Position Summary The Assistant General Manager assists in inspiring and developing their team and upholding Luna Grill’s High Standards. This position provides support to the General Manager in the successful day-to-day operations of the restaurant. This includes providing the leadership necessary to achieve stated objectives in sales, costs, team member retention and relations, guest relations, training tool utilization, quality assurance, cleanliness, mise en place and sanitation.Essential Responsibilities LEADERSHIP & TEAM DEVELOPMENTWorks with GM in making sure all team members are inspired and properly trained and coached, counseled, and performance feedback is provided on a regular and timely basisWorks with General Manager to ensure training needs are metParticipates in personnel decisions including transfers, promotions and terminationsProvides clear direction and ensures that team members are informed of company communications, policy changes, etcMaintains courteous, professional and effective working relationships with team members at all levels of the organizationListens to team member suggestions for improving how to get work done and how guests are served. Gains management support as needed to act upon suggestionsActs as Manager on Duty when General Manager is not present in the restaurant OPERATIONAL EXCELLENCEProvides assistance to the restaurant team to ensure successful day-to-day operations.Assists with developing schedules that ensures that the restaurant is properly staffed to ensure the ability to provide excellent guest serviceEnsures that all food and products are consistently prepared fresh and meet Luna Grill standardsAssists with managing team member breaks, shift changes, shift meetings, and line schedulesProcesses human resource and payroll related paperwork in a timely and efficient manner as requiredAssists with completing and processing restaurant reports such as food and labor, , inventory, payroll reports, Sysco orders, bank deposits, , daily sales sheet, P&L Report and prep checklist, purple books and morning adminAssists with ensuring that safety and security standards are adhered to and that team members are properly trained in current position and knowledgeable of the company’s Safety Plan and Injury and Illness Prevention ProgramManages daily and weekly cleaning of the line, dining room, restroom, and patioTakes necessary meal and rest breaks accordingly Clocks in and out of the restaurant in a timely mannerTakes necessary meal and rest breaks accordingly Managers must adhere to the Meal and Rest PolicyHolds the team accountable for adhering to the Meal and Rest Period Policy on a consistent basis FINANCIAL MANAGEMENT AND ACCOUNTABILITYAssists with building sales and managing restaurant budget including cost control related labor and cost of goods sold.Assists with controlling proper inventory and purchases materials through approved vendors in a timely manner and in according with company policy.Team Members and Managers must adhere to policy. Manager must hold team accountable in regard to Meal and Rest Break Policy. Knowledge, Skills and AbilitiesPossess and instill high quality standards for production and guest service.Strong leadership and problem-solving skills. Detail oriented, organized and efficient. Safety-minded. Strong verbal and written communication skills. Courteous, friendly, and professional manner. Ability to work productively with little to no supervision. Trustworthy and reliable. Possess excellent basic math skills and have the ability to operate a cash register or POS system. Computer literate using Microsoft Office. Bi-lingual in English and Spanish preferred - must be able to communicate (speak, read, write) in the primary language of the work location. Education/Experience Requirements Must have a minimum of three (3) years restaurant experience (knowledge of both the BOH and FOH is preferred); Luna Grill experience is ideal. High School Diploma Required; A.A. Degree Preferred Physical Demands/Work Environment PHYSICAL DEMANDS: Frequent standing, walking, sitting, bending, bend and twist neck and waist, reach above and below shoulders and squat, use hands, reaching or grasping with hands and arms and be able to lift up to 25 pounds. Must be able to work under pressure and be flexible to work long, sometimes irregular hours including weekends and holidays. WORKING ENVIRONMENT: Must comply with Company’s Appearance and Dress Code standard as set forth in the Team Member Handbook. Works primarily indoors in temperature-controlled, clean, and well-lighted environment. Makes frequent trips to kitchen, where air may be moist, warm, and odorous from cooking foods. Kitchen floors are uneven and may be slippery from moisture and grease.