Assistant GM - Tidewater - 4639

Ruby Tuesday•Norfolk, NY

18d•$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 serves as a key 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 involves using sound business judgment to maximize sales, customer satisfaction, and profitability while managing within corporate budget and cost-control objectives. The AGM ensures that sanitation, safety, and food-quality obligations are consistently met or exceeded. The AGM independently oversees restaurant shifts and operations, including employee scheduling, performance management, training, guest recovery, food and beverage preparation, inventory, cost controls, equipment, and compliance with company policies and applicable regulations. The position requires regular attendance and the ability to work up to 55 hours per week. It includes substantial standing and walking, lifting and carrying items up to 50 pounds, and exposure to significant temperature changes and cleaning or sanitizing solutions. Reasonable accommodations may be considered on a case-by-case basis.

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.
Ability to work up to 55 hours per week and maintain regular attendance.
Ability to stand or walk for hours at a time and perform the listed physical activities, including lifting and carrying items up to 50 pounds.
Ability to tolerate significant temperature changes and frequent immersion of hands in water and cleaning or sanitizing solutions.
Vision abilities including close, distance, color, peripheral, and depth vision, 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 daily activities, assignments, time-off requests, and individual needs.
Conduct periodic performance evaluations and coach, counsel, retrain, or discipline team members as appropriate.
Observe kitchen operations and promptly address issues that are out of alignment.
Set hours and weekly schedules, assign tasks, and direct employee 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, 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 company policies, procedures, and specifications.
Supervise food and beverage production and preparation in accordance with established recipes and procedures.
Resolve guest recovery situations using discretion.
Follow the Operations Playbook and address staff noncompliance appropriately.
Use the digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes to management.
Enforce security measures to maintain the safety of employees and guests.
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 as needed, and remove equipment from 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 recipe specifications for portion, preparation, and plate presentation.
Maintain a valid food safety certificate and local compliance certifications, and obtain new certifications when necessary.
Execute new initiatives, including new product and menu rollouts.
Demonstrate the company's core values: Be Real, Do Good, and Walk Together.