Assistant General Manager (AGM)

Flagship Restaurant Group is looking for a high energy, charismatic individual who is passionate about guest service to join our management team at Blue Sushi Sake Grill - Naperville!

The Assistant General Manager, working closely with and reporting to the General Manager, is responsible for managing daily operations of our restaurant while striving to create a comfortable and professional atmosphere for both guests and employees.

Compensation Benefits:

$55,000-$65,000 annual salary, depending on experience

Quarterly bonus opportunities

Company-sponsored plans including health, dental, vision, and health savings.

Generous Paid Time Off package

Comprehensive management training programs

An ideal candidate:

• Possesses self-discipline, initiative, leadership ability, and has an outgoing personality.
• Is pleasant & polite mannered, with a clean and professional appearance.
• Motivates employees to work as a team to ensure that food and service meet Flagship Restaurant Group standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must have good communication skills for dealing with diverse staff and guests.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.

Responsibilities and Duties:

• Guest Service: Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest dining experience. Ensure positive experiences by actively working the floor, engaging guests and staff as well as responding to any complaints promptly and taking appropriate action to turn dissatisfied guests into return guests.
• Personnel: Responsible for supervising 25 employees each shift. Provide direction to employees regarding operational and procedural issues. Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts, following the weekly labor budget. The General Manager will review all schedules and give insight. Conduct interviews, hiring, orientation, training, and the development of hourly employees.
• Community Involvement: Develop and build relationships with your neighboring businesses, acting as a community ambassador, creating goodwill toward the brand. With corporate approval, plan events that get your restaurant involved and makes a presence in the community.
• Accountability: Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Flagship Restaurant Group policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness. Performs other duties and responsibilities as required.
• Food Safety and Planning: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Monitor food and beverage costs, based off bi-weekly inventory reports. Work with Director of Operations for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Follow pars for food and beverage needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified and required to uphold all ServSafe guidelines.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, waste, payroll deductions, etc.) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Investigate and resolve complaints concerning food & beverage quality and service.

Qualifications:

• High school diploma or GED and 3 years experience in the food and beverage, culinary, or related hospitality industry.
• College degree is preferred, but a combination of practical experience and education will be considered as an alternative. Bachelor of Science degree in hotel/restaurant management is desirable.
• Knowledge of computer programs like MS Word, Excel, Outlook, and familiarity with restaurant management software.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid driver’s license.
• Must be eligible to work in the United States and agree to background check, upon request.

Applicants must have open availability, including nights and weekends. The typical work week is 50-55 hours and schedule/hours may vary if Assistant General Manager must fill in for employees or if emergencies arise.

Physical:

Must be able to work in all areas of the restaurant to include but not limited to operation of all kitchen equipment, point of sale operations, food preparation and delivery. This position requires standing, bending, lifting, kneeling, and walking the day away. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.

Why join Flagship Restaurant Group?

· Flagship Restaurant Group is an ever-evolving, locally grown company empowering our people to follow their passion in the hospitality industry.

· Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience.

· We provide a comprehensive training program in a fun, exciting environment where you’ll thrive.

· Delicious dining discounts you can share with friends and family at all our locations.

· We create excitement around our team member’s milestones and achievements.

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

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

Experience level:

• 2 years

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Naperville, IL 60540: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Management: 2 years (Preferred)
• high volume restaurant: 2 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

Salary : $55,000 - $65,000