Assistant General Manager Job at HMSHost (Romulus)

Job Description

The purpose of the Assistant General Manager (AGM) position is to assist Branch management in tactically executing complex QSR or Casual Dine or similar restaurant management operations. The AGM ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The AGM uses prescribed policies and procedures to make management decisions.

Job Responsibility

Assist Branch management in tactically executing complex QSR or Casual Dine restaurant management operations
Ensure the restaurant is clean, ready for business, staffed, and operates to high operational standards
Complete opening, daily and closing procedures/checklists
Supervise day-to-day activities of associates
Interview job candidates, make hiring, termination, advancement, promotion decisions
Read and understand financial and operational data and reports
Manage day-to-day activities of associates
Ensure compliance with company diversity and inclusion philosophy
Resolve customer and associate questions and problems
Ensure compliance with all company adult beverage policies
Assign work tasks and activities, prepare schedules, ensure all shifts are covered
Ensure all associates take all mandated rest breaks and meal periods
Ensure display areas are appropriately clean, stocked, and visually appealing
Ensure all equipment is in good working order
Operate cash register and void transactions
Monitor compliance with wellness and safety procedures
Place orders for individual units, receive goods, process invoices
Ensure the company has most current contact information for all associates

Requirements

Minimum 6 years food and beverage, cash handling, and customer service experience
Minimum 4 years supervisory or lead experience in a Casual Dine restaurant or production kitchen
Ability to speak, read and comprehend instructions, short correspondence, and policy documents
Ability to converse comfortably with customers
Ability to work shifts during various operating days and hours each week
Knowledge of all applicable federal, state, and local sanitary, safety, and health standards
Knowledge of all procedures and protocols to comply with HACCP standards