Assistant GM - N Augusta - 4396

Ruby Tuesday•North Augusta, SC

17d•$58,000 - $63,000•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 key management contact for customers and team members. 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 budget and cost-control objectives. The role also helps ensure that sanitation, safety, and food quality requirements are consistently met or exceeded. The AGM manages hourly employees and shift operations, supports training and performance management, oversees food and beverage preparation, inventory, ordering, food safety, and restaurant equipment, and ensures company procedures and service standards are followed. The position requires regular attendance and the ability to work up to 55 hours per week. It involves extended periods of standing or walking, handling items weighing up to 50 pounds, and working around temperature changes and water or cleaning and sanitizing solutions. Reasonable accommodations may be available for qualifying individuals, subject to an interactive review of available options.

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 physical requirements of the position, including standing or walking for hours, and lifting and carrying items up to 50 pounds.
Ability to tolerate significant temperature changes and frequent immersion of hands in water or cleaning and sanitizing solutions.
Required vision abilities include close, distance, color, peripheral, and depth perception, and ability to adjust focus.
Must maintain a valid food safety certificate and applicable local compliance certifications.

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 provide coaching, counseling, and corrective discipline as needed.
Observe kitchen operations and promptly address issues that are out of alignment.
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 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 as needed.
Practice safe food handling and enforce safe food handling procedures among staff.
Follow company policies and procedures, state and federal wage and hour regulations, and restaurant filing responsibilities.
Ensure equipment is in good repair, arrange for 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 according to Ruby Tuesday 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 product and menu rollouts.
Demonstrate the company core values: Be Real, Do Good, and Walk Together.