Assistant General Manager Beercode | Bradley International Airport

Retail and Dining Positions•Windsor Locks, CT

4d•Onsite

About The Position

The Assistant General Manager (AGM) is responsible for supporting the General Manager in building a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning. The AGM must be passionate about supporting their TEAM, inspiring and mentoring all team members to reach their full potential, and developing bench strength for all positions within their assigned area of responsibility. They will partner with the General Manager to develop training plans, recognize team members, and hold direct reports accountable to all policies and standard operating procedures. The role also involves sourcing high potential candidates, ensuring compliance-based training is completed, and meeting performance goals with consistent feedback. Driving associate engagement through various methods and participating in scheduled meetings to assess team morale are key aspects of the position. Operationally, the AGM must strengthen industry expertise, deliver on plans with customer needs in mind, and ensure positive guest service. They will investigate and resolve guest complaints, maintain a professional restaurant image, and be a visible presence. Monitoring team performance, ensuring a safe environment, enforcing sanitary practices, and completing opening/closing procedures and financial reporting are also critical functions. The AGM will drive top-line sales and profitability by creating effective schedules, achieving labor and payroll goals, managing inventory, and maintaining acceptable food cost percentages. Adherence to security and loss prevention procedures, as well as ensuring a safe working and guest environment, is paramount. The role requires effective communication, problem-solving skills, and the ability to adapt to fast-moving circumstances. Productivity is maximized through efficiency, delegation, and empowerment, while ensuring compliance with all standards and laws. The AGM must be able to sustain performance under stress and demonstrate leadership courage.

Requirements

3-5 years of experience restaurant management experience.
Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.
Ability to lift a minimum of 50 lbs. and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances.
Standing for long periods and the ability to work in an environment with varying temperatures.
A combination of practical experience and education will be considered as an alternative.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs.
Proficiency required in reading, writing, Microsoft Office, and mathematics.
Must have a thorough understanding of all hardware and software systems that are used in your role. This includes inventory, purchasing, forecasting, scheduling, time keeping, email, and electronic filing systems.

Responsibilities

Inspire and mentor all team members to reach their full potential.
Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
Partner with General Manager to develop training plans for high performing associates.
Consistently recognize team members when they excel.
Actively coaching and holding direct reports accountable to all policies and standard operating procedures.
Source high potential candidates using variety of recruiting avenues.
Ensure each candidate is screened using approved interview guides.
Ensure all direct reports complete all compliance based and brand specific training by the due date.
Ensure performance goals and expectations for your team are met, providing consistent and on-going feedback.
Participate in the performance evaluation process for direct reports.
Ensure coaching is delivered in a timely manner.
Drive associate engagement through a variety of methods, including the annual engagement survey.
Participate and facilitate scheduled meetings to assess the team’s morale.
Work with General Manager to execute action plans designed to improve engagement.
Ensure positive guest service in all areas.
Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours.
Take all appropriate actions to turn dissatisfied guests into return guests.
Role model the behaviors and service expectations you have of your team.
Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards.
Be a visible presence, available to members of your team, guests, and airport partners.
Monitor the performance of your team and operational systems, making adjustments, as necessary.
Create a culture that promotes a safe and environment.
Ensure that all HACCP related initiatives are being followed daily.
Partner with General Manager when action must be taken.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure consistent high quality of food preparation and service.
Complete all opening and closing checklist, as assigned and take appropriate action, if necessary.
Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.
Create and post schedules that are written to maximize sales and ensure guest satisfaction.
Labor and payroll goals, as a percentage of sales, must be achieved.
Complete weekly inventory accurately and according to company guidelines.
Maintain an acceptable food cost percentage by completing accurate food and beverage orders.
Ensure associates are following recipe and portioning standards.
Complete personnel/payroll related administrative duties, as assigned accurately, on time, and following company policies and procedures.
Adhere to security and loss prevention procedures that are in place to protect associates, guests, and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Complete accident reports promptly if a guest or associate is injured.
Communicate daily sales and productivity goals to team.
Review financial information with General Manager.
All managers are required to know the cost and budget goals.
Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.
In response to key observations, you must be innovative and collaborative in driving departmental success.
Exhibit efficiency in completing job requirements, working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts.
Self-driven, work independently, and always do the right thing.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Must be able to sustain performance under conditions of stress—such as tight deadlines and detailed questioning.
Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation.
Open-minded to feedback.
Must have sufficient self-confidence, poise, charisma, and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions.
Must demonstrate the ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present.
Must exhibit leadership courage and the ability to coach up as well as coach direct reports.