Assistant General Manager Job

Duties:
• Assist the General Manager/Owner in overseeing and coordinating daily restaurant operations including food preparation, service, staffing, and customer relations.
• Develop and implement employee work schedules to ensure proper staffing levels based on sales volume and peak service periods.
• Participate in recruiting, interviewing, hiring, and onboarding restaurant personnel including kitchen staff, service staff, and shift supervisors.
• Train employees on company procedures, food safety standards, service expectations, and operational protocols.
• Supervise staff during operating hours to ensure compliance with company standards, food safety regulations, and service procedures.
• Monitor employee performance and provide coaching, corrective guidance, and disciplinary action when necessary.
• Coordinate workflow between kitchen and service teams to maintain operational efficiency.
• Manage purchasing and procurement of food ingredients, beverages, packaging materials, and operational supplies.
• Establish and maintain vendor relationships to ensure timely delivery and costeffective purchasing.
• Monitor inventory levels and implement inventory control procedures to minimize waste and maintain appropriate stock.
• Review sales and cost data including labor costs, food costs/waste, and operational metrics to assist management in controlling expenses and improving profitability.
• Resolve customer concerns and service issues to maintain high levels of customer satisfaction.
• Ensure compliance with applicable health, safety, sanitation, and labor regulations.
• Assist in implementing operational improvements and business strategies designed to increase efficiency and revenue.

Qualifications required:

• 2 years of progressively responsible experience in restaurant management, hospitality management, or a related supervisory role in food service operations.
• Knowledge of restaurant management practices including staff supervision, scheduling, and operational workflow.
• Familiarity with food safety regulations, sanitation standards, and health department compliance.
• Experience with restaurant POS systems, scheduling software, and inventory management systems.
• Ability to manage procurement and vendor relationships.
• Strong leadership and team management skills in a highvolume restaurant environment.
• Ability to analyze operational and financial data including sales trends, labor costs, and inventory usage.
• Excellent customer service, communication, and conflictresolution skills.