Assistant GM - Big Rapids - 7090

Ruby Tuesday•Big Rapids, MI

5d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) manages the day-to-day operations of the restaurant and is the second-highest management contact on site. The AGM addresses customer needs, compliments, and concerns, and may be the first management contact when working as the only manager on site. The role trains, supervises, and directs kitchen and service team members, and uses independent judgment to support excellent service and a high-quality dining experience. The AGM makes timely decisions for customers, team members, and management, and applies sound business judgment to help maximize sales, customer satisfaction, and profitability while supporting corporate budgetary and cost-control objectives. The AGM also directs staff to meet or exceed sanitation, safety, and food-quality obligations consistently.

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.
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; frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoop; and lift and carry items up to 50 pounds.
Ability to tolerate significant temperature changes and frequent immersion of hands in water and cleaning or sanitizing solutions.
Vision abilities including close, distance, color, peripheral, and 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 support compliance with work rules and standards of conduct.
Observe kitchen operations and promptly address issues that are out of alignment.
Set employee hours and weekly schedules, assign tasks, and direct work 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, food storage, and 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 maintain employee and guest safety, including counseling, retraining, or discipline when appropriate.
Help control food, supplies, and liquor costs; conduct weekly inventory and recommend adjustments when necessary.
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 cost, truck orders, and food safety.
Coach team members to prepare food and beverages according to Ruby Tuesday recipe specifications for portion, preparation, and plate presentation.
Maintain a valid food safety certificate and required local compliance certifications, applying for new certificates when necessary.
Execute new initiatives, including new product and menu rollouts.
Model the company’s core values: Be Real, Do Good, and Walk Together.