Assistant GM - Tower Rd - 7226

Ruby Tuesday•Denver, CO

8d•$58,000 - $63,000•Onsite

About The Position

The Assistant General Manager is responsible for day-to-day management of all aspects of the restaurant and serves as a key management contact for customers and employees. The AGM may be the first manager available to address customer issues and is primarily responsible for training, supervising, and directing kitchen and service team members. The role requires independent judgment, effective communication, and timely decision-making to support excellent service and a high-quality dining experience. The AGM helps maximize sales, guest satisfaction, and profitability while ensuring employees work within established budgets and cost-control objectives. The role also directs staff to consistently meet sanitation, safety, and food-quality requirements. The AGM leads shifts, oversees restaurant operations, manages costs and inventory, maintains compliance, and supports implementation of company initiatives and menu rollouts.

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.
Regular attendance is required, and the ability to work up to 55 hours per week is required.
Ability to stand or walk for hours at a time and to hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, stoop, 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.
Required vision abilities include close, distance, color, peripheral, and depth vision, and the 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, assignments, time-off requests, and individual needs.
Conduct periodic performance evaluations and coach, counsel, or discipline team members as appropriate.
Observe kitchen operations and promptly address issues.
Set work hours and weekly schedules and assign tasks before, during, and after restaurant 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 in accordance with 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 appropriate 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; conduct weekly inventory and recommend 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 remove equipment from 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 the team to prepare food and beverages according to recipe specifications for portions, preparation, and 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.