Restaurant and Bakery Assistant General Manager

KRMM hospitality•New Ulm, MN

3d•Onsite

About The Position

The Assistant General Manager manages the operations of an assigned Perkins Restaurant & Bakery, working to achieve planned sales and profit levels by implementing and enforcing company policies, procedures, programs, and performance standards. The role is responsible for delivering an exceptional guest experience and maintaining a strong working environment for staff. The position directly supervises unit management and indirectly supervises non-exempt employees during restaurant operating hours. It is accountable for restaurant administration and operations, employee development and training, food quality and safety, service and productivity standards, facility and equipment upkeep, inventory, and financial reporting. The manager may be required to perform or assist with functions across restaurant positions. The Assistant General Manager receives direction and training from the Regional Manager. The role involves extensive contact with restaurant employees, home-office departments, guests, distributors, repair technicians, salespersons, and community organizations and schools. Work includes extensive standing and walking, exposure to heat, steam, smoke, cold, and cleaning chemicals, and working irregular hours under pressure during busy periods.

Requirements

High school diploma.
Ability to read, write, and perform addition and subtraction calculations.
Ability to communicate clearly.
Ability to manage time and work irregular hours under heavy pressure or stress during busy periods.
Ability to stand and walk extensively, for up to 8 hours.
Ability to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to reach heights of approximately 6 feet and depths of 2½ to 3 feet, and to maneuver through openings 30 inches wide.
Ability to control and use fingers for writing, slicing, chopping, and operating equipment.
Ability to carry food trays weighing about 50 pounds for distances up to 30 feet and lift up to 50 pounds.
Ability to bend, reach, and move with a high level of mobility and flexibility in the available space.

Nice To Haves

Some college or a degree preferred.
One to two years of General Manager experience preferred.
Working knowledge of food, liquor, beer, and wine.

Responsibilities

Manage restaurant operations and implement company policies, procedures, programs, and performance standards.
Achieve planned sales and profit levels while ensuring guest satisfaction.
Directly supervise unit management and indirectly supervise non-exempt employees during restaurant operating hours.
Oversee restaurant administration and operations to ensure employee duties are performed and the work environment supports quality service.
Plan and analyze staffing needs and ensure development and training for employees, including managers.
Perform or assist with any restaurant position's functions when required.
Ensure menu items are prepared, portioned, and presented properly, and that cleanliness, safety, and sanitation procedures are followed.
Maintain productivity and service standards with a sufficient number of trained, productive employees.
Manage the facility and equipment, including preventive maintenance, energy conservation, repairs, security, and safety and sanitation requirements.
Maintain food and non-food inventory through correct ordering, efficient usage, and yield practices.
Anticipate, identify, and correct operational system breakdowns to support guest satisfaction.
Maintain accurate financial data, including payroll, cash and receipts, productivity, food costs, funds security, and operating expenses; prepare and review financial reports.
Attend scheduled regional meetings and make presentations as requested.
Set and communicate team goals, monitor progress, address issues and conflicts, and identify improvement opportunities.
Lead by example, maintain a guest-first focus, and demonstrate sound judgment and follow-through.