Position Title: Assistant General Manager 

Reports To: General Manager

Purpose

• The Assistant General Manager (AGM) is responsible for exhibiting Captain D’s Values to guests and team members. The AGM is accountable for executing operational excellence and General Manager directive in assigned unit. When considered the manager on duty (MOD), the AGM is accountable for product quality, restaurant cleanliness and ensuring D’s Hospitality is displayed by all team members. 

Primary Duties 

• Demonstrates Captain D’s Values while performing duties and/or running a shift. 

• Demonstrates D’s Hospitality to all guests and team members. 

• Takes initiative to learn, teach and maintain awareness of Captain D’s procedures. 

• Ensures guest satisfaction, Captain D’s standards and safety procedures are followed by themselves and the restaurant team. 

• Ensures team is following food safety rules and procedures while preparing and serving Captain D’s food. • Ensures overall cleanliness and sanitation of work areas and/or dining room area (including restrooms). • Ensures food being served is high quality throughout preparation and serving food to guest. • Maintains awareness of organizational policies and ensures compliance by themselves and team during assigned shift. 

• Assists in maintaining restaurant’s profitability through proper food production, following cash control procedures and completion of accounting and administrative reports, as required. 

• Performs other essential duties as assigned. 

Education / Experience 

• Previous leadership experience in the restaurant or retail environment. 

• Excellent interpersonal and customer service skills. 

• Ability to convey information and provide responses to questions. 

• Ability to manage multiple tasks. 

Requirements 

• Must be a minimum of 18 years of age. 

• Must have a current and valid Driver's License. 

Physical / Mental Requirements 

• Continuously utilizes speech, hearing, near vision, eye/hand coordination, color definition, and manual/bi-manual dexterity. 

• Frequently stands, walks, reaches above shoulders, bends, lifts and/or carries up to 25 pounds and works closely with others. 

• Ability to perform repetitive movements over long periods of time. 

• Occasionally utilizes sense of taste and smell, and far vision. Works around chemicals and cleaners; walks on uneven surfaces; may require utilization of a step stool/ladder; lifts and/or carries up to 50 pounds; operates a vehicle. 

Work Conditions / Hours 

• Minimum of 40 hours per week, with expectation of 50 hours, (except as modified for Designated Night Managers) and may vary according to business necessity, including weekends and/or holidays.

• Designated Night Manager must work a minimum of four closing shifts per week, up to no more than 40 hours per week and may vary according to business necessity, including weekends and/or holidays.

• In absence of a General Manager, schedule may vary to business necessity, to include open or mid shifts. • Standard restaurant working conditions. 

• May be exposed to extreme conditions common in a restaurant environment, such as extreme heat or cold from equipment or weather. 

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from jobs when circumstances (e.g., emergencies, changes in workload, rush jobs or technological developments) dictate.