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Assistant General Manager-Hillsboro-0147
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Job Description The Assistant General Manager (AGM) supports the GM and shares responsibility for the success of the restaurant and it’s alignment with Frisch’s vision to be the “Best Place to Work, Eat and Own”. The AGM is responsible for the training and development of employees to help achieve company goals. The Assistant General Manager is accountable for cost control, order inventory and will assist the GM with preparing the forecast, model schedules and budgeting. The AGM collectively with the GM must convey Frisch’s culture to their staff and show sincere pride in the Frisch’s brand. Through continued growth, the AGM should have the potential to fill an open GM position. Key Accountabilities: List main responsibilities in order of importance. #1 OPERATION Working with the GM, the AGM is responsible for the unit, while gaining the knowledge and experience to be able to assume GM responsibilities in the absence of the GM, or move to another unit when an opening becomes available. Responsible for fostering an environment designed to provide an outstanding internal (employee) and external customer experience. This includes focusing on building relationships with our customers and team members .Accountable for monitoring full restaurant operations at all times, and must be able to initiate immediate corrective action when necessary and effectively correcting any issues with team members and equipment to confirm all are performing to set standards .Ensure product is always on hand, through systematic ordering, bringing any serious concerns to the attention of the GM. Responsible for ensuring cash controls are maintained by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Expected to successfully promote and publicize the brand within guidelines established by the Marketing Dept. to grow sales and customer counts. Assist the GM with preparing the forecast, schedules and budgeting. Monitor sales against weekly and period expectations and goals; provide thoughts and recommendations for additional ways to grow sales. Provide recommendations for controlling costs and minimizing waste. #2 STAFFING Responsible for assisting the GM with staffing the unit with the best team to operate the restaurant efficiently and provide an optimal customer service experience. The AGM will mentor and work with the RMs to enhance recruiting efforts and interviewing skills to provide sound hiring recommendations to the GM. In the absence of the GM, must be able to review and monitor initial weekly schedules, put together by the RM’s for their respective shifts, to maintain appropriate staffing for optimal customer service. #3 TRAINING/COACHING & MENTORING Must lead the restaurant with integrity and facilitate focus on the Company’s vision and goals, while promoting growth and development through the identification and development of team members and mentoring Restaurant Managers to further grow their management skills. Mentor and coach the RMs to train all employees to focus on exceeding customer expectations through execution of friendliness, courtesy, product quality, cleanliness and service standards. Expected to be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair, and consistent corrective action for all violations of company policies, rules and procedures under the guidance and direction of the GM. This includes making recommendations for termination to the GM. #4 HEALTH & SAFETY In conjunction with the GM and other managers, reinforce and follow up on policies and procedures to ensure a safe, efficient and professional environment for customers and employees.Take the lead to train and monitor employees in all food safety procedures, while ensuring all food safety procedures are executed in accordance with Company policy and health/sanitation regulations. Initiate corrective action as appropriate and required. Ensure building, grounds and all work areas are clean, well maintained and inviting to our customers at all times. Maintain safe working conditions by following all safety, security and maintenance policies and procedures. Report any equipment that is in need of repair or any safety concerns in a timely manner. In the absence of the GM, will follow up and escalate issues as needed. Decision Making Authority: Decision Type 1- Hiring, firing, promoting, demoting and transferring of non-management staff Decision Type 2- Merit Increases or pay adjustments of non-management staff Approve Recommend Decision Type 3- Corrective action to the RM’s as needed for any deviation from food safety and safety procedures Knowledge, Qualifications, Skills, Experience: Knowledge: Specialized knowledge of the processes, procedures, methods, practices, or principles Qualifications: Level and type of formal education or certifications Skills: Specific physical and/or mental proficiencies Experience: Type and amount of related work experience *Ensure the knowledge, qualifications, skills, and experiences listed are required for the position, not an individual List Knowledge, Qualifications, Skills, Experience (# of years), Education Needed Essential Desirable Associates degree and 6 months of operations management experience in the restaurant industry; or equivalent combination of education and experience One year of Frisch’s experience preferred ServSafe Certified Must be able to speak English. Good communication skills and the ability to work well with others Ability to train, motivate, evaluate (written & verbal), coach, delegate and supervise Ability to read, write and follow recipes accurately, as well as having strong math and organizational skills Must have access to reliable transportation Ability to prioritize, handle stress and deal with irate customers in a calm professional manner Physical Demands & Work Environment Environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces Must be able to stand for long periods of time Good agility necessary to lift and carry up to 50 lbs. Bending, reaching and climbing Good hearing, visual and speaking skills Must be able to walk in and out of refrigerated areas Must be able to work around steam, hot and cold foods and ice
