Carl's Jr Assistant General Manager

POSITION SUMMARY

The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations 

of a Carl’s Jr. restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s

Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations 

including product preparation and delivery, customer service, facilities maintenance, and financial 

accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, 

and coaching top talent to achieve key results in People, Customer, Sales and Profit.

ESSENTIAL FUNCTIONS

May perform any or all of the following duties:

▪ Demonstrate CKE’s Core Values while assisting the GM in building high performing employees 

when selecting, training, retaining, and recognizing top talent utilizing applicable tools and 

processes.

▪ Executes the Performance Management process consistently to ensure employees are set up for 

success and held accountable.

▪ Partners with the GM and Human Resources to ensure resolution to all employee relations activities 

and maintain compliance with federal, state, and local requirements.

▪ Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift 

throughout the restaurant, including customer service, food preparation, cleaning, and stocking.

▪ Ensures proper supervision of restaurant through ongoing examination of station and customer

activities.

▪ Travels between company locations to support business operations, including attending meetings and 

transporting product and supplies as needed.

▪ Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, 

late night, and weekends.

▪ Drives customer-focused culture by serving as a role model in resolving customer issues and 

partnering with the GM to train employees to meet or exceed customer service standards.

▪ Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable 

around core operational procedures using company systems. 

▪ Assists the GM in creating schedules and completing inventory orders. Completes these tasks when 

the GM is absent or on vacation.

▪ Ensures that food safety standards are met through direct observation while running shifts or when 

present in the restaurant.

▪ Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being 

implemented.

▪ Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes 

specific corrective action to meet or achieve margin and sales growth targets.

▪ Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, 

vendors, visitors). 

▪ Takes the initiative, in addition to providing excellent customer service, to perform other duties, as 

needed, to keep the restaurant clean, safe, and operating efficiently.

POSITION QUALIFICATIONS/CORE COMPETENCIES

▪ High school diploma /General Educational Development (GED) required, associate degree or higher 

preferred.

▪ Minimum of two years experience in restaurant operations. 

▪ Proficient working knowledge of Microsoft Office applications. 

▪ Must be able to work a flexible schedule including days, nights, and weekends.

▪ Must maintain reliable personal transportation, a valid driver’s license, and proof of insurance to 

travel between company locations and transport product and supplies as business needs require.

▪ Effective Communication- Consistently and effectively interacts with all members of the team; 

encourages open and honest communication throughout the restaurant.

▪ Customer Focused- Recognizes the customer as the first priority and creates a culture that 

emphasizes high standards for service and exceeding the customers’ expectations.

▪ Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps 

the crew engaged by encouraging and rewarding personal growth.

▪ Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to 

help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all 

times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and 

provide a consistent customer experience.

▪ Accountability- Holds team members and themself accountable for immediate and sustained 

improvement if performance standards are not met, utilizing company performance management tools.

WORK ENVIRONMENT

▪ Fast paced environment working with kitchen equipment in tight quarters.

PHYSICAL DEMANDS

▪ Requires constant movement in and around all areas of the restaurant.

▪ Ability to stand/walk constantly and for extended periods of time.

▪ Ability to reach overhead, bend, and stoop frequently and repetitively.

▪ Ability to work in a warm environment near grills, ovens, and vats.

▪ Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion.

▪ Work with various cleaning products

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO 

THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE