Assistant GM - Milledgeville - 4661

Ruby Tuesday•Milledgeville, GA

7d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) is responsible for day-to-day management of all aspects of the restaurant and serves as a senior management contact for customers, team members, and other managers. The AGM trains, supervises, and directs kitchen and service team members, makes timely decisions to address customer and operational needs, and uses sound business judgment to support sales, customer satisfaction, and profitability while meeting corporate budget and cost-control objectives. The role also ensures sanitation, safety, and food-quality obligations are consistently met or exceeded. The AGM manages hourly employees and restaurant operations across front and back of house, including staffing, scheduling, coaching, performance evaluations, training, food and beverage production, inventory, food safety, guest recovery, equipment upkeep, and implementation of company policies and initiatives. The role requires regular attendance and the ability to work up to 55 hours per week. Physical duties include standing or walking for extended periods; frequent movement, reaching, bending, climbing, kneeling, and lifting or carrying items up to 50 pounds; and tolerating temperature changes and frequent contact with water and cleaning or sanitizing solutions. Reasonable accommodations may be considered on a case-by-case basis.

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.
Maintain a valid food safety certificate and any applicable local compliance certifications; obtain certifications when necessary.
Ability to work up to 55 hours per week and meet the listed physical requirements.

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 conduct standards.
Observe kitchen operations and address issues promptly.
Set employee hours and weekly schedules and assign 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 appropriate restaurant security measures to protect employees and guests, using counseling, retraining, or discipline when appropriate.
Manage 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 remove equipment from service when appropriate to prevent injury or accidents.
Manage processes such as line checks, pull-thaw, prep lists, food inventory, beverage costs, truck orders, and food safety.
Coach the team to prepare food and beverages to Ruby Tuesday recipe specifications for portions, preparation, and presentation.
Maintain a valid food safety certificate and applicable local compliance certifications, obtaining new certificates when necessary.
Execute new initiatives, including new product and menu rollouts.
Model the company’s core values: Be Real. Do Good. Walk Together.