Assistant General Manager

Reports to: Restaurant General Manager

Coach-centric leader who in conjunction with the Restaurant General Manager, directs employees and ensures that work is being completed in a timely and effective manner. Inspires, motivates, and provides clear direction to the team to achieve success through a guest-centric culture and food quality while ensuring compliance with policies, procedures, and regulatory requirements.   

What You’ll Do: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Essential functions include:

PEOPLE:

• Demonstrate Self-Awareness – Using a combination of feedback and reflection to gain productive insight into personal strengths and weaknesses.       
• Knows strengths, weaknesses, opportunities, and limits.   
• Good listener, self-motivator and can motivate others.   
• Proactively seeks feedback without being defensive.     
• Reflects on activities and impact on others.
• Coaching, Feedback, & Accountability – Holding self and others accountable to meet commitments.   
• Holds restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with brand systems, procedures, and food safety
• requirements.       
• Creates an environment that enables people to be their best.
• High Energy Relationships & Conflict Resolution – Relating openly and comfortably with diverse groups of people and turning inspiration and strategy that motivates others into action.     
• Interacts with guests and the community; responds to guest questions, concerns, and complaints in a timely manner to ensure positive resolution and guest recovery using BLAST (Believe, Listen, Apologies, Satisfy & Add Value, Thank).
• Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success.    
• Treats employees with respect, dignity, and regularly recognizes and rewards them.

PROCESS:

• Decision Making & Productivity – Making good and timely decisions that keep the organization moving forward.
• Reviews practices and modifies as needed to continuously improve the guest experience.     
• Maintains brand image by ensuring restaurant cleanliness, maintenance, and excellent service.
• Partner with the restaurant manager in using management information tools to analyze restaurant operational and financial performance.  
• Complete all required administrative duties and daily paperwork including required checklists.   
• Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities.
• Delegating & Influencing Others – Understanding what motivates people to foster an inspiring work environment to meet commitments aligned with organizational goals.    
• Assigns activities andtasks.      
• Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader. 
• Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the menu while following cooking instructions, safety procedures, and sanitary requirements.
• Communicates Dynamically – Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.
• Identifies trends and implements action plans for improvement.  
• Leads by example.  
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results.

PROFIT:

• Attracts & Develops Top Talent – Attracting and selecting the best talent to meet current and future business needs.    
• Monitors staffing levels; recruits and selects employees to talent and job profiles.   
• Trains, develops, coaches, and evaluates employee performance; ensures systems for training employees are fully implemented and followed.     
• Identifies and develops internal candidates for management and team Leader positions.
• Financial Acumen – Interpreting and applying the understanding of key financial indicators to make better business decisions.   
• Manages daily activities to achieve excellence in restaurant operational performance.     
• Complies with all state and federal labor laws and regulations.       
• Focuses efforts on developing long term sales growth initiatives designed to drive profitable sales growth. 

Additional Responsibilities includes:

• Coordinates restaurant operations, including labor, inventory variance and guest tracking responses during assigned shifts. May be responsible for opening and/or closing the restaurant.

• Provides direction to Team Members clearly and concisely and models the proper way to implement shift plans to ensure smooth production.

• Motivates Team Members to exceed guest expectations with food and friendly service in clean surroundings and delegates in a way that encourages teamwork and ensures restaurant operations comply with Company standards.

• Complies with all loss control procedures and instructs Team Members how to maintain a safe and secure environment for customers and other Team Members.

• Works with team to act on guest feedback and resolve issues in a timely, friendly, and professional manner.

• Directs, trains, and motivates Team Members on each of the workstations during shift.

• Complies with the requirements of government regulations, Burger King Corporate (BKC) Market Policy, food safety, BKC security policy, operations, and BKC policies and procedures relating to all restaurant activities during the shift.

What Will Make You Successful:

• Must be at least 18 years of age.       
• High school diploma or equivalent restaurant management experience.   
• Communication in English is required, Spanish comprehension helpful. Fundamental requirements include reading, writing, math, and computer/POS skills.
• Commitment to Guest satisfaction.  Look at Restaurant Operations from the Guest’s point of view. 
• Effective communicator with co-workers and the Restaurant Management Team.
• Excellent organization, planning, time management, delegation, and problem-solving skills.
• Must have reliable transportation to work and to company outside events / meetings.   
• Must be available and willing to work a variety of days/times including weekends, evenings, and holidays.

Physical Requirements: Able to reach, bend, stoop, climb, and/or lift up to 50 pounds. Able to operate/access equipment at standard heights while walking or standing during entire shift. Hazards include, but are not limited to, slipping, tripping, burns, cuts, abrasions, and falls.

Reasonable Accommodations: May be made to enable individuals with disabilities to perform the essential functions.

What You Can Expect from Us:

• Competitive salary and benefits
• Eligibility to AGM bonus program
• Flexible environment
• Authentic, values-based leadership

About Rackson Restaurants: Rackson Restaurants is recognized as one of the top QSR operators in the US with a strong growth strategy and a commitment to values-based leadership. Putting people first is at the core of our company culture. Come be a part of our all-star team!