Assistant - Muncie - 7672

Ruby Tuesday•Muncie, IN

21d•$58,000 - $62,000•Onsite

About The Position

The Assistant General Manager (AGM) is responsible for the day-to-day management of all aspects of the restaurant. The AGM is a senior on-site management contact for customers and may be the first manager available to resolve customer issues. The role’s primary responsibility is to train, supervise, and direct kitchen and service team members, while making independent decisions to provide excellent service and a high-quality dining experience. The AGM uses sound business judgment to support sales, customer satisfaction, and profitability while ensuring employees meet budget and cost-control objectives. The AGM also directs staff to consistently meet or exceed sanitation, safety, and food-quality standards. The position requires regular attendance and may require working 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 maintain regular attendance.
Ability to stand or walk for hours at a time and perform the physical activities described in the job posting, including lifting and carrying items up to 50 pounds.
Ability to tolerate significant temperature changes and frequent immersion of hands in water and cleaning or sanitizing solutions.
Required vision abilities include close, distance, and color vision; peripheral vision; depth perception; and ability to adjust focus.

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, time-off requests, and individual needs.
Conduct periodic performance evaluations and coach, counsel, or apply corrective discipline as needed to uphold work rules and conduct standards.
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, and food-product sanitation to ensure 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 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 protect employees and guests, including counseling, retraining, or discipline when appropriate.
Manage and recommend measures to control food, supply, and liquor costs, including conducting weekly inventory and recommending adjustments.
Practice and enforce safe food-handling procedures.
Follow company policies and 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 Ruby Tuesday recipe specifications for portions, preparation, and presentation.
Maintain a valid food safety certificate and applicable local compliance certifications, applying for and securing 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.