Assistant - St Robert - 7890

Ruby Tuesday•ST. ROBERT, MO

2d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) manages the day-to-day operations of the restaurant and serves as a management contact for customers, addressing requests, compliments, and concerns. The AGM trains, supervises, and directs kitchen and service team members, makes timely decisions, and uses sound business judgment to support sales, customer satisfaction, and profitability while meeting corporate budget and cost-control objectives. The AGM also ensures that sanitation, safety, and food-quality requirements are consistently met or exceeded. The role oversees hourly employees, including their work assignments, schedules, time-off requests, performance evaluations, coaching, and corrective action. The AGM monitors kitchen and restaurant operations, guest satisfaction, food and beverage production, inventory, costs, equipment, and compliance with company policies and applicable regulations. The AGM is responsible for training and consistent execution of company procedures, service standards, food-safety practices, and menu initiatives. The position requires regular attendance and the ability to work up to 55 hours per week. It involves extended periods of standing or walking and other physical activities, including lifting and carrying items up to 50 pounds, and exposure to temperature changes and water or cleaning and sanitizing solutions. Reasonable accommodations are considered on a case-by-case basis.

Requirements

Must be at least 21 years old.
High school diploma or equivalent 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 self and team.
Strong verbal and written communication skills.
Ability to foster collaboration and teamwork.
Ability 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 or cleaning and sanitizing solutions.

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, schedules, time-off requests, and individual needs.
Conduct performance evaluations and coach, counsel, or apply corrective discipline as needed to support compliance with work rules and conduct standards.
Observe kitchen operations and promptly address issues.
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, food storage, and sanitation to ensure food quality.
Ensure every team member follows 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.
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 management.
Enforce appropriate restaurant security measures to protect employees and guests, including counseling, retraining, or discipline when appropriate.
Manage and recommend ways to control food, supply, and liquor costs; conduct weekly inventory and recommend adjustments.
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 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 portion, preparation, and presentation.
Maintain a valid food safety certificate and local compliance certifications, applying for new certificates when necessary.
Execute new initiatives, including product and menu rollouts.
Demonstrate the company’s core values: Be Real, Do Good, and Walk Together.