The Assistant General Manager (AGM) oversees all restaurant operations, supporting the business plan and ensuring staff performance.
Responsibilities include analyzing performance, managing controllable costs, executing marketing programs, maintaining food safety and legal compliance, and transporting cash deposits.
They ensure guest satisfaction through quality service, respond to customer concerns, and lead by example in daily tasks.
The AGM supervises staff, conducts training, makes employment decisions, and schedules shifts.
Skills required include team building, customer interaction, problem-solving, organizational abilities, and excellent communication.
Must have at least 2 years of leadership experience, a food handler's permit, and a valid driver license.
Working conditions involve exposure to heat, cold, chemicals, and equipment.
Compensation starts at $60,000-$65,000 plus bonus.