leadership talent within the management team. This role is also crucial in identifying and nurturing future leaders, ensuring that a pipeline of qualified candidates is created and ready for advancement.

Requirements

Must be 21 years of age or older at the time of application
High school diploma or G.E.D. equivalent required
Previous restaurant management experience; 2 to 3 years required; 4 to 6 years preferred
Ability to successfully pass a post-offer, pre-employment background check
Strong verbal and written communication skills, with the ability to engage staff, guests, and management effectively.
Ability to build rapport, collaborate with others, and maintain positive relationships across all team levels.
Skilled in negotiating and resolving conflicts with guests, staff, and vendors fairly and professionally.
Excellent organizational skills, managing multiple tasks and ensuring smooth operations.
Strong time management skills, capable of meeting deadlines and prioritizing tasks to maximize efficiency.
Ability to assess operational challenges, identify solutions, and implement improvements to enhance performance.
Proven leadership skills in managing, developing, and motivating teams, with experience in delegating, evaluating, and taking disciplinary actions.
Skilled in reading and analyzing financial data, managing budgets, and controlling costs to maximize profitability.
Proficient in using restaurant management systems, POS systems, HRIS, and other related tools.
Knowledge of food safety regulations and the ability to enforce sanitation and safety standards.
Strong understanding of full-service restaurant operations, including kitchen, front-of-house, and administrative functions.
In-depth knowledge of food and beverage offerings and preparation standards.
Proficient in speaking, reading, writing, and understanding English.
Strong ability to perform basic financial calculations and data analysis.
Proficient in Microsoft Office Suite and related software for managing operations and reporting.
Willing to work evenings, weekends, and holidays as needed to support restaurant operations.

Nice To Haves

Associate's or Bachelor's degree in a related field.
Previous experience in leading teams and developing management candidates.
ServSafe or equivalent Food Safety Manager Certification.

Responsibilities

Leadership Development and Coaching: Coach and develop existing management team members, ensuring that each individual has a clear development plan, consistent feedback, and the support needed to succeed in their current roles. Focus on developing a leadership bench by identifying and mentoring potential management candidates for future opportunities within the restaurant.
Team Management: Assist in managing all aspects of the restaurant's operations, including leading and developing a team that delivers superior service while maintaining operational excellence. Foster a positive, inclusive culture that emphasizes teamwork, respect, and employee engagement.
Recruitment and Training: Oversee recruitment, selection, and training processes for all staff, ensuring a diverse and well-prepared team. Lead training programs to enhance skills in service, hospitality, and product knowledge.
Performance Management: Monitor, evaluate, and provide constructive feedback on team and management performance. Address performance gaps through coaching and provide necessary support to enhance team effectiveness.
Operational Excellence: Assist with establishing and implementing departmental policies, goals, objectives, and procedures to improve operational standards. Actively contribute to the overall performance by reviewing financial statements, reports, and performance data to identify areas for improvement or cost reductions.
Guest Service Excellence: Ensure that all guests receive exceptional service through direct interaction and by ensuring that team members are trained to provide a consistent, high-quality experience.
Financial Oversight: Assist with budget preparation, financial forecasting, and analyzing sales data. Monitor and manage costs to meet or exceed financial goals, including labor, food, and beverage costs.
Health and Safety Compliance: Maintain a safe and clean work environment by adhering to all health, safety, and sanitation standards. Oversee daily safety inspections and compliance with IIPP and legal regulations.
Problem-Solving and Conflict Resolution: Resolve guest complaints or conflicts professionally and promptly. Mediate and resolve conflicts between team members to ensure a positive working environment.
Other Duties: Perform other duties as assigned by the General Manager to support restaurant operations and guest satisfaction.