Assistant General Manager
HC-Resource
- Pocomoke City, MD
- Permanent
- Full-time
- Manage hourly employees including conducting performance evaluations, coaching, and discipline.
- Reviewing applications, interviewing, and making recommendations to hire hourly employees.
- Carefully observe all kitchen operations and address any issues out of alignment promptly and directly.
- Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant
- Driving sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings.
- Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
- Ensure CHARM Service Model is executed by every team member with every guest.
- Providing, directing, and scheduling Front of House and Back of House training to ensure all team members have current knowledge of all Ruby Tuesday policies, procedures and specs.
- Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures.
- Follow Operations Playbook to ensure consistent daily operations.
- Utilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with management team.
- Enforcing appropriate security measures at the restaurant so that the safety of our employees and guests are always maintained.
- Manage food, supplies, and liquor costs by conducting weekly inventory.
- Understanding, managing, and practicing safe food handling procedures.
- Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
- Ensure all equipment is in good repair.
- Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.
- Coach team to ensure food and beverages are prepared to Ruby Tuesday recipe specifications about portion, preparation, and plate presentation.
- Maintain a valid food safety certificate and any local compliance certifications.
- Responsible for execution of new initiatives including new product and menu rollouts.
- Lives our core values every day: Be Real. Do Good. Walk Together.
- Must be at least 21 years old.
- High School Diploma or High School equivalency required. Bachelor's Degree preferred.
- Prefer 2 years of hands-on restaurant management experience.
- ServSafe Certified preferred or able to obtain certification within 90-days of employment.
- Valid Driver's License.
- Commitment to excellence in friendly service.
- Proven ability growing sales.
- Ability to inspire and motivate others.
- Able to analyze issues and problem-solve.
- Sets clear goals for themselves and their team.
- Demonstrates strong verbal and written communication skills.
- Foster collaboration and teamwork within your team.
- Regular attendance and the ability to work up to 55 hours/week
- Ability to stand or walk for hours at a time.
- Ability to frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoop.
- Ability to frequently lift and carry items up to 50 lbs.
- Ability to tolerate significant changes in temperature.
- Ability to tolerate frequent immersion of hands in water and cleaning or sanitizing solutions.
- Good close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.