Assistant General Manager TB39040-1371 E Putnam Ave

United States·E Putnam Ave- - Old GreenwichNormalmid

OtherAssistant General Manager

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Quick Summary

Key Responsibilities

Solving customer complaints quickly and with a smile. Providing feedback to restaurant team members in a positive manner. Following cash, security, inventory, and labor policies and procedures.

Requirements Summary

Proven experience in a supervisory or assistant management role within the restaurant industry, with a strong understanding of restaurant operations. Leadership and interpersonal skills,

Technical Tools

OtherAssistant General Manager

Responsibilities

~2 min read

→Operational Leadership:

→Assist the restaurant general manager in overseeing daily operations, including opening and closing procedures, cash handling, and managing shifts.
→Monitor and maintain restaurant cleanliness, sanitation standards, and adherence to food safety regulations.
→Ensure efficient use of resources and equipment to maximize profitability and minimize waste.

→Team Management and Development:

→Supervise and train restaurant crew members and shift managers, providing guidance, feedback, and coaching to enhance performance and foster a positive work environment.
→Assist in scheduling shifts and managing staffing levels to meet customer service and operational needs.
→Conduct performance evaluations and recommend disciplinary actions as needed in collaboration with the restaurant manager.

→Customer Satisfaction:

→Ensure exceptional customer service by addressing customer inquiries, resolving complaints, and maintaining high standards of hospitality.
→Monitor service quality and ensure all team members uphold customer service standards and brand expectations.

→Financial Management:

→Assist in managing restaurant finances, including monitoring sales and expenses, controlling costs, and achieving financial targets.
→Prepare and analyze financial reports, such as sales reports, inventory, and labor costs, to identify opportunities for improvement.

→Inventory and Supply Chain Management:

→Manage inventory levels and order supplies to meet operational needs and minimize shortages.
→Ensure proper storage, rotation, and usage of food and beverage products to maintain quality and freshness.

→Compliance and Safety:

→Ensure compliance with health, safety, and sanitation regulations, as well as company policies and procedures.
→Conduct regular inspections and audits to maintain restaurant cleanliness, safety, and operational standards.

→Communication and Collaboration:

→Communicate effectively with the restaurant manager, staff members, and corporate headquarters to convey operational updates, performance metrics, and challenges.
→Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers.

Requirements

~1 min read

Proven experience in a supervisory or assistant management role within the restaurant industry, with a strong understanding of restaurant operations.
Leadership and interpersonal skills, with the ability to motivate and inspire team members.
Knowledge of food safety regulations and best practices in food handling.
Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
Flexibility to work various shifts, including evenings, weekends, and holidays as required.

Ability to stand, walk, and move around the restaurant environment for extended periods.
Lift and carry objects weighing up to 25 pounds.
Work in a fast-paced and sometimes stressful environment.

High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred).
Certification in food safety (e.g., ServSafe) is advantageous.