Assistant GM - Dallas - 5169

Ruby Tuesday•Dallas, GA

7d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) manages the restaurant’s day-to-day operations and is a senior on-site management contact for customers, often serving as the first management contact when an issue arises. The AGM trains, supervises, and directs kitchen and service team members, addresses customer needs and concerns, and uses sound communication and decision-making to resolve issues and support a high-quality dining experience. The role also supports sales, customer satisfaction, and profitability by applying business judgment and maintaining budgetary and cost-control objectives. The AGM oversees food quality, sanitation, safety, security, equipment, staffing, and consistent execution of company policies and procedures. The position requires regular attendance and the ability to work up to 55 hours per week.

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 meet the stated physical requirements.
Maintain a valid food safety certificate and any required local compliance certifications.

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, assignments, time-off requests, and other needs.
Conduct periodic performance evaluations and coach, counsel, or discipline team members as appropriate.
Observe kitchen operations and promptly address issues.
Set employee hours and weekly schedules and assign tasks 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, sanitation, and 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 according to established recipes and procedures.
Resolve guest recovery situations using discretion.
Follow the Operations Playbook and take appropriate action when employees do not comply.
Use the digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing information to the management team.
Enforce restaurant security measures to maintain the safety of employees and guests.
Manage food, supply, and liquor costs, conduct weekly inventory, and recommend adjustments as needed.
Practice and enforce safe food-handling procedures.
Follow company policies, 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 costs, truck orders, and food safety.
Coach the team to prepare food and beverages according to recipe specifications for portions, preparation, and presentation.
Maintain a valid food safety certificate and any required local compliance certifications, obtaining new certificates when necessary.
Execute new initiatives, including new product and menu rollouts.
Demonstrate the company’s core values: Be Real, Do Good, and Walk Together.