Assistant General Manager

1h1 hour ago

CRAVE American Kitchen & Sushi Bar

Sioux Falls, US · Full-time · $50,000 – $65,000

About this role

This role supports the General Manager in overseeing all areas of the restaurant, ensuring every guest leaves happy. The Assistant General Manager makes final decisions on matters important to guest service and upholds the highest standards of food quality and hospitality.

Day-to-day duties include assessing staffing needs, interviewing and training hourly staff, and creating schedules within budgeted guidelines. The AGM enforces sanitary practices, manages cost controls for food, beverage, and labor, and handles all financial and payroll administrative tasks accurately and on time.

Our managers and chefs work closely together to deliver exceptional food and beverage experiences. The AGM leads by example in living our Mission, Vision, and Values, coaching and developing team members to consistently execute our service and guest satisfaction standards.

This is a salaried, exempt position requiring a 50-hour work week with hours varying between 8 AM and 2 AM, seven days a week excluding some holidays. The role offers the opportunity to grow within a dynamic hospitality environment focused on quality and guest delight.

Requirements

4 years of experience, supervisory experience including alcoholic beverage service.
Completed Alcohol Service Training Course.
Previous experience managing cost controls is a plus.
Experience managing POS systems and daily cash controls.
Operational knowledge of POS, cash handling procedures and reconciliation of cash banks.
Excellent customer service and communication skills.
Excellent organization skills and ability to manage time effectively.
Knowledge of Aloha POS, Compeat, Tripleseat, and Hotschedules is a plus.

Responsibilities

Assist General Manager in overseeing and managing all areas of the restaurant and make final decisions on matters of importance to guest service.
Assess staffing requirements, interviewing, hiring, and training of hourly staff.
Schedule hourly staff within budgeted guidelines.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Ensure all financial and personnel/payroll administrative duties are completed accurately and on time per company policies.
Manage staff performance in accordance with established standards and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Respond to guest complaints and take appropriate actions to turn dissatisfied guests into return guests.