Assistant GM - Lexington Place - 4481

Ruby Tuesday•Lexington, SC

3d•$55,000 - $60,000•Onsite

About The Position

The Assistant GM (AGM) is responsible for the restaurant’s day-to-day management and serves as a management contact for customers and team members. The AGM may be the first manager available to address 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 support excellent service and a high-quality dining experience. The AGM uses sound business judgment to help maximize sales, customer satisfaction, and profitability while ensuring team members follow budgetary and cost-control objectives. The position also directs staff to meet or exceed sanitation, safety, and food-quality standards. The role requires regular attendance and the ability to work up to 55 hours per week, along with the physical capabilities described in the posting. 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 self and team.
Strong verbal and written communication skills.
Ability to foster collaboration and teamwork.
Must maintain regular attendance and be able 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 visual abilities include close, distance, color, and peripheral vision, depth perception, and 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, retrain, or discipline team members as necessary.
Observe kitchen operations and promptly address issues that are out of alignment.
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, storage, sanitation, and 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, including counseling, retraining, or discipline when appropriate.
Help control food, supply, and liquor costs; conduct weekly inventory and recommend adjustments as needed.
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 for 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 cost, truck orders, and food safety.
Coach the team to prepare food and beverages to recipe specifications for portions, preparation, and presentation.
Maintain a valid food safety certificate and applicable local compliance certifications, and obtain new certifications when necessary.
Execute new initiatives, including new product and menu rollouts.
Demonstrate the company’s core values: Be Real, Do Good, and Walk Together.