Assistant General Manager - 00537 - Fredericksburg (Fredericksburg, VA)
POSITION REPORT TO: Restaurant General Manager POSITION LOCATION: Assigned Restaurant DATE REVISED: November 2017 Statement of Purpose:The position of Assistant General Manager is a fast paced role that assists with managing the daily operations and staff of the restaurant, including the execution of all company policies, procedures, programs, and systems. The Assistant General Manager provides leadership, direction, training, and development to subordinate managers and staff. The Assistant General Manager also contributes to the success of the restaurant by building sales, working towards company goals, as well as driving restaurant profitability. Decisions are guided by established policies and procedures as well as the General Manager of the restaurant. Receives guidance and oversight from the restaurant General Manager on a regular basis. Accountabilities:Supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include recruiting, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees including termination of employees; addressing complaints and resolving problems. Coach and mentor team members to ensure employee's success on the job and guest satisfaction.Model professional behavior while creating a warm, fun, friendly, and hospitable atmosphere that encourages people to do their BEST.Occasionally assist with category job duties (bussing, serving, host, grill line, etc.), as needed. (All state and federal labor laws applyMonitor and utilize follow-up systems to achieve profitability objectives.Promote suggestive selling techniques.Maximize table turnover, sales per guest, and sales per hour.Build relationships/partnerships within the community by networking within the local market to represent Bob Evans.Assist in developing a ROI/business cases for local store marketing.Meet and greet guests; investigate and resolve food quality/service issues.Effectively manage the restaurant within the policies and company guidelines while ensuring 100% guest satisfaction at all timesMaintain efficient operations, appropriate cost controls, and profit management.Ensure OSHA, local health and safety codes, and company safety and security policy are met.Enforce safe work behaviors to maintain a safe environment for both guests and crew members.Monitor daily activities to ensure quality food and cleanliness standards.Control day-to-day operations and profit & loss, by following cash control/security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate actions.Manage food, labor, paper and other controllable costs. Control food costs by following recipes and portion control; as well as being responsible for weekly inventory processManage costs by optimizing weekly schedules of employees and monitoring daily schedules and sales performance through effective use of the company's labor scheduling tool.Operate as primary responsible party for the night shift operations and staff.Enforce proper use and maintenance of restaurant equipment.Knowledge:Excellent communication skillsStrong interpersonal skills and conflict resolution abilitiesStrong planning and organization skillsDedication to providing exceptional guest serviceStrong analytical/problem solving skillsExceptional team building capabilityBasic business math and accounting skillsBasic personal computer literacyAbility to manage multiple projectsAbility to be a role model in employee appearance and presentationAvailable to work a variety of shifts and weekends Education/Experience:High School diploma or equivalentA minimum of 1-2 years prior leadership experience strongly preferredA minimum of 2-4 years of prior experience in a family, fast-food, or casual dining restaurant is preferredCollege and/or culinary schooling preferredA minimum age of 19 years QUALIFICATION REQUIREMENTS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.The requirements listed are representative of the knowledge, skill, and/or ability required.Must have a valid driver license.Must have a vehicle to take cash deposits to the designated local bank.Must be able to travel to business meetings and other locations as needed. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be regularly met by an employee to successfully perform the essential functions of this job. This list is not designed to contain a comprehensive listing of activities and the employer reserves the right to change or assign other duties to this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job the employee will regularly be required to:Stand for entire shift and walk for long periods of time without rest or sitting down.Push, lift, carry and transfer up to 50 pounds.Reach with hands.Use hands to finger, handle, or feel objects, tools, or controls.Bend and stoop.Have the ability to taste and smell.Verbally communicate with others.Have the ability to read and write clearly.Use close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.Have ability to freely access all areas of restaurant including selling floor(s), stock area, and register area.