Assistant GM - Wytheville - 4225

Ruby Tuesday•Wytheville, VA

2d•$58,000 - $62,000•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 employees, handles guest requests and concerns, and makes timely decisions to support excellent service and a high-quality dining experience. The Assistant GM also uses sound business judgment to help maximize sales, customer satisfaction, and profitability while ensuring employees meet budgetary and cost-control objectives. The position oversees restaurant operations, staffing, training, food and beverage production, inventory, costs, sanitation, safety, and food quality. The Assistant GM helps ensure consistent execution of company policies and procedures, service standards, recipes, and operational initiatives. The role requires regular attendance and the ability to work up to 55 hours per week, along with 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.
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 physical activities described in the posting, including lifting and carrying items up to 50 lbs.
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 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 discipline team members as necessary to enforce work rules and standards of conduct.
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 opening hours.
Drive sales and guest satisfaction while managing food costs, inventory levels, utility usage, and Health Department ratings.
Maintain cleanliness, organization, storage, and food 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 employees 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 maintain the safety of employees and guests, including counseling, retraining, or discipline when appropriate.
Manage and recommend ways to control food, supplies, 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 repairs, or take equipment out of service when appropriate to prevent injury or accidents.
Manage operational processes such as line checks, pull thaw, prep lists, food inventory, beverage cost, 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 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.