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JOB SUMMARY
The Assistant General Manager's primary role is to support the General Manager in overseeing and supervising the restaurant's daily operations. This includes driving profitability by increasing sales and managing costs through effective hiring, training, and development of both management and hourly staff. Key responsibilities involve ensuring efficient, high-quality food production, delivering exceptional guest service, fostering community relationships, planning & executing events, maintaining clean and functional facilities, and implementing company or restaurant-level procedures and initiatives. In the General Manager's absence, the Assistant General Manager serves as the primary point of contact for staff and district administration. __________________________________________________________________________________________________
PRIMARY RESPONSIBILITIES
- Task Delegation & Oversight: Assist in delegating and supervising key restaurant functions and tasks among management staff to ensure successful and timely completion.
- Profitability Management: Support the General Manager in managing Profit and Loss (P&L) by following cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking corrective action when necessary.
- Financial Administration:
- Verify and approve Daily Sales Summaries (DSS) in the accounting platform. Analyze and explain discounts, voids, and charitable donations.
- Accurately enter invoices into the system, including maintenance, utilities, bar, and BOH invoices. Investigate discrepancies in collaboration with Corporate and the General Manager.
- Participate in all period-end reviews.
- Point of Contact:
- Act as the liaison between Ownership, Corporate departments (Food Operations, Human Resources, Accounting, Payroll, and Maintenance), and the restaurant staff in the General Manager's absence.
- Represent the restaurant in meetings with landlords, external vendors, licensing agencies, and other stakeholders.
- Facility & Equipment Management:
- Ensure the building and equipment are well-maintained and comply with health, liquor, and safety codes. Collaborate with Corporate and the General Manager to complete required inspections and renewals.
- Update and monitor cleaning and maintenance schedules and arrange timely repairs.
- Policy Enforcement & Improvement: Enforce company policies and procedures while identifying areas for improvement. Develop corrective action plans with the General Manager's input and approval.
- Food Safety & Compliance: Ensure adherence to food safety, cleanliness, liquor purchasing, service, and security policies, consistently exceeding local regulatory standards.
- Operational Coordination:
- Support the coordination of daily and long-term restaurant operations. Collaborate with management to meet objectives such as labor targets, food and liquor costs, guest satisfaction, and event execution.
- Monitor and troubleshoot restaurant technology and organizational systems (e.g., POS)
- Hands-On Leadership: Perform hands-on work as needed to address business demands, train staff, and model appropriate behaviors and company standards.
- Staff Recruitment & Development:
- Assist with recruiting, interviewing, hiring, onboarding, and training staff to uphold performance and customer service standards. Ensure completion of hiring paperwork and training.
- Collaborate with the General Manager to identify and develop top-performing staff for long-term success.
- Performance Management: Participate in formal and informal performance reviews of management staff. Assist in managing staff performance, motivating the team, and fostering operational excellence.
- Disciplinary Oversight: Support the management team in handling disciplinary actions while ensuring compliance with labor laws and protocols. Report harassment, escalated discipline, terminations, and incidents to the General Manager promptly.
- Human Resources Administration:
- Oversee onboarding, staff training (e.g., ServSafe, TIPS), weekly scheduling, payroll processing, and documentation of attendance, performance, and disciplinary actions.
- Verify the accuracy of time cards and submit final payroll for processing.
- Guest Satisfaction:
- Monitor and coach staff interactions with guests to ensure exceptional service.
- Regularly audit food and beverage quality to maintain company standards.
- Engage with guests to gather feedback, build relationships, and address service issues promptly.
- Marketing & Community Engagement:
- Collaborate with the General Manager to plan and execute marketing strategies to increase sales. Develop loyalty programs and ensure adherence to social media posting guidelines.
- Represent the restaurant and Bear’s brand at promotional events and participate in community engagement efforts.
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OTHER RESPONSIBILITIES
- Adhere to the restaurant’s operational calendar to ensure completion of all required tasks in accordance with company deadlines.
- Assist in the documentation of all workflows, processes, and procedures related to restaurant operations
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WORK SCHEDULE
The Assistant General Manager’s schedule is determined by the needs of the business and is adjusted weekly to accommodate peak business hours, upcoming high volume days and other events requiring the position’s presence. The position averages 45-55 hours per week, depending on workload. Weekly schedule is required to include opening, mid and closing shifts to ensure consistent oversight of restaurant operations, monitor staff performance, and uphold company standards during all hours of operation. Flexibility is essential, as evening, weekend, and holiday availability will be required to work in the restaurant, meet with staff, complete projects and/or meet deadlines, and address urgent operational matters, sometimes on short notice. Emergency coverage of staff and adjusting schedule to meet last minute needs or unforeseen circumstances is required. This position must also be flexible to field calls during off-shift hours from staff and managers in need of immediate guidance or decisions. Additionally, the role involves participation in large company events outside of regular operation hours, contributing to "all hands on deck" efforts to ensure successful execution. This position requires full-time onsite presence. Remote work options are not available for this role. ________________________________________________________________________________________
SKILLS REQUIRED
- High School Diploma or equivalent. Bachelor Degree in Hospitality, Tourism, Culinary, Business Administration or related field preferred
- 2-4 years management experience preferably in the Hospitality/Restaurant field.
- Strong knowledge of federal, state, and local health and labor laws and regulations.
- Excellent communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels
- Proven ability to train, develop, and supervise staff, and collaborate with other managers to ensure smooth daily operations.
- Capacity to delegate tasks effectively while maintaining accountability for outcomes.
- Experience in performance evaluation and providing constructive feedback to team members.
- Ability to foster a positive and collaborative work environment, promoting teamwork and employee engagement.
- Skilled in conflict resolution and handling personnel issues with professionalism and discretion
- Excellent organizational and time management skills with the ability to work independently, prioritize multiple tasks, and thrive in a fast-paced, dynamic environment.
- Demonstrated ability to handle confidential information with the highest level of discretion and professionalism.
- Proficient in computer skills, with a demonstrated ability to learn new software applications quickly.
- Proficiency in accounting software, POS systems, and data analysis tools..
- Strong analytical and problem-solving skills, with attention to detail and accuracy and the ability to address issues effectively and efficiently.
_CERTIFICATIONS/TRAINING REQUIRED
- Successful completion of company training program, including mandatory sexual harassment training within 8 weeks of start date.
- ServSafe certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.
- TIPS alcohol certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.
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DRIVING REQUIREMENTS
- Valid driver’s license and reliable transportation to attend off-site meetings and drive company vehicles as needed.
- Proof of personal insurance that meets company requirements.
- Clear motor vehicle record (MVR) check.
- Comply with company policies regarding safe driving practices and maintain a clean driving record throughout the duration of employment.
- Demonstrate the ability to safely operate company vehicles.
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PHYSICAL REQUIREMENTS
- Ability to stand, walk, and remain on your feet for extended periods (up to 8+ hours) during events.
- Capacity to perform repetitive tasks, such as serving food and beverages or clearing tables, throughout the shift.
- Ability to lift, carry, and transport items weighing up to 50 pounds, such as food, trays, tables, chairs, and other equipment.
- Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.
- Comfortable maneuvering and carrying heavy trays of food and beverages safely.
- Frequent bending, stooping, and reaching to set up and clear tables, arrange event spaces, and access supplies or equipment.
- Strong hand-eye coordination for carrying trays, and serving guests efficiently and safely.
- Ability to navigate crowded or confined spaces quickly and efficiently without disrupting guests or the event flow.
- Comfortable working indoors or outdoors in various weather conditions, depending on the event location.
- Ability to adapt to fluctuating temperatures in kitchens, serving areas, or outdoor venues.
- Ability to maintain clear and professional communication while performing physical tasks, ensuring guest needs are met promptly.
- Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings.
- Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils.
- Withstand exposure to and work with cleaning chemicals.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.
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