Assistant GM - Virginia Beach - 2849

Ruby Tuesday•Virginia Beach, VA

1d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) manages the day-to-day operations of the restaurant and serves as a senior on-site management contact for customers and team members. The AGM may be the first manager available to respond to customer issues and is responsible for training, supervising, and directing kitchen and service team members. The role requires independent judgment, effective communication, and timely decision-making to deliver excellent service and a high-quality dining experience. The AGM supports sales, customer satisfaction, and restaurant profitability while ensuring employees follow budgetary and cost-control objectives. The role also ensures consistent compliance with sanitation, safety, and food-quality requirements. The AGM leads restaurant shifts, manages staff performance and scheduling, oversees food and beverage production, and coordinates operational processes, training, inventory, equipment, and new initiatives.

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 meet the stated 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, assignments, time-off requests, and individual needs.
Conduct periodic performance evaluations and coach, counsel, or provide corrective discipline as needed.
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 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.
Use discretion to resolve guest recovery situations.
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.
Enforce appropriate security measures to maintain the safety of employees and guests.
Manage and recommend measures to control food, supply, and liquor costs, including weekly inventory and recommended 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 cost, 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.
Demonstrate the company’s core values: Be Real, Do Good, and Walk Together.