ASSISTANT GENERAL MANAGER JOB DESCRIPTION

FOR OFFICE USE ONLY

JOB TITLE: Assistant General Manager JOB CODE:

REPORTS TO: General Manager FLSA STATUS: Exempt

# of DIRECT REPORTS: None GRADE LEVEL:

DEPT: Operations NEW/REVISED:

APPROVED BY: (President and APPROVED BY:
COO)

JOB SUMMARY:

Assists the General Manager with oversight and direction of all aspects of the front of house restaurant operations, leadership of team members, achieving sales and profit levels and ensuring commitment to Jimmie’s Old Southern BBQ Smokehouse, LLC
(“Company” or “OSB”) standards of excellence. Ensures food quality, Guest service and satisfaction, and restaurant cleanliness.
Performs duties including, but not limited to answering the phone, bussing tables, line cooking, serving, table visits, expediting orders or running food. Adheres to Company standard operating practices and absolutes. Acts as an ambassador of the OSB brand.

PRINCIPAL ACCOUNTABILITIES:

● Assists in the development and monitoring of daily, weekly, and annual sales projections.

● Work with individual managers and staff to seek out sales building opportunities.

● Interact with Team Members to prepare and achieve weekly, monthly, and annual profit plans as they relate to fixed and controlled expenses.

● Monitor the restaurant environment through direct contact with the co-managers and individual Team
Members. Maintain current knowledge of and assist management in complying with the Company’s operational and Human Resource policies and procedures.

● Responsible for maintaining efficient staffing levels during assigned shifts. Participates in decisions to cut staffing levels as business dictates.

● Effectively utilizes enterprise systems, e.g. R365, in managing daily operations.
● Oversee repairs and maintenance, cleaning supplies, vendor relations, registers, retail inventory, uniforms, and manpower staffing requirements.
● Daily conducts pre-shift meetings.
● Team member management - supervise, coach, praise, develop, train, and discipline team members. Must have the ability to motivate team members to work as a team.
● Ensure compliance with documentation requirements of state, federal and local laws.
● Other duties as requested.

QUALIFICATIONS (Please indicate if required or preferred):

Education and Experience:

● High school diploma or equivalent required

● 2 or 4-year degree in hospitality related field preferred, however an equivalent combination of education and professional experience will also be considered

● 4 years of restaurant experience preferred
● 2 years previous restaurant management experience preferred

Skills/Competencies/Certifications:

● Must possess a valid driver’s license

● Proficient in the following dimensions of restaurant functions: food planning, food preparation, purchasing,

● Capable of using knives, slicing equipment, and other food preparation equipment.

● Good people management skills, communication and listening skills required
● Must be internally motivated and detail oriented with a passion for the Brand and for teaching others
● Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities required
● Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required
● Demonstrated time management and organizational skills required

● Superior Guest service, communication and listening skills required
● Must be flexible and adaptable to change
● Required to work a flexible schedule including days, nights, weekends, and holidays
● NRA ServSafe Food and Alcohol certifications required.
● Integrity, honesty, and intelligence.
● Must be solution conscious.
● Pride in personal performance and appearance.
● Strong drive and energy.
● Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred.

PHYSICAL REQUIREMENTS:

Frequency Comments Frequency Comments (i.e. max
Activity * (i.e. max #. Activity * #. lbs, % of time)

lbs, % of

Balancing occasional Pulling daily Speed racks 50 lbs

Carrying daily 50 pounds Pushing daily Speed racks 50 lbs

Climbing occasionally Ladders, trucks Reaching daily

Crawling infrequently Reach Above Shoulder daily Shelves/cooling units

Crouching occasional Coolers/low Repetitive Foot Movement occasional shelves

Depth Perception infrequently Repetitive Hand Movement daily PC/POS/serving and cooking

Fine Manipulation infrequently Seeing daily

Grasping daily Sitting daily May work in excess of 10-hour shifts

Handling daily Speaking daily May work in excess of 10-hour shifts

Hearing daily May work in Standing daily May work in excess excess of of 10-hour shifts

10-hour shifts

Kneeling occasional Stooping occasional Low shelves

Lifting Daily 50 pounds Walking Daily May work in excess of 10-hour shifts

Balancing occasional Taste Daily Must be able to taste all food to ensure quality standards are achieved

* Frequency: hourly / daily / weekly / occasional / infrequently

Environmental Condition * Comments

Inside/Outside variable Coolers/ kitchens/ freezers; outside catering events during all seasonal weather variations

Cold/Heat variable Coolers/ kitchens/ freezers; outside catering events during all seasonal weather variations

Wet/Dry variable Coolers/ kitchens/ freezers; outside catering events during all seasonal weather variations

Noise/Vibrations variable Typical for restaurant environment: dishwasher, slicers, prep areas

Hazards variable Typical for restaurant environment: cleaning chemicals, grease, knives, smoker

Fumes/Dust/Odors variable Typical for restaurant environment: hickory smoke, grease, food

* Condition: normal / none / extreme / variable

Other Factors Comments e.g. travel Up to 15%. May deliver full-service catering, and to attend meetings and training sessions.

This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. OSB management reserves the right to amend and change responsibilities to meet business and organizational needs, as necessary. It is expected that the team member performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the “at-will” relationship.

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Team Member (Printed Name / Signature) Date

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Supervisor/Manager (Printed Name / Signature) Date

Job Type: Full-time

Pay: $18.00 - $21.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year
• 2 years
• 3 years

Restaurant type:

• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Weekends as needed

Ability to Relocate:

• Saint Paul, MN 55126: Relocate before starting work (Preferred)

Work Location: In person