Tier1usa
Frank & Andrea | Minneapolis - Assistant General Manager
Tier1usa, Minneapolis, Minnesota, United States, 55400
Address 1235 4th St SE, Minneapolis, MN 55414, USA
Compensation $55,000.00/year
Assistant General Manager Role:
The Assistant General Manager (AGM) plays a crucial role in supporting the General Manager in overseeing daily operations, ensuring a high level of customer satisfaction, and maintaining efficient restaurant performance. This position is ideal for someone who is passionate about food service, thrives in a fast-paced environment, and is ready to take on a leadership role. Essential/Primary Responsibilities:
Customer Service: Oversee and ensure that exceptional customer service is consistently provided by all team members. Training: Ensure that Shift Leaders are properly trained and prepared to lead their teams effectively. Monitoring Labor Costs: Track and manage labor costs to ensure they are within budget and provide assistance for shift leaders with staffing. Scheduling: Create and manage schedules for the team, ensuring optimal coverage for all shifts. Hiring and Staffing Recommendations: Provide recommendations for hiring decisions for General Manager in accordance with scheduling needs. Managing: Oversee Shift Leaders and Team Members, ensuring they meet performance standards and adhere to company policies. Inventory Management: Oversee and manage inventory, ensure stock levels are adequate and waste is minimized. Vendor Management: Manage relationships with vendors, placing orders as needed to ensure product availability. Cash Handling: Supervise cash handling procedures and engage directly in cash handling as needed to ensure accuracy and security. Oil Disposal: Check oil barrels and call company for pick up when necessary (Monthly). Secondary Responsibilities:
Attend bi‑annual staff meetings. Attend meetings with General Managers to discuss operations, logistics, etc. Execute a variety of tasks as needed in accordance with General Management requests. Skills/Competencies:
Knowledge of supervisory practices and procedures. Strong operational skills in a fast‑paced food service environment. Excellent communication and interpersonal skills. Strong organizational and problem‑solving abilities. Knowledge of food safety and sanitation procedures. Ability to manage labor costs and optimize staffing. Strong proficiency in using modern communication and productivity tools. Preferred: Bilingual in Spanish – reading, writing and speaking. Physical Demands:
Ability to stand for extended periods and work in a fast‑paced environment. May require lifting up to 50 lbs. Years of Experience:
1+ years of restaurant managerial experience. Education:
High school Diploma or GED required. Benefits:
Competitive hourly wage with performance based incentives. Availability:
40 hours; requires flexible schedule to meet demands of the business.
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The Assistant General Manager (AGM) plays a crucial role in supporting the General Manager in overseeing daily operations, ensuring a high level of customer satisfaction, and maintaining efficient restaurant performance. This position is ideal for someone who is passionate about food service, thrives in a fast-paced environment, and is ready to take on a leadership role. Essential/Primary Responsibilities:
Customer Service: Oversee and ensure that exceptional customer service is consistently provided by all team members. Training: Ensure that Shift Leaders are properly trained and prepared to lead their teams effectively. Monitoring Labor Costs: Track and manage labor costs to ensure they are within budget and provide assistance for shift leaders with staffing. Scheduling: Create and manage schedules for the team, ensuring optimal coverage for all shifts. Hiring and Staffing Recommendations: Provide recommendations for hiring decisions for General Manager in accordance with scheduling needs. Managing: Oversee Shift Leaders and Team Members, ensuring they meet performance standards and adhere to company policies. Inventory Management: Oversee and manage inventory, ensure stock levels are adequate and waste is minimized. Vendor Management: Manage relationships with vendors, placing orders as needed to ensure product availability. Cash Handling: Supervise cash handling procedures and engage directly in cash handling as needed to ensure accuracy and security. Oil Disposal: Check oil barrels and call company for pick up when necessary (Monthly). Secondary Responsibilities:
Attend bi‑annual staff meetings. Attend meetings with General Managers to discuss operations, logistics, etc. Execute a variety of tasks as needed in accordance with General Management requests. Skills/Competencies:
Knowledge of supervisory practices and procedures. Strong operational skills in a fast‑paced food service environment. Excellent communication and interpersonal skills. Strong organizational and problem‑solving abilities. Knowledge of food safety and sanitation procedures. Ability to manage labor costs and optimize staffing. Strong proficiency in using modern communication and productivity tools. Preferred: Bilingual in Spanish – reading, writing and speaking. Physical Demands:
Ability to stand for extended periods and work in a fast‑paced environment. May require lifting up to 50 lbs. Years of Experience:
1+ years of restaurant managerial experience. Education:
High school Diploma or GED required. Benefits:
Competitive hourly wage with performance based incentives. Availability:
40 hours; requires flexible schedule to meet demands of the business.
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