Assistant - Newport - 4656

Ruby Tuesday•Newport, TN

11d•$55,000 - $60,000•Onsite

About The Position

The Assistant General Manager (AGM) is responsible for the day-to-day management of all aspects of the restaurant and serves as a management contact for customers and team members. The AGM trains, supervises, and directs kitchen and service employees, handles customer requests and concerns, and makes timely decisions to support excellent service and a high-quality dining experience. The position also involves using sound business judgment to help maximize sales, customer satisfaction, and profitability while meeting budget and cost-control objectives. The AGM helps ensure that sanitation, safety, and food-quality obligations are consistently met or exceeded. The role requires regular attendance and the ability to work up to 55 hours per week. Physical duties include standing or walking for extended periods; hearing, speaking, crawling, climbing, reaching, bending, balancing, kneeling, and stooping; and lifting and carrying items weighing up to 50 pounds. The role also involves tolerating significant temperature changes and frequent immersion of hands in water or cleaning and sanitizing solutions. Specific vision abilities include close, distance, and color vision, peripheral vision, depth perception, and the ability to adjust focus. Reasonable accommodations for disability or pregnancy-related needs may be considered case by case.

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.
Must maintain a valid food safety certificate and any required local compliance certifications.
Able to work up to 55 hours per week and meet the listed physical requirements, with reasonable accommodations considered where applicable.

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 completion of 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 apply corrective discipline as appropriate.
Observe kitchen operations and promptly address problems or deviations from standards.
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, 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.
Oversee food and beverage production and preparation in accordance with established recipes and procedures.
Resolve guest recovery situations using discretion.
Follow the Operations Playbook and address staff noncompliance appropriately.
Use the digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes to the management team.
Enforce security measures that maintain the safety of 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.
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 according to Ruby Tuesday recipe specifications for portions, preparation, and presentation.
Maintain a valid food safety certificate and required local compliance certifications, and obtain new certificates when needed.
Execute new initiatives, including new product and menu rollouts.
Demonstrate the company’s core values: Be Real. Do Good. Walk Together.