Assistant GM

Hawaiian Bros Island Grill - Stine Ventures LLC Frisco, TX; Frisco (TX); On-site; USD 60,000 - 90,000; Full time

Job summary

An established industry player is seeking a dynamic General Manager to lead their restaurant operations. In this pivotal role, you will be responsible for driving sales and profitability while ensuring exceptional guest satisfaction. You will manage a dedicated team, fostering an environment of growth and development, and implement effective strategies to enhance operational efficiency. This is a fantastic opportunity for an individual who thrives in a fast-paced environment and is passionate about delivering top-notch service. Join a company that values its employees and is committed to excellence in the hospitality industry.

Qualifications

• Proven experience in managing restaurant operations and leading teams.
• Strong financial acumen and ability to analyze financial reports.

Responsibilities

• Oversee daily restaurant operations and ensure compliance with standards.
• Manage employee performance and provide growth opportunities.
• Implement marketing strategies and manage inventory effectively.

Skills

People Management

Financial Management

Customer Service

Operational Management

Marketing Strategies

Education

Bachelor's Degree in Business Management

Certification in Hospitality Management

Job description

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 hours of operation. They are responsible for all administrative and operational aspects, ensuring the execution of employee duties to guarantee maximum guest satisfaction and a high-quality work environment. The GM also aims to meet profit goals while maintaining 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 (individual and team); align rewards (monetary and non-monetary) with these contributions.
• Determine employee career goals and monitor/document performance using the People First System.
• Support employees and provide opportunities for their growth.
• Regularly seek employee feedback on management performance and use survey results for development.
• Resolve employee concerns effectively, ensuring policy compliance and communicating major issues to the Territory Director.
• Address guest issues promptly, resolving recurring concerns and communicating major issues to the Territory Director.
• Ensure compliance with regulations and high customer service standards.
• Implement marketing strategies successfully.
• Manage employee schedules to balance work/life considerations with business needs.
• Maintain proper inventory levels for food items through correct ordering and efficient usage.

People Management:

• Build relationships and brand recognition in the community to generate candidates for Assistant General Manager positions, including internal development.
• Recruit, hire, and develop Shift Managers and Assistant General Managers using available tools.
• Assess team performance objectively and motivate the restaurant team.
• Ensure compliance with productivity and service standards by maintaining a well-trained staff.
• Act as the main interface between restaurant management and Field Support personnel.
• Lead the team effectively through change, communicating and supporting the process.

Quality Management:

• Ensure restaurant operations adhere to QSC, safety, and sanitation standards.
• Maintain equipment properly, making decisions about repairs or replacements and communicating options to the Territory Director.
• Execute local marketing programs successfully.
• Resolve operational issues efficiently.
• Participate in meetings, share feedback, and identify best practices to advance the business.
• Meet key deadlines through effective time management and delegation.
• Identify and correct system breakdowns to enhance guest satisfaction.
• Coordinate, implement, and execute new initiatives effectively.
• Oversee onboarding, administration, and assignments of staff.

Financial Management:

• Develop strategic plans aligned with business objectives at various levels.
• Manage the financial performance of the restaurant according to goals set with the Territory Director.
• Identify financial trends and opportunities for improvement, implementing SMART plans to address them.
• Ensure accurate financial data management, including payroll, cash handling, food costs, and operating expenses.
• Prepare and review financial reports accurately.