Assistant GM

Hawaiian Bros Island Grill - Stine Ventures LLC Allen, TX; Allen (TX); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a dynamic General Manager to lead their restaurant operations in a vibrant community. This role is pivotal in driving sales and enhancing guest satisfaction through effective management of staff and adherence to company policies. As the General Manager, you will oversee all aspects of the restaurant, from financial performance to employee development, ensuring a quality work environment and exceptional service. If you are passionate about hospitality and have a proven track record in restaurant management, this opportunity is perfect for you.

Qualifications

• Proven experience in managing restaurant operations and achieving profit targets.
• Strong leadership skills to develop and motivate staff.

Responsibilities

• Manage restaurant operations to achieve sales and profit goals.
• Supervise all managers and employees during operating hours.
• Ensure compliance with safety and sanitation standards.

Skills

People Management

Financial Management

Customer Service

Operational Efficiency

Marketing Strategies

Education

Bachelor's Degree in Business Management

Experience in Restaurant Management

Tools

People First System

Job description

The General Manager (GM) manages the operations of the assigned restaurant. They are accountable for achieving planned sales and profit levels through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. The GM directly supervises all managers and employees during the restaurant's operating hours. They are responsible for all administrative and operational aspects, ensuring the execution of employee duties to maximize guest satisfaction and maintain a quality work environment. The GM aims to achieve profit targets while ensuring guest satisfaction.

Key Accountabilities

Job Essentials Roles & Responsibilities:

• Translate the company’s Vision and Values into individual and team goals.
• Align performance measures to support the achievement of business and restaurant goals.
• Model, recognize, and reinforce desired behaviors; align rewards with these contributions.
• Determine employee career goals and monitor performance using the People First System.
• Support employees in achieving their full potential.
• Solicit employee feedback and use survey results to develop management skills.
• Resolve employee concerns effectively and communicate major issues to the Territory Director.
• Address guest issues promptly and communicate recurring concerns to the Territory Director.
• Ensure compliance with regulations and customer service standards.
• Implement marketing strategies successfully.
• Oversee employee scheduling to balance work/life considerations with business needs.
• Maintain proper inventory levels for food items through correct ordering and efficiency practices.

People Management:

• Build relationships and brand recognition to generate candidates for leadership roles, including development from within.
• Recruit, hire, and develop Shift Managers and Assistant General Managers.
• Assess team performance and motivate the restaurant team.
• Ensure compliance with productivity and service standards by maintaining a well-trained staff.
• Serve as the key interface between restaurant management and Field Support personnel.
• Lead the restaurant team through change effectively.

Quality Management:

• Ensure adherence to QSC, safety, and sanitation standards.
• Maintain and decide on equipment repair or replacement.
• Execute local marketing programs successfully.
• Resolve operational issues efficiently.
• Participate in meetings, share feedback, and identify best practices.
• Meet deadlines through effective time management and delegation.
• Identify and correct system issues to ensure guest satisfaction.
• Coordinate and implement new initiatives.
• Oversee onboarding, administration, and assignments.
• Develop strategic plans aligned with business objectives.
• Manage the restaurant’s financial performance according to objectives.
• Identify financial trends and opportunities for improvement.
• Ensure accurate financial data management and reporting.

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