Assistant General Manager – Restaurant Ops & Growth

HMSHost; Memphis (TN); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Health, dental and vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company to

Company paid life insurance

Tuition reimbursement

Employee assistance program

Training and career growthopportunitie

Referral program

Job summary

HMSHost is seeking an Assistant General Manager (AGM) to support branch management in executing complex QSR or Casual Dine restaurant operations. The AGM ensures the restaurant is clean, prepared for service, staffed, and operates to high standards using prescribed policies and procedures.

Essential duties include opening/closing procedures, supervising staff, interviewing candidates, reviewing performance data, scheduling, and enforcing health, safety, and beverage policies.

Qualifications

• Minimum 6 years in food and beverage, cash handling, and customer service.
• Minimum 4 years supervisory or lead experience in a Casual Dine restaurant or production kitchen.
• Ability to read, write and understand instructions and policy documents, and converse with customers.

Responsibilities

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures.
• Supervises day-to-day activities of associates within a defined unit or group of restaurants.
• Interviews job candidates and participates in hiring/ promotion decisions for associates.
• Monitors financial and operational data to ensure unit goals are met and assigns staff accordingly.
• Manages scheduling and ensures all shifts are covered.
• Ensures compliance with health, safety, and AB policies.
• Places orders for units and processes invoices.

Skills

Cash handling

Customer service

Supervisory experience

Job description

HMSHost is seeking an Assistant General Manager (AGM) to support branch management in executing complex QSR or Casual Dine restaurant operations. The AGM ensures the restaurant is clean, prepared for service, staffed, and operates to high standards using prescribed policies and procedures.

Essential duties include opening/closing procedures, supervising staff, interviewing candidates, reviewing performance data, scheduling, and enforcing health, safety, and beverage policies.