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Restaurant Assistant General Manager

1 month ago

Cranston, United States T's Restaurant Group Full time
Job DescriptionJob DescriptionDescription:

POSITION TITLE: Restaurant Assistant General Manager

DEPARTMENT: Operations

REPORTS TO: Restaurant General Manager-COO

SUPERVISION EXERCISED: All team members associated within one or more locations

POSITION STATUS: This is a full-time position with benefits.


We hire SMILES Our team is everything to us. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community.


ABOUT US

T’s Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have three locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors, and sustainable choices whenever possible.


We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life’s journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time.


ABOUT THE POSITION

As the Assistant Restaurant General Manager, you are responsible for assisting the Restaurant General Manager-COO in leading and managing the daily operations for both front of the house and back of the house, at one or more of our locations. This position will provide leadership and support of the T’s team culture, values, guest service, and daily operations. The ARGM must be able to competently perform duties in the absence of the general manager.


DUTIES AND RESPONSIBILITIES

Guest Service

  • Ensures that all guests feel welcomed and are given responsive, friendly and courteous service at all times.
  • Focuses on inclusion and belonging for all team members and guests.
  • Responds to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
  • Promote T’s commitment to serving smiles.

Team Building

  • Follows the restaurants 5 Commitments and upholds the restaurants Values and Mission Statement.
  • Promotes T’s team spirit of positivity and a team centered approach at all times.
  • Creates a positive team culture by following T’s guidelines, job descriptions and training programs and by maintaining healthy boundaries with team members.
  • Provides direction to team members regarding operational and procedural best practices
  • Assists with recruiting, hiring, onboarding, supervising, training and developing and, when necessary, termination of team members.
  • Provides leadership and development of team members by providing ongoing feedback, establishing performance expectations, taking positive corrective action, and by conducting performance reviews.

Financial

  • Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
  • Controls cash and other receipts by adhering to cash handling and reconciliation procedures.
  • Ensures that end of day receipts is correct and deposited according to company policy.

Food Safety

  • Ensure sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
  • Responsible for ensuring consistent high quality of food preparation and service.
  • Maintains professional restaurant image, including restaurant cleanliness, properuniforms, and appearance standards.
  • Ensures all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards.

Safety Responsibilities

  • Ensures a safe working and guest environment to reduce the risk of injury and accidents.
  • Fully understands and complies with all federal, state, county and municipal regulations, as well as reporting requirements, that pertain to health, safety and labor requirements of the restaurant, team members and guests.
  • Carries out restaurant marketing and promotional activities in accordance with company goals.
  • Manages shifts which includes, but is not limited to: daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality and cleanliness.
  • Investigates and resolves complaints concerning food quality and service.
  • Fills in where needed to ensure guest service standards and efficient operations.
  • Estimates food needs and places orders with distributors.
  • Adhere to Food and Alcohol Safety.

Other Duties

  • Performs other duties as assigned.

PERKS AND BENEFITS

For all teams:

  • Positive and supportive team culture.
  • Paid Time Off Programs.
  • Competitive Wages with Annual Performance Reviews.
  • Day's only schedule- never work nights.
  • Like T’s Food? As a T’s team member, you receive a meal benefit-whether on shift or off and at all locations.
  • Home for the Holidays-Thanksgiving and Christmas Day OFF.
  • Ongoing development and growth opportunity.
  • Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more.
  • Pet Insurance.
  • Employee Assistance Program (EAP).
  • Flexible and Predictive Scheduling.

For full time teams:

  • Medical
  • Dental
  • Vision
  • Supplemental Life Insurance
Requirements:

ABOUT YOU

We are looking for someone who has the desire to lead and coach an enthusiastic team of culinary and hospitality professionals who are dedicated to creating and executing a memorable dining experience for our guests. This position requires a strong leader who can work alongside the Restaurant General Manager-COO. Someone who is capable of oversight, coordination, and motivation of the entire restaurant’s operations. This position is right for you if you desire to grow into a Restaurant General Manager down the line.


QUALIFICATIONS AND REQUIREMENTS

Education and Experience

  • High School Degree required; college degree preferred hotel/restaurant management.
  • A minimum of two years restaurant management experience or food and beverage training to include front-of-the-house operations, guest service training and kitchen operations (Back of the house).
  • Proficient with computers (MS Office, Excel) and Point of Sale Systems.
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
  • Required Certification in Food Safety, Serve Safe Alcohol and First Aid or obtain one within 2 months of hire.
  • Must be eligible to work in the United States.
  • Must agree to background check.
  • Excellent written and verbal communication skills. Proficient in the English Language

Professional requirements

  • Self-discipline, initiative, leadership ability and outgoing.
  • Pleasant, polite manner and a neat and clean appearance.
  • Strong guest service skills with a passion for hospitality.
  • Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff and potential candidates.
  • Possess excellent organizational, interpersonal, problem-solving, and collaboration skills.

Accountabilities

  • Keeps Restaurant General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
  • Adhere to job responsibilities and performance objectives.
  • Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity and efficiency/effectiveness.

Working conditions

  • Expected hours: 50 hours per week. Hours may vary if manager must fill in for his/her team/manager or if emergencies arise.
  • Ability to perform all functions at the restaurant level.
  • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
  • Work with hot, cold, and various office equipment and answers phones.
  • May be required to work at various locations on a limited basis.

T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.