Compensation: Start at $60,000 to $65,000 plus bonus!
Position Overview:
The Assistant General Manager (AGM) is ultimately responsible and accountable to the General Manager for all restaurant activities at all times. The action of the AGM is expected to be consistent with and supportive of the restaurant's business plan. The AGM ensures all personnel are performing their job responsibilities and meeting expectations in all areas of their job descriptions.
ESSENTIAL FUNCTIONS / MAJOR ASSIGNMENTS
BUSINESS MANAGEMENT
a. Analyze business performance, monitor controllable costs and initiate appropriate corrective actions when necessary.
b. Utilize labor effectively to meet budgets while ensuring high quality of QSC.
c. Execute company-wide marketing programs
d. Ensure business and personnel practices are conducted according to state and federal laws and consistent with JCK Ohana Policies and procedures.
e. Uphold company food safety, food handling and sanitation requirements to ensure health and safety of customer and employees.
f. Transport cash deposits to bank in secure personal vehicle.GUEST SERVICE
a. Ensure total customer satisfaction through the delivery of a quality product and excellent customer service by restaurant personnel.
b. Respond positively and quickly to customer concerns and correct problems before they affect customers.PERSONNEL
a. Lead by example by working side-by-side in the completion of duties including customer service, cleaning, maintaining equipment and stocking supplies.
b. Supervises and directs daily work activities of crew employees while on duty.
c. Train, coach and provide regular performance feedback (positive and corrective) to motivate and improve the performance of all employees.
d. Make employment decisions regarding hiring, discipline, advancement, termination, compensation.
e. May prepare schedules to adequately staff the restaurant.
f. Evaluate employees' performance and hold employees accountable for meeting performance standards.
g. Communicate team goals and expectations to all employees; coach employees toward achieving goals, recognize and reward employees who contribute to goals.
4. 100% attendance
5. Model and promote all shared company values including compassion, communication and collaboration.
6. Any and all other duties assigned.
RESPONSIBILITY, SKILL, EFFORT, KNOWLEDGE, WORKING CONDITIONS - DESCRIPTIONS
1. Skills
a. Must have good team building skills and ability to guide and direct the performance of others.
b. Able to comfortably interact with customers and professionally handle the most difficult and critical service issues that may arise.
c. Able to take initiative and problem solve.
d. Ability to add, subtract, multiply and divide.
e. Strong organizational, planning and time management skills.
f. Excellent interpersonal communication skills.
g. Must be able to effectively communicate verbally and in written format with customers and co-workers using the English language.
h. Ability to listen to and understand information and ideas presented through spoken words and sentences.
i. Must be able to understand written sentences and paragraphs in work related documents.
j. Positive attitude
k. Team-oriented, adaptable, dependable and strong work ethic.
2. Effort
a. Works independently and uses own discretion and judgment in executing duties and
responsibilities.
b. Primarily standing, exposure to temperature extremes, lifting up to 50 pounds.
c. Must be able to read/write/speak English
d. Spanish bilingual skills a plus.
3. Knowledge
a. Knowledge of principles and processes for providing outstanding customer service.
b. High school diploma or equivalent.
c. Minimum 2 years' experience in a team/shift leader position (in a restaurant, retail, or convenience store).
d. Must be at least 18 years of age.
e. Must be knowledgeable regarding employment law and Human Resources Practices.
f. Basic computer knowledge.
g. Food handler's permit required.
h. Must have valid driver license and maintain proper insurance coverage.
4. Working Conditions
a. Working conditions sometimes involve exposure to excessive heat and cold associated with kitchen environment. Exposure to various foods, cleaning chemicals, sharp utensils, and hazardous food preparation equipment.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Read Less
