Assistant GM - Scottsboro - 4202

Ruby Tuesday•Scottsboro, AL

1d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) is responsible for the day-to-day management of all aspects of the restaurant and is a senior on-site management contact for customers and team members. The AGM trains, supervises, and directs kitchen and service team members, responds to customer needs and concerns, and makes timely decisions to support excellent service and a high-quality dining experience. The role also uses sound business judgment to help maximize sales, customer satisfaction, and profitability while working within corporate budget and cost-control objectives. The AGM helps ensure that restaurant operations consistently meet sanitation, safety, and food-quality requirements. The position oversees employees and shifts, supports compliance with company policies and applicable wage-and-hour regulations, maintains equipment and operational processes, and implements company initiatives, including product and menu rollouts. The AGM is expected to embody the company’s core values: “Be Real. Do Good. Walk Together.”

Requirements

Must be at least 21 years old.
High school diploma or high school equivalency required.
Valid driver’s license.
Commitment to excellence in friendly service.
Proven ability to grow sales.
Ability to inspire and motivate others.
Ability to analyze issues and solve problems.
Ability to set clear goals for oneself and the team.
Strong verbal and written communication skills.
Ability to foster collaboration and teamwork.
Maintain a valid food safety certificate and any required local compliance certifications; obtain new certifications when necessary.
Ability to work up to 55 hours per week.
Regular attendance is required.
Ability to stand or walk for hours at a time.
Ability to hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, stoop, lift, and carry items up to 50 pounds.
Ability to tolerate significant temperature changes and frequent immersion of hands in water and cleaning or sanitizing solutions.
Required vision abilities include close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.

Nice To Haves

Bachelor’s degree preferred.
Two years of hands-on restaurant management experience preferred.
ServSafe certification preferred, or ability to obtain certification before completing training.

Responsibilities

Manage, supervise, and direct hourly employees, including their daily activities, work assignments, time-off requests, and individual needs.
Conduct periodic performance evaluations and coach, counsel, or apply corrective discipline as needed to uphold work rules and conduct standards.
Observe kitchen operations and promptly address issues that are out of alignment.
Set employee hours and weekly schedules, assign tasks, and direct work before, during, and after restaurant operating hours.
Drive sales and guest satisfaction while managing food costs, inventory, utility usage, and Health Department ratings.
Maintain cleanliness, organization, food storage, and sanitation to ensure food quality.
Ensure every team member executes the CHARM Service Model with every guest.
Provide, direct, and schedule Front of House and Back of House training on Ruby Tuesday policies, procedures, and specifications.
Supervise food and beverage production and preparation in accordance with established recipes and procedures.
Use discretion to resolve guest recovery situations.
Follow the Operations Playbook and take appropriate action when staff do not comply.
Use the digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes to the management team.
Enforce security measures to maintain the safety of employees and guests, including counseling, retraining, or discipline when appropriate.
Manage and recommend measures to control food, supply, and liquor costs, including conducting weekly inventory and recommending adjustments.
Practice and enforce safe food-handling procedures.
Follow company policies and procedures, state and federal wage-and-hour regulations, and restaurant filing responsibilities.
Ensure equipment is in good repair, arrange repairs, or take equipment out of service when appropriate to prevent injury or accidents.
Manage operational processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, and food safety.
Coach the team to prepare food and beverages to Ruby Tuesday recipe specifications for portion, preparation, and plate presentation.
Maintain a valid food safety certificate and required local compliance certifications, applying for new certificates when necessary.
Execute new initiatives, including product and menu rollouts.
Demonstrate the company’s core values: Be Real, Do Good, and Walk Together.