Assistant General Manager (Zionsville, IN)

Wingmen V Llc; Zionsville (IN); On-site; USD 55,000 - 72,000; Full time

Job summary

Wingmen V Llc in Zionsville, IN is seeking a Bench/Assistant General Manager to assist the General Manager in overseeing the restaurant operations. This role involves ensuring a safe environment and improving profitability through effective revenue management.

The ideal candidate will have at least 2 years of management experience in a restaurant, possess strong organizational and communication skills, and be familiar with food quality standards. The position offers a salary range of $55,000 – $72,000 per year.

Qualifications

• Minimum of 2 years of restaurant or retail management experience.
• Experience managing a restaurant with a full bar is preferred.
• Ability to lift 50 pounds regularly.

Responsibilities

• Assist the General Manager with overall staffing planning.
• Manage the Guest Comment program to handle complaints.
• Ensure adherence to company standards for service quality.
• Maintain proper inventory levels for food and paper products.
• Conduct regular performance appraisals for team members.

Skills

Organizational skills

Verbal communication

Attention to detail

Mathematical skills

Education

High school education or equivalent

Restaurant management certification

Job description

Job Details

Job Location: 6537 Whitestown Parkway – Zionsville, IN 46077

Salary Range: $55,000.00 – $72,000.00 per year

Bench/Assistant General Manager (AGM) – Job Purpose

The Bench/Assistant General Manager assists the General Manager with overseeing the operation of the entire restaurant. This role maintains a safe environment and improves bottom line profitability through appropriate revenue management. In addition to supervising the operation on a shift‑by‑shift basis, the AGM supports management throughout the establishment.

Specific Responsibilities

Team

• Assists the General Manager with overall restaurant staffing planning.
• Assists other managers with hiring decisions for all departments.
• Conducts informative, focused weekly manager meetings in partnership with the General Manager.
• Creates, develops, and implements incentive programs and contests in conjunction with assigned Department Managers.
• Motivates team members to participate in all company promotions and incentives.
• Provides regular performance feedback and recognition to assigned Department Managers and all team members, including timely performance appraisals.
• Coaches other managers on effective performance‑management procedures.
• Supports ongoing performance management and development of assigned Department Managers.

Guest

• Actively looks for and identifies techniques to attract new guests.
• Manages the restaurant’s Guest Comment program, ensuring all guest complaints are handled promptly and appropriately. Provides feedback and coaching to managers on methods for handling guest complaints.

Quality Operations

• Facilitates and ensures adherence to new food product rollouts.
• Ensures assigned Department Managers and their teams meet or exceed company standards for serving quality products, recipe adherence, and portioning.
• Communicates areas of opportunity to assigned Department Managers.
• Assists the General Manager in teaching, coaching, and directing managers and team members on quality, service, and cleanliness standards as well as proper inventory levels.
• Analyzes restaurant performance measurement tools (GEM, QSCs, audits, P&L) and troubleshoots problem areas. Works with Department Managers to create and implement action plans, following up to ensure successful completion.
• Conducts administrative manager functions including entering invoices, inventory, and end‑of‑day procedures.
• Monitors all repair and maintenance activities, manages the preventative maintenance program, and communicates needs to appropriate personnel.

Sales and Profits

• Holds assigned Department Managers accountable for costs directly associated with their departments.
• Maintains proper inventory levels for all food and paper products.
• Participates in departmental meetings for assigned Department Managers, assisting with communicating successes, new procedures, and areas of opportunity.
• Establishes daily, weekly, monthly, and quarterly projections.
• Understands the P&L statement and creates action plans for problem areas.
• Assists the General Manager in creating and developing the annual restaurant budget.
• Teaches assigned Department Managers how to meet or exceed budgeted profit goals, reacts to trends, and troubleshoots problem areas.
• Completes all other assigned duties or tasks as required.

Qualifications

• Highly motivated, self‑directed, results‑driven with strong organizational skills, attention to detail, and professional written and verbal communication skills.
• Ability and desire to create a fun, exciting environment for both guests and team members.
• Skilled in basic mathematical computations.
• Proven track record of successfully managing multiple priorities in a fast‑paced work environment.
• Maintains confidential information and enforces company policies, programs, and compliance issues.
• Minimum of 2 years restaurant or retail management experience; experience managing a restaurant with a full bar is preferred.
• Completion of a high school education or equivalent, a valid driver’s license to travel between units, a satisfactory background check, and the ability to lift 50pounds regularly.
• Completion of the Buffalo Wild Wings Management Certification program.
• Has successfully managed each department—Greeter/Cashier, Hospitality, Bar, and HOH—for a minimum of three periods each.