Assistant General Manager

Village-inn•Rio Rancho, NM

About The Position

The Assistant General Manager assists the General Manager in supervising the guest experience and key restaurant operations, upholding the company’s vision, values, and culture. The role supervises shifts, directs and develops team members, supports guest service and product quality, and helps the restaurant meet sales and operational goals. The Assistant General Manager also assists with profitable operations, budgets, staffing, food and non-food orders, cash controls, facility upkeep, and compliance with company policies and applicable health and safety requirements. The position works in a restaurant environment with moderate to varying noise and temperatures. It requires flexible hours and a variety of shifts to meet the demands of restaurant operations. The role requires a high school diploma or GED and at least two years of restaurant management experience. A valid driver’s license and car insurance are required. Company training certifications are required after hire.

Requirements

Must be at least 18 years old for family dining restaurants or 21 years old for casual dining restaurants.
Must be able to work flexible hours and a variety of shifts to meet restaurant operating demands.
High school diploma or GED required.
At least two years of restaurant management experience.
Valid driver’s license and car insurance.
Must complete required Big Breakfast Training Program certifications and recertifications after hire.
Thorough understanding of restaurant operating and management techniques.
Strong communication and organizational skills, including the ability to train, coach, evaluate, and retain team members.
Ability to read and analyze financial statements, troubleshoot, and respond quickly to information.
Ability to demonstrate ongoing proficiency using restaurant equipment.
Ability to communicate clearly, simply, and accurately in English, both verbally and in writing.
Sound judgment in day-to-day decisions using the company’s vision, values, and culture.
Basic knowledge of Microsoft Office applications, the Internet, and POS systems.
Ability to meet the physical demands of the role, including frequent sitting, standing, and walking; handling objects and controls; reaching; climbing stairs and ladders; balancing; stooping, kneeling, crouching, or crawling; and occasionally lifting or moving objects weighing up to 25 pounds or more on occasion.
Required vision abilities include close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.

Nice To Haves

Some advanced studies preferred.
ServSafe Food and/or ServSafe Alcohol Certifications are a plus.

Responsibilities

Assist the General Manager in supervising guest experience and restaurant operations.
Supervise shifts, direct team members, and ensure productivity, product quality, guest service, and safety and health department compliance.
Demonstrate company vision, values, and culture and promote respectful, professional workplace interactions.
Train, coach, retain, and develop team members; build an effective front-of-house team and develop certified trainers for each day part.
Hold daily pre-shift meetings, attend weekly management meetings, and present information at all-team meetings as requested.
Audit time details, help ensure employees receive breaks, and work with the General Manager to align schedules with business needs.
Monitor the work environment for safety, security, cleanliness, and compliance with company procedures, laws, and health department requirements.
Prepare draft progressive-discipline documentation, discuss performance with team members, and follow up on improvement.
Promote referral programs, source and review candidates, conduct interviews, and recommend candidates to the General Manager.
Ensure company operating procedures, food handling practices, and recipes are followed.
Monitor food and non-food items and assist with purchasing to support quality food and service.
Help the team meet health department inspection and internal restaurant evaluation standards.
Address guest concerns promptly by investigating situations and providing appropriate solutions.
Represent the company at local community events and work with the General Manager on local marketing opportunities and ideas.
Help manage profitable restaurant operations, build sales, and increase guest count and loyalty through training and coaching.
Follow the budget, assist with orders, manage food costs, and align labor hours with business needs.
Accept deliveries and ensure food is handled correctly and kept at appropriate temperatures.
Maintain restaurant cleanliness and sanitation inside and outside, and help meet facility and equipment standards for preventive maintenance, energy conservation, repairs, and security.
Coordinate with the General Manager to contact vendors for maintenance and repairs.
Complete daily cash-control activities, including bank deposits, and perform opening and/or closing duties.
Complete daily checklists and use the appropriate planner on each shift.
Pursue restaurant-industry knowledge and work with the General Manager on a personal development plan.
Contribute to multiple restaurant jobs and step in proactively as needed to meet guest needs.