Assistant - Beckley - 4445

Ruby Tuesday•Beckley, WV

5d•$58,000 - $62,000•Onsite

About The Position

The Assistant General Manager (AGM) is responsible for the day-to-day management of all aspects of the restaurant. The AGM is a senior on-site management contact for guests and may be the first management contact when an issue arises. The role trains, supervises, and directs kitchen and service team members, and makes independent, timely decisions to address guest and team needs and provide excellent service and a high-quality dining experience. The AGM also supports sales, customer satisfaction, and restaurant profitability through sound business judgment and cost control. The role ensures that sanitation, safety, and food-quality obligations are consistently met or exceeded, and that restaurant operations follow company policies, procedures, and standards. The position 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, walking, crawling, climbing, reaching, bending, balancing, kneeling, and stooping; and lifting and carrying items up to 50 pounds. The role also requires tolerating significant temperature changes and frequent immersion of hands in water or cleaning and sanitizing solutions. Specific vision abilities include close, distance, color, peripheral, and depth vision, as well as adjusting focus. Reasonable accommodations may be available 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 oneself and the team.
Strong verbal and written communication skills.
Ability to foster collaboration and teamwork.
Ability to work up to 55 hours per week and meet the stated physical requirements.
Maintain a valid food safety certificate and any required local compliance certifications; obtain certifications when necessary.

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 apply corrective discipline as needed to uphold work rules and conduct standards.
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 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 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.
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 the management team.
Enforce appropriate restaurant security measures to maintain employee and guest safety, including counseling, retraining, or discipline when appropriate.
Manage and recommend measures to control food, supply, and liquor costs, including conducting weekly inventory and recommending 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 for 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 costs, 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 applicable local compliance certifications, obtaining new certifications when needed.
Execute new initiatives, including new product and menu rollouts.
Demonstrate the company’s core values: Be Real, Do Good, and Walk Together.