Assistant Manager Grady's BBQ

Position: Assistant General Manager (AGM) or Assistant Manager (AM)
Department: Operations
Classification: Exempt
Reports to: General Manager
Primarily responsible for assisting the General Manager with the overall management of one restaurant location including: the responsibility for location profitability including sales, customer service, food production, cost controls, employee relations and retention, employee staffing, shift supervision, training and development, safety and security, and programs and administration. Directly supervises shifts of 5 to 25 hourly employees in restaurants that staff 20 to 70 employees.
Sales and Customer Service
• Ensures hourly employees provide superior customer service by following established policies and procedures.
• Personally resolves customer complaints.
• Regularly circulates dining areas and initiates conversation with customers.
• Assists General Manager with the development of strategies for maximizing location sales by promoting restaurant in local community.
• Ensures suggestive selling is actively practiced by all employees who come in contact with customers.
• Ensures marketing and promotional materials are current and in use.
Food Production
• Ensures safe food handling procedures are followed, including compliance with government standards.
• Responsible for food ordering, storage, and inventorying.
• Ensures food is prepared in compliance with established recipes and formularizations.
Cost Controls
• Responsible for assisting with the implementation of programs to ensure operating costs are within company guidelines.
• Monitors labor cost on a daily basis.
• Assist General Manager with conducting monthly and semi-annual inventories.
• Responsible for doing various supply orders.
• Assist General Manager with achieving monthly budget cost percentages by following corporate guidelines.
Employee Relations and Retention
• Responsible for ensuring a discrimination-free work environment.
• Assists General Manager with investigations and resolves employee complaints by promoting an open-door policy.
• Ensures employees receive fair treatment in all aspects of employment.
Employee Relations and Retention (cont.)
• Responsible for employee communications.
• Completes performance reviews in a timely manner; reviews with General Manager and recommends wage increases if appropriate.
• Completes schedules in accordance with company policies and state and federal laws.
• Conducts periodic hourly employee department meetings.
• Participates in the counseling, disciplining and discharging of hourly employees.
• Responsible for promoting employee morale.
• Participates in the development and follow-through of programs to help retain hourly employees.
• Monitors employee turnover.
Employee Staffing
• Ensures proper staffing levels.
• Recruits, interviews and hires hourly employees.
• Conducts hourly employee orientation meetings.
Shift Supervision
• Operates shifts in accordance with company policies and procedures.
• Monitors food production and customer service.
• Ensures proper cash handling procedures are followed.
• Monitors employee hours and breaks.
• Ensures compliance with child labor laws.
• Monitors housekeeping, safety, and security.
• Delegates various clean-up duties to hourly employees.
• Provides regular direction and feedback to hourly employees during shift.
Training and Development
• Ensures hourly employees are properly trained by department trainers.
• Conducts training meetings and monitors the execution of the KCT Program.
• Participates in peer performance reviews of other assistant managers.
Safety and Security
• Ensures the safety and welfare of customers and employees in compliance with government standards.
• Ensures security of cash.
• Ensures security of company property and other assets.
• Conducts regular inspections of restaurant and parking lot areas.
• Ensures walking surfaces are free of water, ice and debris and other slip/trip hazards.
• Ensures building and equipment are maintained and free of hazards.
• Conducts safety training sessions for hourly employees.
• Assists with accident investigations and follow-up.
Programs and Administration
• Completes reports and paperwork in an accurate and timely manner.
• Participates in weekly meetings with management staff.
• Assists with the implementation of company programs, policies, and procedures.
• Communicates current information to hourly employees.
General Information and Expectations
• All managers are expected to work a minimum of a five-day work week and at least 50 hours per week.
• All Managers are expected to ensure that the company Mission Statement, the Operations Game Plan and all corporate policies are supported and followed.
Qualifications
• Must be at least 20 years of age.
• Must have a high school diploma or equivalent GED.
• Must have at least 1-year restaurant management experience or a minimum of an Associates Degree in a related field accompanied by industry experience.
• Must have a professional appearance and demeanor.
• Must pass a drug test.
• Must have a good working knowledge of the technical aspects of restaurant management.
• Must have good human relations skills.
• Must have good communication skills.
• Must have a good working knowledge of profit and loss financial statements and budgeting.
Requirements
• Good stamina level to endure 10-hour to 12-hour shifts that may involve as much as 8-10 hours of standing and walking and up to 2 hours of sitting.
• Involves some occasional heavy lifting of up to 40 lbs. and a moderate amount of light lifting.
• Must be able to continuously navigate safely throughout the restaurant at an energetic pace, assisting crewmembers & guests when necessary.
• Must be able to visually discern housekeeping, safety, sanitation, service and product quality issues.

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