Assistant General Manager

The Assistant General Manager (AGM) is a leader among the FoH team, providing supervision and coordination for FoH operations. They demonstrate strong awareness of their surroundings, community involvement, and respectful honesty while upholding standards for food and beverage quality, team member engagement and development, and guest experience. The AGM is an integral part of the overall restaurant team, supporting both front of house and back of house operations.

ESSENTIAL FUNCTIONS & RESPONSIBILITIES:

• Support all restaurant and bar operations to include, but not limited to budgeting and forecasting, purchasing and inventory control, employee management, policy, procedure and operation standards implementation and enforcement
• Plan menus, floor plans, and related details
• Ensure service expectations are consistently met by all employees, with follow up if these expectations are not being met
• Spend 5-6 hours per shift actively working the floor and interacting with guests
• Provide clear direction to team members and leadership through both verbal and written communication
• Create, write out, and execute schedules based on work priority and business forecast to ensure appropriate coverage
• Validate that all opening and closing procedures are completed
• Provide fast, friendly, and responsive customer service to restaurant guests, front of house team members, and culinary team
• Respond to all guest requests, concerns, and/or accidents, with follow up to ensure guest satisfaction
• Support the GM by performing beverage and dry goods ordering, counting inventory, checking in deliveries, putting away product, and uploading invoices to the system.
• Execute high standards for a safe and hospitable guest experience to ensure the safety of all guests and employees
• Ensure a culture of positivity and accountability with hourly staff
• Ensure all food is rung in correctly, assigned to the correct server, and reconcile credit card payments
• Accurately accounts for all sales, discounts, promotions, and tip reporting in P.O.S. system according to company policy, Signing off on comps and voids for applicable checks
• Complete Opening/Closing manager Checklists and Food Safety Checklists
• Touching Tables and recover dissatisfied guests
• Lead pre-shift meetings
• Complete a daily recap sent by EoD (i.e. Shift Notes)
• Interview, select, and provide hiring recommendations for FoH positions
• Train and develop employees through ongoing teaching and coaching to support successful performance, create future leaders, and build on retention
• Utilizes knowledge of food and beverage products to inform guests of menu items, changes, specials, while being able to answer questions and make suggestions regarding food and beverages.
• Communicates with hosts, bussers, bartenders, and culinary team and coordinates entire station to ensure guest satisfaction with food and service.
• Run food and beverages, bus and reset tables throughout shift.
• Maintain and ensure overall cleanliness.
• Approach interactions with co-workers and guests in a respectful & solution-oriented manner.
• Maintaining friendly, helpful, and positive attitude while at work
• Maintain a clean and organized workstation by always practicing safe and sanitary food handling
• Following company policies, state and food safety and sanitation standards
• Position requires regular and reliable attendance.
• Other duties may be assigned.

KNOWLEDGE, SKILLS, & ABILITIES

• Two or more years of experience in food and beverage, upscale concept preferred or related field and supervisor experience
• Working knowledge and/or exposure to dining room and service standards, procedures, functions, and wine and spirits preferred
• Valid Food Handler’s card and permits, including liquor licenses
• Ability to exercise independent judgement and discretion in day-to-day performance of job duties
• Knowledge of operations management and profit and loss
• Strong administrative and detail orientation: ability to set priorities, multi-task and meet deadlines
• Ability to handle sensitive, confidential information discreetly and professionally
• Excellent verbal and written communication
• Passion for guest service
• Ability to successfully work in a fast-paced environment
• Strong interpersonal skills
• Ability to multitask and organize time with strong attention to detail
• High integrity and openness
• Highly motivated with an inquiring mind and passion for excellence

SUPERVISORY RESPONSIBILITIES: Directly leads the FoH employees. Carries out supervisory responsibilities in accordance with company policy and applicable law. Responsibilities include planning, assigning, and directing work on a shift basis; Interviewing, hiring, and training employees; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

EDUCATION and/or EXPERIENCE: Two years of related experience and/or training. Previous high-volume restaurant / food and beverage experience preferred. Supervisor experience. Must have basic knowledge of dining room and service procedures.

LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and interpret procedure manuals. Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public.

REASONING ABILITY: Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists. . Ability to successfully re-prioritize tasks in a moment’s notice. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios. Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll.

CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CPO.

Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Environment: Work is performed primarily in a restaurant setting with public contact and frequent interruptions.

Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information.

It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.