Assistant GM

Hawaiian Bros Island Grill-Stine Ventures Thomas Rd; Phoenix (AZ); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking an Assistant General Manager to oversee restaurant operations and ensure exceptional guest experiences. In this dynamic role, you will lead a dedicated team, manage financial performance, and implement effective marketing strategies. Your ability to foster a positive work environment and maintain high standards of quality and service will be key to achieving business goals. If you are passionate about the hospitality industry and ready to take on a leadership role, this opportunity is perfect for you.

Qualifications

• Proven experience in restaurant management with a focus on customer satisfaction.
• Strong financial acumen and ability to manage budgets effectively.

Responsibilities

• Manage daily operations to achieve sales and profit goals.
• Lead and develop a motivated team while ensuring compliance with company policies.
• Implement marketing strategies and maintain high guest satisfaction.

Skills

People Management

Financial Management

Customer Service

Marketing Strategies

Conflict Resolution

Education

High School Diploma

Bachelor's Degree in Management or Hospitality

Job description

Job Description

The Assistant General Manager (AGM) 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 AGM 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 quality work environment. The AGM aims to meet 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 these contributions.
• Determine employee career goals and monitor/document performance using the People First System.
• Provide employees with support and opportunities to reach their full potential.
• Solicit employee feedback on management performance and use survey results for development.
• Resolve employee concerns effectively and ensure policy compliance; escalate major issues to the Territory Director.
• Address guest issues promptly and escalate recurring problems as needed.
• Ensure compliance with regulations and deliver excellent customer service.
• Implement marketing strategies successfully.
• Oversee employee scheduling to balance work/life considerations with business needs.
• Maintain proper inventory levels for food items following company guidelines.

People Management:

• Build relationships and brand recognition in the local community to generate candidates for the AGM position, including developing internal talent.
• Recruit, hire, and develop Shift Managers and Assistant GMs using available tools.
• Assess team performance objectively and develop a motivated, well-trained team.
• Ensure compliance with productivity and service standards by maintaining a qualified workforce.
• Act as the key liaison between restaurant management and Field Support personnel.
• Lead the team through change, communicating effectively and supporting transition efforts.

Quality Management:

• Ensure restaurant operations adhere to QSC, safety, and sanitation standards.
• Maintain equipment properly, making repair or replacement decisions as needed.
• Execute local marketing programs effectively.
• Resolve operational issues promptly.
• Participate in meetings, share feedback, and identify best practices to move the business forward.
• Meet key deadlines through effective time management and delegation.
• Identify and correct system issues to enhance guest satisfaction.
• Coordinate, implement, and execute new initiatives successfully.
• Oversee onboarding, administration, and task assignments.

Financial Management:

• Develop strategic plans aligned with regional and company objectives.
• Manage the restaurant’s financial performance in line with business goals.
• Identify trends and opportunities for performance improvement, implementing SMART plans.
• Ensure accurate financial data management, including payroll, cash handling, food costs, and expenses.
• Prepare and review financial reports accurately.