Assistant GM

Duties & Responsibilities:

Understand completely all policies, procedures, standards, specifications, guidelines andtraining programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteousservice at all times.
Ensure that all food and products are consistently prepared and served according to therestaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility andsanitation and cleanliness through training of employees and creating a positive,productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures.
Make employment and termination decisions consistent with General Manager guidelinesfor approval or review.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organizedand timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition throughpersonal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries areperformed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Duties & Responsibilities:

Understand completely all policies, procedures, standards, specifications, guidelines andtraining programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteousservice at all times.
Ensure that all food and products are consistently prepared and served according to therestaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility andsanitation and cleanliness through training of employees and creating a positive,productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures.
Make employment and termination decisions consistent with General Manager guidelinesfor approval or review.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organizedand timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition throughpersonal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries areperformed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.