Assistant Manager

Tropical Grille Fairview•Simpsonville, SC

12d

About The Position

Tropical Grille Simpsonville is looking for a full-time Assistant General Manager (50 hours per week). The AGM should be friendly and customer service oriented, with good attention to detail for cleanliness and organization. AGMs assist the General Manager with administrative tasks and are hands with the staff and guests throughout their shifts to ensure our guests are well taken care of and receive high quality food with fast and friendly service. Job Summary The Tropical Grille Assistant General Manager performs various functions to effectively manage both the human and material resources of their restaurant to achieve company goals. They must possess a positive attitude, have strong attention to detail, be honest and reliable, always maintain a professional demeanor, be guest focused, have excellent communication skills with a passion to lead.

Requirements

Ability to work 50 hours a week
Reliable transportation.
3 Strong Supervisory references will be required.
A minimum of 3 years proven work experience as a Restaurant Manager, Restaurant General Manager or Hospitality Manager.
Strong food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and front staff
Familiarity with restaurant management software, like MobileBytes, Heartland Restaurant and others.
Strong leadership, motivational and people skills.
Time management skills
Acute financial management skills
AS degree in Business Administration; hospitality management or culinary schooling is a plus.
Ability to stand and walk for extended periods of time
Ability to occasionally sit, balance, reach with hands and arms, climb, crawl kneel, stoop and or crouch
Ability to lift items of up to 50 pounds

Responsibilities

Coordinate daily Front of House and Back of House restaurant operations.
Lead your team to success.
Deliver superior service and maximize customer satisfaction.
Respond efficiently and accurately to customer complaints.
Regularly review product quality.
Organize and supervise shifts and stay at prescribed labor budgets.
Evaluate staff performance and provide feedback to improve productivity.
Conduct staff evaluations on time and completely.
Estimate future needs for goods, kitchen utensils and cleaning products.
Ensure compliance with sanitation and safety regulations. (DHEC)
Manage restaurant’s good image and suggest ways to improve it.
Control operational costs and identify measures to cut waste.
Create detailed reports weekly and conduct daily store audits.
Promote the brand in the local community through word-of-mouth and events.
Train new and current employees on proper customer service practices.
Manage labor
Ability to delegate tasks
Recruit, select and hire best candidates for open positions in the restaurant
Provide counseling to all employees in written and verbal forms, as well as disciplinary actions in accordance with company policies and procedures
Develop and supervise schedules of team members. Ensure shifts are adequately staffed