Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $31.25 - $33.65
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
This opportunity is with a reputable restaurant operation located in Alexandria and Fairfax, VA, seeking a dedicated Assistant General Manager to join their full-time team. This company values quality service, operational excellence, and team development, all essential to their customer satisfaction and business growth. As a direct hire position, the Assistant General Manager will play an integral role in ensuring the daily success of the restaurant and will be on-site for a 40-hour work week. The compensation for this role ranges from $31.25 to $33.65 per hour, reflecting the importance and responsibility held by this leadership position within the restaurant setting.
The Assistant General Manager is primarily responsible for supporting the overall performance of the restaurant through vigilant management of food and beverage costs, controlling production efficiencies, and actively developing employees. One of the key facets of this role includes boosting sales and profitability while simultaneously enhancing guest satisfaction through consistent adherence to the highest operational standards. This includes managing operational issues that arise, driving team performance, and upholding strict quality and service benchmarks that define the restaurant's brand experience. In the absence of the General Manager, the Assistant General Manager assumes full responsibility for daily operations, highlighting the importance of leadership skills and comprehensive knowledge of restaurant management.
This role entails overseeing entire shift operations such as marketing initiatives, human resources functions, and sales alongside operational management. The Assistant General Manager ensures that every shift meets quality, cleanliness, and procedural standards by influencing the entire team’s output through supervision and support. Providing employees with ongoing feedback, conducting line checks, and enforcing company policies are also crucial components, ensuring that customer service and internal processes run smoothly and efficiently. Moreover, this role is tasked with maintaining food safety and beverage quality through regulated practices including storage, sanitation, and preparation standards.
The Assistant General Manager is instrumental in training staff for new menu implementations, ensuring recipe adherence and timeliness in ticket processing, which directly impacts customer experience. Financial responsibilities such as managing cash handling procedures, performing cash drops, preparing reports, and verifying vendor billing are fundamental to maintain fiscal integrity. The role also requires maintaining labor costs by effectively scheduling staff to align with sales forecasts and productivity goals while managing overtime and staffing coverage.
Employee development is a core duty involving facilitation of in-store and management training programs to foster career growth within the restaurant. Additionally, the Assistant General Manager safeguards a secure environment for both guests and employees, adhering to safety protocols, accident reporting, and asset protection — especially in sensitive areas such as alcohol storage. This comprehensive position blends operational oversight with strong leadership, financial accountability, and a commitment to exemplary customer service to drive the overall success of the restaurant operation.
The Assistant General Manager is primarily responsible for supporting the overall performance of the restaurant through vigilant management of food and beverage costs, controlling production efficiencies, and actively developing employees. One of the key facets of this role includes boosting sales and profitability while simultaneously enhancing guest satisfaction through consistent adherence to the highest operational standards. This includes managing operational issues that arise, driving team performance, and upholding strict quality and service benchmarks that define the restaurant's brand experience. In the absence of the General Manager, the Assistant General Manager assumes full responsibility for daily operations, highlighting the importance of leadership skills and comprehensive knowledge of restaurant management.
This role entails overseeing entire shift operations such as marketing initiatives, human resources functions, and sales alongside operational management. The Assistant General Manager ensures that every shift meets quality, cleanliness, and procedural standards by influencing the entire team’s output through supervision and support. Providing employees with ongoing feedback, conducting line checks, and enforcing company policies are also crucial components, ensuring that customer service and internal processes run smoothly and efficiently. Moreover, this role is tasked with maintaining food safety and beverage quality through regulated practices including storage, sanitation, and preparation standards.
The Assistant General Manager is instrumental in training staff for new menu implementations, ensuring recipe adherence and timeliness in ticket processing, which directly impacts customer experience. Financial responsibilities such as managing cash handling procedures, performing cash drops, preparing reports, and verifying vendor billing are fundamental to maintain fiscal integrity. The role also requires maintaining labor costs by effectively scheduling staff to align with sales forecasts and productivity goals while managing overtime and staffing coverage.
Employee development is a core duty involving facilitation of in-store and management training programs to foster career growth within the restaurant. Additionally, the Assistant General Manager safeguards a secure environment for both guests and employees, adhering to safety protocols, accident reporting, and asset protection — especially in sensitive areas such as alcohol storage. This comprehensive position blends operational oversight with strong leadership, financial accountability, and a commitment to exemplary customer service to drive the overall success of the restaurant operation.
Job Requirements
- Highschool diploma or equivalent
- minimum of 2 years’ experience as a manager in a full service restaurant
- possession of valid ServSafe Manager or approved management food handler certification
- ability to maintain composure under pressure
- ability to lift and move a minimum of 30 pounds
- availability to work at least five days including weekends and holidays
- willingness to work beyond normal business hours
- ability to perform tasks in both hot and cold environments
- ability to perform frequent walking, reaching, stooping, and kneeling
- strong communication skills
- proven integrity and honesty
Job Qualifications
- Highschool diploma or equivalent
- minimum of 2 years’ experience as a manager in a full service restaurant
- excellent verbal and people development skills
- validated on all restaurant positions
- possession of valid ServSafe Manager or approved management food handler certification
- demonstrated ability to perform the duties of the position
- high degree of proven integrity and honesty
- ability to maintain composure under pressure
- ability to coordinate multiple tasks while maintaining standards
- ability to determine qualifications of job applicants
- experience with operations knowledge to recommend solutions
- ability to adhere to company standards and drive sales performance
- skills to effectively address guest complaints
- ability to ensure a safe environment
- strong communication skills verbally and in writing
- experience supervising employees and trainers
- proficiency with company systems and software
- basic math skills
- ability to manage multiple tasks effectively
Job Duties
- Oversees full shift operations including marketing and human resources while ensuring quality and service standards and driving sales and cost control
- manages daily shift operations including decision-making, staff support, guest interaction, scheduling, and staffing while maintaining quality, cleanliness, and procedural standards
- provides guidance to employees on operational and procedural matters
- ensures food and beverage quality through cleanliness, organization, storage, and sanitation practices and performs line checks
- prepares for and supports new menu implementations by training employees, ensuring recipe adherence, and monitoring ticket times
- performs FOH staff checkouts by ensuring tickets are accounted for, comps are authorized, and cash and credit card vouchers are collected
- ensures cleanliness standards across all areas of the facility
- enforces meal breaks and develops HOH employees through training and feedback
- oversees FOH staffing to maintain coverage and minimize overtime
- interviews hourly employees and manages scheduling to ensure proper staffing
- ensures proper cash handling procedures including balancing cash and preparing reports
- prepares food production and par levels and orders supplies
- identifies operational improvement opportunities and implements action plans
- approves food and beverage comps or promotions
- develops employees for in-store and NSO training positions
- ensures safe working and guest environment and completes accident reports promptly
- follows security procedures to protect employees, guests, and company assets
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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