Assistant General Manager

Terry Black s Barbecue•New Braunfels, TX

11h

About The Position

The Assistant General Manager provides general supervision of restaurant operations and contributes to the restaurant’s progress and growth. The role includes interviewing and hiring, employee engagement, personal attendance, and training, while setting an example for team members through commitment and expertise in processes. The Assistant General Manager oversees staffing and scheduling, evaluates employee performance, and handles discipline and terminations in accordance with restaurant policy. The role also supervises food preparation and restaurant standards, supports customer satisfaction, manages complaints, inventory, purchases, cost estimates, equipment maintenance, sales records, cash receipts, and operational reporting.

Requirements

Strong supervisory and leadership skills.
Excellent interpersonal skills with a focus on customer service.
Excellent time management skills.
Excellent organizational skills and attention to detail.
Familiarity with food handling, safety, and other restaurant guidelines.
Proficiency with Microsoft Office Suite or related software.
Adaptability in an ever-changing environment.
Passion for people while upholding company standards.

Nice To Haves

Sales-driven and results-oriented approach.
Ability to create a positive, winning culture for the team.
Dynamic leadership that brings energy and inspiration to the team.
Consistently seeks pathways to improve sales and cost of goods.

Responsibilities

Hire and train restaurant staff.
Organize and oversee staff schedules.
Conduct timely and constructive performance evaluations.
Handle employee discipline and termination in accordance with restaurant policy.
Supervise food preparation and ensure compliance with health, safety, food-handling, and hygiene standards.
Ensure customer satisfaction with all aspects of the restaurant and dining experience.
Resolve customer complaints diplomatically and courteously.
Ensure compliance with alcoholic beverage regulations.
Estimate food and beverage costs.
Manage inventory and purchase food and supplies.
Inspect the restaurant and equipment daily for compliance with health, safety, food-handling, and hygiene standards.
Evaluate restaurant equipment for repair and maintenance needs and schedule service.
Maintain sales records and track cash receipts.
Prepare and submit operations reports and other documentation requested by company leadership.
Perform other duties as assigned.
Contribute to restaurant progress and growth by setting an example of commitment and process expertise.
Seek ways to improve sales and cost of goods while helping create a positive, results-oriented team culture.