Assistant General Manager

VegasTP; Reno (NV); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading restaurant chain is seeking an Assistant Manager in Reno, Nevada. The role involves overseeing daily operations, staff management, and ensuring a high-quality guest experience. Candidates should have leadership experience in a fast-paced environment and relevant certifications.

Qualifications

• Leadership experience in high-volume restaurants or bars.
• Successful completion of required local and state training.
• Ability to follow multi-step instructions.

Responsibilities

• Manage staff performance and uphold service and food quality standards.
• Control costs and maintain profitability.
• Conduct staff training and handle recruitment.

Skills

Leadership

Mathematical skills

Effective communication

Guest hospitality

Education

ServSafe Food Manager certification

ServSafe Alcohol certification

Job description

GENERAL PURPOSE OF THE JOB :

The Assistant Manager works closely with Managers, the General Manager, and team members to create a profitable store environment that offers exceptional service and hospitality. Responsibilities include managing costs, recruiting, training, and ensuring policies are followed, including employment and incident documentation. The role is hands-on, involving daily operations learning alongside the Assistant General Manager and General Manager for development. Dependability, self-reliance, guest hospitality, coaching, and organizational skills are essential. The goal is to ensure every guest experiences prompt, engaging service from our staff and enjoys quality food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES :

The Assistant Manager's duties include, but are not limited to:

• Teaching, motivating, coaching, and disciplining staff, the HOH, and Twin Peaks Girls, earning their respect.
• Proficient in interviewing, warning, counseling, hiring, firing, and documenting these processes, with prior discussion with the AGM and GM.
• Following cash handling procedures.
• Seeking development opportunities from the AGM and GM to advance to AGM level.
• Proactively recruiting as needed.
• Holding kitchen staff accountable for standards, ticket times, safety, and sanitation.
• Managing volume and stress with composure.
• Upholding standards and expectations.
• Knowledge of systems and processes that contribute to excellent execution.
• Handling discrimination or harassment issues respectfully and properly, contacting GM and VP of Operations immediately.
• Maintaining an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor performance.
• Driving sales by collaborating with the GM, AGM, Twin Peaks Girls, and HOH team to ensure excellent operations.
• Coaching and counseling team members, holding them accountable to standards, and correcting deviations.
• Maintaining organized training schedules, programs, and materials for new employees, and executing training effectively.
• Practicing sound inventory control.
• Controlling PNL, COGs, bar, food, and labor costs, with follow-up and approval from the AGM and GM.
• Dress and act professionally daily to set a good example.
• Monitoring HOH and FOH productivity.
• Enforcing safety, sanitation, maintenance, and regulatory compliance, maintaining a cleanliness rating of “A”.
• Reviewing schedules weekly and managing staffing levels and shift assignments.
• Ensuring audit readiness through daily and shift audits.
• Paying and reviewing invoices.
• Ensuring asset protection and security, such as locking back doors, liquor cabinets, and storage rooms.
• Maintaining compliance with Peaks Point Training and ensuring all food and alcohol certificates are current and systematized for new hires.
• Ensuring responsible alcohol service in accordance with laws.
• Applying mathematical skills for PNL, cost control, and related tasks.
• Following uniform standards for FOH, HOH, and management.
• Maintaining overall organization and cleanliness of the restaurant.
• Managing R&M programs.
• Keeping employee files up to date with proper documentation.
• Adhering to operational basics and standards, including line checks, scheduling, security, training, and cook times.

SUPERVISION RECEIVED :

Reports to the General Manager.

SUPERVISION EXERCISED :

Full restaurant staff.

UNIFORM STANDARDS : The GM must always look professional, including:

• Twin Peaks logo, non-wrinkled polo (tucked in).
• Slacks or stylish, fitted jeans (no stains, tears, holes, frayed seams, or bleaching).
• Appropriate dress socks.
• Non-slip, closed-toe dress shoes with matching belt.
• HOH hats only; no ponytails, mullets, mohawks, unnatural hair colors, facial piercings, or clothing with brand logos or inappropriate styles.

QUALIFICATIONS & SKILLS :

• Leadership experience in high-volume restaurants or bars.
• Ability to follow multi-step instructions and adapt to changing situations.
• Mathematical skills for checkouts, cash handling, and deposits.
• Successful completion of required local and state training, including food and alcohol certifications.

LANGUAGE SKILLS :

Effective communication in English; Spanish skills are a plus.

CERTIFICATES, LICENSES, REGISTRATIONS :

Ability to obtain necessary licenses and permits, including ServSafe Food Manager and ServSafe Alcohol. Completion of orientation, training, and certifications is required prior to working independently.

PHYSICAL DEMANDS :

Regular standing, walking, handling objects, and talking/hearing. Vision requirements include close, peripheral, depth perception, and focus adjustment. Accommodations may be made for disabilities.

Please note this description is not exhaustive; duties may change at any time.

MANAGEMENT TEAM DEVELOPMENT :

• Maintain a positive, professional work environment aligned with our values and standards.
• Implement management development programs and ensure managers stay current with reviews, certificates, and training.

WORK ENVIRONMENT :

Exposure to kitchen fumes, humid conditions in dish areas or coolers, and chemicals. Noise levels are typically loud.

WHAT SUCCESS LOOKS LIKE :

Success involves running the business according to brand standards, focusing on people, sales, profits, and maintaining hospitality and food quality standards while fulfilling our promises to guests.