Assistant General Manager

Experience Required

24 months

Compensation

$

Hours Per Week

40

Number Of Positions

1

Shift

Unspecified

Job Description

Duties:

• Assist the General Manager/Owner in overseeing and coordinating daily restaurant operations including food preparation, service, staffing, and customer relations.

• Develop and implement employee work schedules to ensure proper staffing levels based on sales volume and peak service periods.

• Participate in recruiting, interviewing, hiring, and onboarding restaurant personnel including kitchen staff, service staff, and shift supervisors.

• Train employees on company procedures, food safety standards, service expectations, and operational protocols.

• Supervise staff during operating hours to ensure compliance with company standards, food safety regulations, and service procedures.

• Monitor employee performance and provide coaching, corrective guidance, and disciplinary action when necessary.

• Coordinate workflow between kitchen and service teams to maintain operational efficiency.

• Manage purchasing and procurement of food ingredients, beverages, packaging materials, and operational supplies.

• Establish and maintain vendor relationships to ensure timely delivery and costeffective purchasing.

• Monitor inventory levels and implement inventory control procedures to minimize waste and maintain appropriate stock.

• Review sales and cost data including labor costs, food costs/waste, and operational metrics to assist management in controlling expenses and improving profitability.

• Resolve customer concerns and service issues to maintain high levels of customer satisfaction.

• Ensure compliance with applicable health, safety, sanitation, and labor regulations.

• Assist in implementing operational improvements and business strategies designed to increase efficiency and revenue.

Qualifications:

• Two years of progressively responsible experience in restaurant management, hospitality management, or a related supervisory role in food service operations.• Knowledge of restaurant management practices including staff supervision, scheduling, and operational workflow.

• Familiarity with food safety regulations, sanitation standards, and health department compliance.

• Experience with restaurant POS systems, scheduling software, and inventory management systems.

• Ability to manage procurement and vendor relationships.

• Strong leadership and team management skills in a highvolume restaurant environment.

• Ability to analyze operational and financial data including sales trends, labor costs, and inventory usage.

• Excellent customer service, communication, and conflict resolution skills.

Place of Work

On-site

Requisition ID

100-26083

Job Type

Full Time

Application Email

[email protected]