Assistant GM

Hawaiian Bros Island Grill; Glendale (AZ); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading restaurant chain seeks a General Manager in Glendale, AZ. The GM will oversee operations, ensuring guest satisfaction and financial performance while leading and developing a team. Responsibilities include managing staff, maintaining quality standards, and implementing marketing strategies.

Qualifications

• Accountable for achieving sales and profit levels.
• Directly supervises all managers and employees.

Responsibilities

• Translate company's vision into individual and team goals.
• Ensure compliance with safety and sanitation standards.
• Manage restaurant's financial performance and reporting.

Skills

Leadership

Communication

Problem Solving

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, ensuring the execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. They are responsible for achieving profit goals while maintaining high 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 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.
• Handle guest issues to ensure satisfaction and communicate recurring problems.
• Ensure compliance with regulations and achieve customer service results.
• Implement marketing strategies successfully.
• Oversee employee scheduling to balance work and life considerations.
• Maintain proper inventory levels and manage ordering procedures efficiently.

People Management:

• Build relationships and brand recognition to generate candidates for leadership positions and develop talent internally.
• Recruit, hire, and develop Shift Managers and Assistant General Managers.
• Assess team performance objectively and motivate the team.
• Ensure compliance with productivity and service standards by maintaining a trained workforce.
• Serve as the main interface between restaurant management and Field Support.
• Lead the team through change, communicating effectively and supporting transition.

Quality Management:

• Ensure restaurant operations adhere to QSC, safety, and sanitation standards.
• Maintain equipment and decide on repairs or replacements.
• Execute local marketing programs effectively.
• Resolve operational issues promptly.
• Participate in meetings, share feedback, and identify best practices.
• Meet deadlines through effective time management and delegation.
• Identify and correct system issues to enhance guest satisfaction.
• Coordinate and implement new initiatives successfully.
• Oversee onboarding, administration, and assignments.
• Develop strategic plans aligned with business objectives.
• Manage the restaurant's financial performance, analyzing trends and implementing improvement plans.
• Ensure accurate financial data management and reporting.