Restaurant Assistant General Manager

Jim 'N Nick's Careers•Clarksville, TN

7d•Onsite

About The Position

This role is for a Restaurant Assistant General Manager in a 100% scratch kitchen restaurant. The Assistant General Manager is responsible for ensuring flawless execution of every detail during each shift, aiming to exceed guest expectations. This includes providing direction, coaching, training, and development for team members on food quality, service standards, safety, sanitation, and company policies. The role involves partnering with the General Manager to ensure the financial performance of the restaurant, consistent execution of systems, standards, inventory, and cost controls. The Assistant General Manager also plays a key role in creating and implementing plans for improved financial performance, utilizing the catering team to build sales and community involvement, and ensuring appropriate staffing levels through interviewing and selection. Effective communication with guests, team members, management, owners, and vendors is crucial, as is prompt response to guest feedback and ensuring positive guest recovery. The position also requires ensuring the cleanliness and supply levels of facilities, following safety procedures, and providing a safe, professional, and harassment-free working environment. The ability to handle multiple priorities, work under stress, and exercise good judgment is essential.

Requirements

High school diploma or general equivalency diploma (GED).
Minimum of three years of high volume full-service restaurant management experience.
Exceptional leadership and motivational skills required.
Must be able to attract, train, develop and retain the very best Team Members in the industry.
Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.
Ability to handle multiple priorities, work under stress and exercise good judgment.
Ability to sit or stand for extended periods of time and work in a restaurant environment.
Ability to lift at least 50 pounds.
Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
Climbing ladder and step stool.
Dexterity required for handling food items and dishes.

Nice To Haves

Some college preferred.

Responsibilities

Ensures flawless execution of every detail, every shift, by every team member, to ensure we exceed Guest expectations at all times.
Provides direction, coaching, training and development for team members including food quality, service standards, safety and sanitation, and company policies and procedures.
Ensures all food, beverage and service standards, policies and procedures are adhered to.
Partners with the GM to ensure financial performance of the restaurant.
Ensures consistent execution of all systems, standards, inventory and cost controls.
Partners with the GM to create and implement plans that result in improved financial performance in all areas of the operation.
Partners with GM to plans, execute and follow up on new company initiatives.
Utilizes catering team to inspire community involvement and build sales.
Ensures team members and manager schedules support the positive performance of the restaurant by verifying the right people in place and par levels are scheduled according to projections.
Interviews and assists in final selection of all team members, maintaining appropriate staffing par levels.
Partners with GM to verify that all daily administration is carried out according to policy and standards.
Proactively organizes and plans work anticipating the ever changing needs of the business.
Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
Responds to guest feedback promptly and ensures positive guest recovery.
Ensures cleanliness of exterior and interior facilities and sufficient supply levels to execute their responsibilities.
Follows safety procedures and standards when operating all equipment.
Provides a safe and professional, non-hostile, harassment free working environment for team members.