ASSISTANT GENERAL MANAGER
On-siteScottsdale, Arizona, United States
Job Summary
Coordinate daily Front of the House and Back of the House restaurant operations, delivering superior service and maximizing customer satisfaction. Respond efficiently to customer complaints, regularly review product quality, and research new vendors. Organize and supervise shifts, appraise staff performance, and estimate future needs for goods and cleaning products. Ensure compliance with sanitation and safety regulations while managing operational costs and identifying waste reduction measures. Create detailed revenue and expense reports, promote the brand locally, and train employees on customer service protocols. Lead by example in our fast-paced environment to ensure smooth restaurant operations and pleasant dining experiences.
Required Qualifications
- management skills
- experience in both the front and back of the house
- how to oversee the dining room
- check-in with customers
- balance seating capacity
- Back of the house management experience
- hire qualified Cooks and Wait Staff
- set work schedules
- oversee food prep
- comply with health and safety restaurant regulations
- lead by example
- maintain restaurant's revenue, profitability, and quality goals
- ensure efficient restaurant operation
- maintain high production, productivity, quality, and customer-service standards
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils, and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage the restaurant's good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
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