Assistant GM - Bloomsburg - 4918

Ruby Tuesday•Hemlock Township, PA

3d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) is responsible for the restaurant’s day-to-day management and serves as a management contact for customers and team members, often acting as the manager on duty. The AGM trains, supervises, and directs kitchen and service team members; addresses customer requests 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 ensuring employees work toward corporate budget and cost-control objectives. The AGM directs staff to meet or exceed sanitation, safety, and food-quality standards. The AGM manages hourly employees’ daily activities, schedules, assignments, time-off requests, performance evaluations, coaching, and corrective action. They oversee kitchen and front-of-house operations, food and beverage preparation, service standards, training, inventory, costs, equipment, food safety, and compliance with company policies and applicable regulations. The role includes implementing new initiatives, products, and menu rollouts, and 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.
Ability to meet the stated physical requirements, including standing or walking for hours, handling items up to 50 pounds, and tolerating significant temperature changes and frequent immersion of hands in water and cleaning or sanitizing solutions.

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, work assignments, schedules, 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 do not meet standards.
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, food quality, and safe food-handling practices.
Ensure every team member follows 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 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 restaurant security measures to help 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.
Adhere to company policies, procedures, state and federal wage-and-hour regulations, and restaurant filing responsibilities.
Ensure equipment is in good repair, arrange repairs, or remove equipment from service when appropriate to help 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 presentation.
Maintain a valid food safety certificate and applicable local compliance certifications, applying for 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.