Assistant General Manager

Village-inn•Rio Rancho, NM

2d•$45,000 - $55,000

About The Position

The Assistant General Manager assists the General Manager in supervising the guest experience and key restaurant operations while upholding the company’s vision, values, and culture. The role supervises shifts, directs team members, and supports productive operations, quality food and service, safety, health-department compliance, and sales goals. The Assistant General Manager helps build and develop the restaurant team through training, coaching, hiring support, performance guidance, and professional communication. The position also supports guest service, food handling and product standards, purchasing, restaurant cleanliness and maintenance, cash controls, opening and closing duties, and profitable operations. The role works with the General Manager on staffing, budgets, local marketing, maintenance, and continued learning and development.

Requirements

Must be at least 18 years old in family dining restaurants or 21 years old in casual dining restaurants.
Must be able to meet varying restaurant-operation demands, including flexible hours and a variety of shifts.
Valid driver’s license and car insurance.
High school diploma or GED required.
Minimum of 2 years of restaurant management experience.
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 with 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.
Must meet the position’s physical demands, including frequent sitting, standing and walking; handling objects and tools; reaching; climbing stairs and ladders; balancing; stooping, kneeling, crouching or crawling; talking and hearing; and occasionally lifting or moving objects up to 25 pounds or more on occasion.

Nice To Haves

Some advanced studies.
ServSafe Food and/or ServSafe Alcohol certifications.

Responsibilities

Oversee day-to-day restaurant operations and assist the General Manager in managing profitable operations.
Supervise shifts, direct team members, and help ensure excellent guest service, productivity, product quality, safety, and health-department compliance.
Demonstrate and promote the company’s vision, values, and culture and maintain a positive, respectful workplace.
Train, coach, retain, and develop team members; build an effective front-of-house team and develop certified trainers.
Communicate with team members and managers, hold daily pre-shift meetings, attend weekly management meetings, and contribute to all-team meetings as requested.
Audit time detail, ensure team members receive breaks, and work with the General Manager to align schedules with business needs.
Monitor workplace safety, security, and cleanliness; follow company procedures, laws, and health-department requirements.
Prepare draft progressive-discipline documentation for General Manager review, 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.
Welcome guests and coach team members to deliver personalized service, quality operations, and a positive guest experience.
Ensure proper execution of operating procedures, food-handling practices, and recipes.
Assist with purchasing and monitoring food and non-food items and support quality food and service.
Help the team meet health-department and internal quality-evaluation standards.
Resolve 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.
Drive sales, guest count, and loyalty through service training and coaching.
Support budget adherence, food and non-food ordering, food-cost management, and labor alignment with business needs.
Accept deliveries according to the General Manager’s directions and ensure food is handled and stored at appropriate temperatures.
Maintain cleanliness and sanitation inside and outside the restaurant and ensure facility and equipment standards are met.
Support preventative maintenance, energy conservation, repairs, and security; coordinate with the General Manager on vendor contact as needed.
Complete daily cash-control activities, including bank deposits, and perform opening or closing duties.
Complete daily checklists and use the appropriate shift planner.
Develop restaurant-industry knowledge and pursue learning and growth opportunities with the General Manager or through a personal development plan.