Assistant GM - East Harrisburg - 4710

Ruby Tuesday•Harrisburg, SD

20d•$55,000 - $60,000•Onsite

About The Position

The Assistant GM is responsible for the day-to-day management of all aspects of the restaurant and serves as a senior management contact for customers and team members. The role trains, supervises, and directs kitchen and service team members, handles customer requests and concerns, and makes timely decisions to support excellent service and a high-quality dining experience. The Assistant GM uses sound business judgment to help maximize sales, customer satisfaction, and profitability while managing labor and other costs and ensuring sanitation, safety, and food-quality standards are consistently met. The Assistant GM leads hourly employees and restaurant shifts, oversees Front of House and Back of House training and operations, and supports consistent execution of company policies, procedures, recipes, and service standards. The position also manages operational processes such as inventory, food preparation, food safety, equipment maintenance, scheduling, and communication with the management team. The role may require working up to 55 hours per week and involves substantial standing, walking, and other physical activity.

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.
Ability to stand or walk for hours at a time and perform the listed physical activities, including lifting and carrying 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, work assignments, time-off requests, and individual needs.
Conduct periodic performance evaluations and coach, counsel, or apply corrective discipline as needed to ensure compliance with work rules and standards of conduct.
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 levels, utility usage, and Health Department ratings.
Maintain cleanliness, organization, storage, and sanitation of food products 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 restaurant security measures to protect employees and guests, including counseling, retraining, or discipline when appropriate.
Manage and recommend controls for food, supply, and liquor costs; conduct weekly inventory and recommend adjustments.
Practice and enforce safe food-handling procedures.
Comply with 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 costs, 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 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.