The Assistant General Manager supports the General Manager in ensuring profitable restaurant operations aligned with company values.
Primary duties include increasing guest counts and sales through guest loyalty and staff development, managing facility maintenance, safety, sanitation, and security.
They assist with recruiting, training, evaluating, and supervising 20-50 employees, ensuring adherence to policies, safety, and health standards.
Responsibilities also involve analyzing operational results, implementing corrective actions, and achieving budgeted profits.
They participate in management meetings, uphold integrity and professionalism, and demonstrate excellent guest service.
Qualifications include at least one year of managerial experience, relevant certifications, strong communication skills, financial acumen, and flexibility to work varied hours.
Physical demands involve frequent movement, lifting up to 50 pounds, and good vision.