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Associate General Manager
2 months ago
Job Description
SUMMARY OF KEY RESPONSIBILITIES
This role is accountable for the daily oversight of all facets of the restaurant's operations. The AGM acts as the primary point of contact for management on-site, addressing customer inquiries, feedback, and concerns. Frequently, the AGM is the first management representative available to handle issues as they arise. The core duty of the AGM is to mentor, oversee, and guide the activities of all kitchen and service personnel. The AGM will execute their responsibilities independently, utilizing their judgment to ensure exceptional service and a superior dining experience for every guest. Strong communication and effective decision-making skills are essential for the AGM to navigate time-sensitive situations and meet the diverse needs of customers, team members, and fellow management. From an administrative perspective, the AGM is expected to apply sound business judgment to enhance sales, customer satisfaction, and the restaurant's profitability. This includes enforcing the necessary level of discipline and oversight to ensure team members adhere to the budgetary and cost-control objectives set by corporate management. Additionally, the AGM is tasked with ensuring that all sanitation, safety, and food quality standards are consistently met or exceeded.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Oversee, guide, and manage all hourly staff, including their daily tasks, work schedules, and individual needs. As the management representative during shifts, the AGM is responsible for conducting regular performance reviews and providing coaching, corrective feedback, and counseling to team members as needed to uphold established work standards. Monitor kitchen operations closely and address any discrepancies promptly and directly. Direct employee tasks, including setting work hours and weekly schedules, and assigning responsibilities before, during, and after restaurant hours. Drive sales and enhance guest satisfaction; manage food costs, inventory levels, utility consumption, and Health Department compliance ratings. Ensure food quality by maintaining high standards of cleanliness, organization, storage, and sanitation of food items. Guarantee that the CHARM Service Model is executed by every team member with each guest interaction. Provide, direct, and schedule training for Front of House and Back of House staff to ensure all team members are knowledgeable about Ruby Tuesday policies, procedures, and specifications. Supervise and oversee the preparation and production of food and beverages in accordance with established recipes and procedures. Utilize discretion to resolve guest recovery situations effectively. Follow the Operations Playbook to ensure consistent daily operations and take appropriate actions when staff members fail to comply. Use a digital manager logbook to communicate shift notes, product requirements, equipment repairs, and staffing updates with the management team. Implement appropriate security measures at the restaurant to ensure the safety of employees and guests (this may involve counseling, re-training, or disciplinary actions when necessary). Manage and recommend strategies to control food, supply, and liquor costs, including conducting weekly inventory and suggesting adjustments as needed. Understand, manage, and enforce safe food handling procedures for all staff members. Adhere to company policies, procedures, and all state and federal wage and hour regulations, as well as restaurant filing responsibilities. Ensure all equipment is well-maintained and take necessary steps to arrange repairs or remove equipment from service to prevent injury or accidents. Manage all operational processes, including line checks, thawing procedures, prep lists, food inventory, beverage costs, truck orders, and food safety. Coach the team to ensure food and beverages are prepared according to Ruby Tuesday recipe specifications regarding portion sizes, preparation methods, and presentation. Maintain a valid food safety certification and any local compliance certifications, taking the initiative to secure new certifications as required. Responsible for the implementation of new initiatives, including product and menu rollouts; this aspect of the role requires creativity and initiative from the AGM. Embody our core values daily: Be Real. Do Good. Walk Together.Job Requirements
Must be at least 21 years of age. High School Diploma or equivalent required; Bachelor's Degree preferred. Preferably 2 years of hands-on restaurant management experience. ServSafe Certification preferred or ability to obtain certification within 90 days of employment. Valid Driver's License required. Commitment to excellence in customer service. Proven track record of increasing sales. Ability to inspire and motivate team members. Strong analytical and problem-solving skills. Set clear objectives for themselves and their team. Demonstrate strong verbal and written communication abilities. Foster collaboration and teamwork within the team.PHYSICAL REQUIREMENTS
This position necessitates regular attendance; the ability to work up to 55 hours per week is required; must be able to stand or walk for extended periods; frequently required to hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, stoop, lift, and carry items weighing up to 50 lbs; must be able to tolerate significant temperature variations and frequent immersion of hands in water and cleaning or sanitizing solutions. Specific vision abilities required for this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
