ASSISTANT GENERAL MANAGER

In this role, the Assistant General Manager works closely with the General Manager to oversee the
day-to-day operations of the restaurant and its staff. The Assistant General Manager supports the
execution of service, assists with staff management and training, and ensures compliance with the
Restaurant’s Employee Handbook, policies, and procedures. This position plays a key role in
maintaining operational standards, delivering exceptional guest experiences, and driving overall
revenue of the restaurant.

Primary Duties and Responsibilities:

• Adhere to Restaurant standards and service levels to increase sales and minimize costs, including food,

beverage, supply, utility and labor costs.

• Ensure compliance with Restaurant operational standards, federal/state/local laws and ordinances, as

well as the Restaurant’s Employee Handbook and any other policies and procedures of the Restaurant.

• Ensure that all financial (invoices, reporting) and personnel/payroll related administrative duties are

completed accurately, on time and in accordance with the Restaurant’s Employee Handbook and any

other policies and procedures of the Restaurant.

• Enforce appropriate sanitary practices for food handling, general cleanliness, and maintenance of the

kitchen and dining areas.

• Ensure consistent high quality of food preparation and service.
• Promote and maintain professional Restaurant image, including Restaurant cleanliness, proper staff

dress, hygiene, and appearance standards.

• Effectively estimate food and beverage costs. Work with Corporate office staff for efficient provisioning

and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.

• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and

supplies.

• Ensure positive guest service in all areas. Readily respond to complaints and concerns, taking any and

all appropriate actions to turn dissatisfied guests into return guests.

• Ensure that proper security procedures are in place to protect employees, guests and Restaurant assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete

accident reports promptly and take appropriate action in the event that a guest or employee is injured.

• Promptly notify Restaurant ownership and management of any significant issues that arise and take

prompt and corrective action as necessary or make suggestions for resolution.

• Effectively manage shifts, to include: daily decision making, scheduling, planning while upholding

standards, product quality and cleanliness in accordance with the Restaurant’s Employee Handbook and

any other policies and procedures of the Restaurant. .

• Investigate and resolve complaints concerning food quality and service.
• Provide guidance and direction to employees regarding operational and procedural issues.
• Promote a positive environment at all times. Maintain good working relationships with managers,

colleagues, staff, vendors and guests.

• Interview job candidates for open positions. Direct hiring, supervision, development and, when

necessary, termination of employees.

• Conduct new employee onboarding, to include explaining the Hawkeye Hospitality Philosophy, and

oversee the training of new employees.

• Develop employees by providing ongoing feedback, establishing performance expectations and by

conducting performance reviews.

• Maintain an accurate and up-to-date plan of Restaurant staffing needs. Prepare shift schedules in

advance and ensure that the Restaurant is adequately staffed for all shifts.
The Assistant General Manager may be required to perform other duties as assigned and as business
needs demand. This may include, but is not limited to, covering staff absences, supporting inadequately
staffed shifts, addressing staff performance issues (including administering progressive discipline as
needed), conducting training, assisting during emergencies, or stepping in during periods of high
business volume.
Responsibilities may shift from time to time, with greater emphasis placed on certain areas depending
on the critical needs of the Restaurant or the Group as a whole. By accepting this position, you
acknowledge that this flexibility is a key and essential component of the role.
Requirements:
Degree in hotel/restaurant management preferred, with 2+ years of restaurant management experience.
Experienced in food planning and preparation, menu design, purchasing, sanitation, security, staff
management, scheduling, recordkeeping, and preparation of reports.
Ability to perform all Restaurant functions, including delivery when needed.
Proficient with computers, to include MS Word, Excel.
Proficient using Open table.TM
Self-directed and disciplined with strong leadership, multi-tasking, communication, interpersonal,
customer service and staff management skills.
Pleasant, outgoing, polite manner with a neat and clean appearance.
Ability to motivate employees to work as a team and to ensure that food and service meet appropriate
standards.
Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required
standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies
weighing 45 pounds, and repetitive hand and wrist motion.
Ability to work with hot, cold, and hazardous equipment and operate phones, computers, fax machines,
copiers, and other office equipment
Must be ServSafe certified and Allergen certified
Must be eligible to work in the U.S.
Job Types: Full-time, Part-time
Pay: $50,000.00 - $60,000.00 per year
Expected hours: 30 – 50 per week

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training

Work Location: In perso

• Adhere to Restaurant standards and service levels to increase sales and minimize costs, including food