Assistant GM - Statesboro - 3191

Ruby Tuesday•Statesboro, GA

21d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) manages the day-to-day operations of the restaurant and is a senior on-site management contact for customers and team members. The AGM handles customer requests, compliments, and concerns, and may be the first manager to respond when issues arise. The role trains, supervises, and directs kitchen and service team members, making independent decisions to support excellent service and a high-quality dining experience. The AGM also supports sales, customer satisfaction, and profitability through sound business judgment and cost control. The role oversees sanitation, safety, food quality, staffing, training, and operational processes, ensuring employees follow company standards and applicable regulations. The AGM helps implement new initiatives, including product and menu rollouts, and is expected to embody Ruby Tuesday’s core values: “Be Real. Do Good. Walk Together.” This position requires regular attendance and the ability to work up to 55 hours per week. It involves extended periods standing or walking, physical tasks including lifting and carrying items up to 50 pounds, and exposure to temperature changes and cleaning or sanitizing solutions. Reasonable accommodations are 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.
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 physical requirements of the position, including standing or walking for hours at a time and 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, and color vision, peripheral vision, depth perception, 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 team members follow work rules and conduct standards.
Observe kitchen operations and promptly address problems or deviations from standards.
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, 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.
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 to the management team.
Enforce security measures to protect employees and guests, including counseling, retraining, or discipline when appropriate.
Help control food, supply, 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, and 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 team members to prepare food and beverages according to Ruby Tuesday recipe specifications for portions, preparation, and presentation.
Maintain a valid food safety certificate and applicable local compliance certifications, obtaining new certifications when necessary.
Execute new initiatives, including new product and menu rollouts.
Demonstrate the company’s core values: Be Real. Do Good. Walk Together.