Assistant General Manager - Haymarket Lincoln NE

Job Description: 

The Assistant General Manager is responsible for managing the daily operations of our restaurant. Including the selection, development and performance management of employees. In addition, they oversee the inventory, ordering of food, beverage, and supplies, optimize profits and above all of that ensure guests are satisfied with their dining experience.  The Assistant General Manager reports to the General Manager.   

Qualifications: 

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Word, Excel). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must possess a valid driver’s license. Must be eligible to work in the United States. Must agree to background and credit check, upon request. 

• Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet Flagship Restaurant Group standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants.    

Primary responsibilities include:   

• General: Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest dining experience.   

• Financial: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, waste, payroll deductions, etc.) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.   

• Food safety and planning: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Monitor food and beverage costs, based off of bi-weekly inventory reports. Work with corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Follow pars for food and beverage needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified. Required to uphold all ServSafe guidelines.   

• Guest service: Ensure positive guest service in all areas of the restaurant. Respond to all complaints promptly, taking any and all appropriate actions to turn dissatisfied guests into return guests.        

Operational responsibilities: 

• Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food & beverage quality and service.   

• Personnel: Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and when necessary termination of employees. Conduct orientation, explain the Flagship Restaurant Group culture, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts, following the weekly labor budget. The General Manager will review all schedules and give insight.   

• Community Involvement: Develop and build relationships with your neighboring businesses. With corporate approval, plan events that get your restaurant involved and makes a presence in the community.  

• Accountability: Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Flagship Restaurant Group policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Performs other duties and responsibilities as required or requested.   

• Supervision of Others: 25+ employees each shift   

Availability / Working Conditions:  

Hours may vary if Assistant General Manager must fill in for his/her employees or if emergencies arise (typical work week is 50-55 hours). Ability to perform all functions at the restaurant level. Position requires prolonged standing, bending, stooping, twisting, lifting products & supplies weighing 50+ pounds, and repetitive hand & wrist motion. Work with hot & cold products, hazardous equipment, as well as operates phones, computers, fax machines, copiers, and other office equipment.   

Physical: 

Must be able to work in all areas of the restaurant to include but not limited to: operation of all kitchen equipment, point of sale and cash register operations, food preparation and delivery. Position requires standing, bending, lifting, kneeling, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. May work with toxic/caustic chemicals with fumes or airborne particles. Will work near moving or mechanical parts.