Assistant General Manager

Gregg's Restaurants & Taverns; East Providence (RI); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Employee meals

401(k)

Dental insurance

Employee discounts

Health insurance

Paid time off

Training & development

Vision insurance

Job summary

Gregg's Restaurants & Taverns in East Providence, RI, seeks an Assistant General Manager to lead daily operations, supervise staff, and ensure guest satisfaction across all service areas. The role emphasizes financial performance, budgeting, and compliance with health and safety standards, with a focus on developing teams and delivering exceptional service.

Applicants should have at least five years of restaurant management experience and strong leadership, communication, and problem-solving

Qualifications

• Minimum 5 years of restaurant management experience.
• Proficient with reservations, scheduling, and financial software.
• Strong leadership and communication skills.
• Knowledge of P&L, budgeting, and cost controls.
• Flexible hours including evenings, weekends, holidays.
• Food safety certification required.

Responsibilities

• Direct comprehensive restaurant operations to ensure peak performance.
• Lead staff development and schedule optimization.
• Oversee budgeting, P&L management, and cash handling.
• Ensure compliance with health and safety regulations.
• Handle customer issues to maintain guest satisfaction.
• Maintain compliance with local, state, and federal regulations.
• Drive sales and profitability strategies.

Skills

Restaurant management

Staff development

Budgeting & P&L

Health & safety compliance

Leadership

Job description

Benefits

• Employee Meals
• 401(k)
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Training & development
• Vision insurance

Position Objective

The Restaurant Assistant General Manager is the operational leader of the restaurant, responsible for the overall management of the day-to-day operations, including overseeing staff, ensuring guest satisfaction, and maintaining operational efficiency. This role involves significant management responsibilities, including financial performance, staff development, and adherence to health and safety standards.

Essential Duties and Responsibilities

Operational Leadership

• Direct comprehensive restaurant operations, ensuring optimal performance across all service areas.
• Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management.
• Develop and implement effective sales and profitability strategies.

Leadership and Staff Management

• Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service.
• Manage shift operations, including scheduling, staff training, and performance evaluation.
• Create and maintain a positive and productive work environment for all employees.

Financial Management

• Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting.
• Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances.

Guest Experience and Compliance

• Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business.
• Ensure strict compliance with all health and safety regulations, including food safety standards.

Regulatory and Administrative Responsibilities

• Maintain full compliance with local, state, and federal regulations concerning health, safety, and employment.
• Handle HR issues and communicate effectively on urgent matters.
• Regularly review and update compliance protocols and staff training to meet industry standards.
• Perform other duties as assigned, providing flexible and responsive leadership

Requirements

• A minimum of 5 years of experience in restaurant management, with extensive knowledge of restaurant operations.
• Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
• Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
• Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment.
• Deep understanding of P&L statements, budgeting processes, and cost control measures.
• Availability to work flexible hours, including evenings, weekends, and holidays.
• Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations.