Assistant General Manager

Reports to: General Manager

As Assistant General Manager (AGM) I share the responsibilities with the restaurant General Manager (GM) for the total operations of a single Dewey’s restaurant including: building sales and all other aspects of profit and loss, hiring and training of management and hourly teams, daily execution of safety and sanitation, quality food preparation, and guest hospitality and service. I am also responsible for the proper execution of kitchen operations including hiring, training, and development. The AGM assists GM with restaurant-specific priority plans to achieve our goals and shares the responsibility with the GM for the cleanliness, repair, and maintenance of the physical building. 

As Assistant General Manager, I will at all times support the following areas: 

•  Our Vision, Strategy, Purpose, and Values 
•  Defining and modeling my store’s culture 
•  Store performance in Key Performance Indicators (KPIs) and budgets 
•  Supporting the details and the implementation of changes 

Ideal Candidate Experience:  

•  Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction. 
•  A minimum of two years’ experience in a full-service restaurant. 
•  Demonstrated ability to build culture and lead a team to positive outcomes. 
•  Demonstrated ability to self-manage, identify problems, and initiate a solution to improve their organization. 
•  Demonstrated critical thinking, problem solving, and troubleshooting skills. 
•  Competent in hiring and interviewing potential team members. 
•  Proven track record of coaching team members to the positive resulting in the achievement of set goals. 
•  Proven track record of setting individual goals and overcoming obstacles to achieve desired results. 
•  Demonstrated ability to manage change with an open mind. 

Ideal Candidate Qualifications:  

•  Strong verbal and written communication skills and reasonably skilled in math. • Must be available to work a flexible schedule, including
  nights and weekends, and holidays.  
•  Ability to collaborate and work with people with diverse backgrounds, experiences, and ideas. 
•  Must be at least 21 years of age. 
•  Must have reliable transportation. 
•  Must have a high school diploma or equivalent. 
•  A passion for the business and compassion for people. 
•  Must be able to work on your feet for 10-hour shifts and lift up to 40 pounds. 
•  Must be highly-energetic, self-motivated, goal-oriented, and dependable. 
•  A basic understanding of technology & relevant computer skills. 
•  Certified in ServSafe Manager food safety course.