Reports To (Title):Restaurant General ManagerDepartment:FieldOperationsJob Summary:The Assistant General Restaurant Manager works under the direction of the Restaurant General Manager. The ARGM is responsible for: the hands-on day to day activities and operations of the restaurant, assisting in ensuring the successful implementation of Church's initiatives and programs, assist in achieving or exceeding all established financial sales and profitability plan, all banking, and administrativeresponsibilities.KeyDuties/Responsibilities:
Assists Restaurant General Manager (RGM) in ensuring all employees are trained.
Assists RGM in maintaining appropriate staffing and prepares weekly schedules
Helps staff during high volume periods as needed.
Assists in administering all paperwork in a timely manner.
Assists in analyzing profit and loss statements and in meeting established sales plan for unit.
Maintains and records accurate inventory.
Understands, enforces and adheres to all company policies and procedures.
Assists in maintaining all company operations standards and compliance.
Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced,
Maintains a clean facility at all times.
Delivers consistent, high quality products daily, every shift.
Performs other duties as assigned.
Position Requirements (Education, Qualifications, Experience):
Must be at least 18 years of age.
A high school diploma or G.E.D. is required
Must have 1 year of supervisory experience working in the restaurant industry.
ServSafe food safety training is highly recommended.
PositionQualifications/FunctionalSkills:
Must have a valid drivers license and proof of validinsurance.
Must be able to work a minimum of 40 hours per week. Must be available to work a flexible shift includingweekends.
Knowledge of all restaurant policies, practices and operational and human resources procedures
Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally
Knowledge of profit and loss statements
Ability to implement policies and procedures.
Skilled in developing employees by coaching, counseling, and building strong work habits.
Continuously working to improve customer satisfaction.
Knowledge of recruiting and interviewing potential team members.
Ability to supervise others.
Manage conflict resolution.
Create and maintain a positive work environment.
CompetenciesBuild a Strong Guest Culture:
Makes a special effort to exceed guests expectations.
Hold guests as the highest priority and acts as a role model for team members by providing exceptional guest service.
Leads by example and promotes an environment where there is a sense of urgency to satisfy guests.
Ability to investigate and resolve guests complaints about food quality or service.
Establishes a friendly, welcoming restaurant environment.
Build High-Performing Teams:
Promotes a team environment by fostering respect, providing shoulder to shoulder coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively.
Hire, train, and develop the right people and plan staffing levels.
Displays exemplary on-boarding and orientation practices.
Understands team dynamics and how to facilitate good teamwork.
Provides specific, timely, and actionable feedback
Maintains Quality and Safety Focus:
Ensures that all food products are prepared consistently with Churchs high quality standards.
Demonstrates food and beverage operations: applying principles of food preparation and production in accordance with Churchs specifications.
Ensures that all health, safety and sanitation requirements are met in accordance with Churchs policies as well as federal, state, and local standards.
Follows all cash and security procedures to maximize employee and customer safety.
Maintains safe and obstruction free dining and work areas.
Drives Results:
Establishes clear achievable goals and communicates each team members role.
Gets results personally and from teams by effectively communicating performance expectations and holding team members accountable for getting results.
Regularly uses company provided tools to audit guest service and food safety practices.
Utilizes appropriate techniques to encourage and support staff in meeting or exceeding desired goals.
Provides clear and timely feedback on performance.