Assistant GM

Hawaiian Bros Island Grill - Stine Ventures LLC Rowlett, TX; Rowlett (TX); On-site; USD 55,000 - 90,000; Full time

Job summary

An established industry player in the restaurant sector is seeking a dynamic General Manager to lead operations at one of its locations. This role is crucial in achieving sales and profit goals through effective management of staff and adherence to company policies. The ideal candidate will possess strong leadership skills, a commitment to customer satisfaction, and the ability to drive financial performance. Join a team that values employee development and community engagement while ensuring a quality dining experience for guests. If you are passionate about the restaurant industry and ready to make a significant impact, this opportunity is for you.

Qualifications

• Experience in managing restaurant operations and achieving sales goals.
• Strong leadership skills to develop and motivate a team.

Responsibilities

• Oversee restaurant operations to ensure guest satisfaction and quality standards.
• Manage financial performance and develop strategic plans.

Skills

Team Leadership

Customer Service

Financial Management

Problem Solving

Marketing Strategies

Education

High School Diploma

Bachelor's Degree in Business Management

Tools

People First System

Job description

Job Description

The General Manager (GM) manages the operations of an 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 quality work environment. Achieving profit goals while maintaining guest satisfaction is a key responsibility.

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.
• Provide support and opportunities for employees to reach their full potential.
• Regularly solicit employee feedback and use survey results to develop management skills.
• Resolve employee concerns effectively, ensuring policy compliance and communicating major issues to the Territory Director.
• Address guest issues promptly, resolving recurring problems and informing the Territory Director of major concerns.
• Ensure regulatory compliance and high customer service standards.
• Implement and oversee marketing strategies.
• Manage employee schedules to balance work/life considerations with business needs.
• Maintain proper inventory levels for food items through correct ordering and efficiency practices.

People Management:

• Generate a steady stream of candidates for Assistant General Manager positions through community engagement and internal development.
• Recruit, hire, and develop Shift Managers and Assistant GMs using available tools.
• Assess team performance objectively and motivate staff to meet goals.
• Ensure compliance with productivity and service standards by maintaining a trained, effective team.
• Serve as the main contact between restaurant management and Field Support personnel.
• Lead the team through change by communicating effectively and supporting new initiatives.

Quality Management:

• Oversee restaurant operations, ensuring adherence to QSC, safety, and sanitation standards.
• Ensure equipment maintenance for productivity, making repair or replacement decisions and communicating with the Territory Director as needed.
• Manage local marketing efforts and operational issue resolution.
• Participate in meetings, share input, 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 and implement new initiatives successfully.
• Oversee onboarding and administrative tasks.

Financial Management:

• Create strategic plans aligned with business objectives at all levels.
• Manage the restaurant's financial performance according to goals set with the Territory Director.
• Identify financial trends and opportunities for improvement, implementing SMART plans.
• Ensure accuracy in financial data, including payroll, cash handling, food costs, and expenses.
• Review and prepare all financial reports accurately.