Assistant General Manager

Join an award-winning team built around genuine hospitality, teamwork, and craft.

• Safety First
• Treat others with integrity, fairness and respect
• Deliver quality without sacrifice
• Produce profit and cash flow for long-term value

• Quarterly Bonus Opportunities
• Your favorite BBQ-for free (up to $2,400/year)
• 25% discount when not working
• Free uniforms & free pair of slip resistant shoes
• Vacation pay*
• 401k match up to 4% of salary*
• Flexible scheduling
• Medical, dental & vision insurance after 60 days*

• Assists with selecting and hiring kitchen staff
• Trains and develops the best teammates
• Maintains appropriate Kitchen staffing levels for each shift.
• Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training.
• Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds.
• Provides clear feedback through effective praise, coaching and counseling.
• Conducts timely Performance Reviews and assists with wage changes.
• Develops certified trainers in kitchen
• Works with Core Team and Certified Trainers to ensure standards are followed.
• Analyzes current and future staffing needs for appropriate planning.

• Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc.
• Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
• Maintains Health Department and 3rd party auditor service standards at all times.
• Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance
• Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized.
• Takes lead on training of all new product rollouts
• Ensures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience.
• Accountable for the food quality scores in guest feedback survey systems

• Properly forecasts sales and product mix usage levels.
• Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines.
• Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted.
• Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations.
• Follows inventory procedures and utilizes inventory system to consistently conduct and report an accurate inventory.
• Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges.
• Performs yield testing regularly
• Ensures temperature and quality indicator execution to standard daily
• Maintains kitchen equipment and company assets in good repair.

• Stands during the entire shift.
• Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts.
• Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift.
• Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.
• Servsafe certified