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Assistant General Manager

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Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Assistant General Manager works in cooperation with the General Manager to oversee the daily operations of the restaurant, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining, and improving our standards, achieving financial objectives, and maintaining a positive work environment. Responsible for ensuring that guests receive the highest level of food quality, bar drink quality, and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting our annual budget by controlling labor costs, costs of goods sold, and operating expenses.

·        Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Provide guests with consistent responsive, friendly, and courteous service.

·        Monitor food and products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

·        Achieve company objectives in sales, service, quality, appearance, sanitation, and cleanliness of facility through the training of employees and by creating a positive, productive working environment.

·        Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policies and procedures.

·        Make employment and termination decisions while partnering with the General Manager and with the company’s best interests in mind.

·        Fill in where needed to ensure guest service standards and efficient operations.

·        Continually strive to develop team members in all areas of professional development.

·        Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

·        Deliver completed paperwork to the corporate office on time.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Receive and inventory all products in correct unit count and condition and ensure deliveries are performed in accordance with Kennedy Concepts receiving policies and procedures.

·        Complete and provide employee performance appraisals on a timely basis.

·        Schedule labor for various departments based on anticipated business activity while ensuring all positions are staffed appropriately while meeting labor cost objectives.

·        Run shifts and support all areas of the restaurant during assigned shifts.

·        Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies and procedures.

·        Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by your manager.

·        Oversee all FOH staff’s daily duties and ensure company standards, policies, and procedures are met.

o   FOH staff consists of servers, hosts, bussers (and any misc. staff Donkey Operators)

·        Verify all FOH daily checklists and Manager deadlines are met.

·        Demonstrate leadership through hard work, loyalty, dedication, and honesty to the entire team and Kennedy Concepts.

·        Ability to provide progressive discipline documentation and perform conversations pertaining to performance improvement with front of the house team members.

·        Work with the General Manager and Human Resources (if necessary) on making determinations regarding appropriate disciplinary action and/or termination of team members.

·        Schedule, create, and lead a monthly FOH staff meeting.

·        Strive to meet budgeted costs of Costs of Goods Sold (COGS)

·        Meet all FOH budgeted labor costs.

·        Manage all budgeted food, paper, and chemical costs.

·        Ensure all budgeted fixed and variable Operating Expenses are met.

·        Create and execute ideas & procedures to help the Company reduce costs while increasing quality.

·        Complete a weekly inventory and generate the cost of goods sold.

·        Generate monthly inventory that includes an on hand raw cost.

·        Verify that each responsible department executes recipes and pour size specifications.

·        Enforce cost control measures throughout the department through various methods.

·        Ensure that all FOH employees are trained using the proper Kennedy Concepts training materials.

·        Ensure that all training material policies and standards are being followed and maintained by FOH.

·        Assist with the maintenance and updating of all Kennedy Concepts training materials.

·        Responsible for conducting interviews and participating in the hiring decisions for all FOH staff.

·        Drive the training of FOH roles.

·        Responsible for overseeing and ensuring everyone is onboarded and trained properly.

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Follow monthly maintenance schedules for all equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Oversee the cleanliness and sanitization of the BOH and ensure consistent and proper food handling procedures.

·        Always ensure the FOH and patio(s) is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Keep restrooms extremely clean, sanitized and have all equipment working properly.

·        Report and resolve all pest control issues to the GM immediately and contact pest control services if issues are discovered.

·        Assist in working and negotiating with suppliers and vendors.

·        Hold Vendors accountable and give them notice of improper pricing.

·        Ensure and oversee that all products are checked in as they enter the building.

·        Oversee and ensure that all Managers and Staff are consistent in comp, void, and promo reporting.

·        Confirm and verify that all safe balances are maintained at their correct levels and that NO pay outs are made from the safe

·        Limit theft opportunities.

·        Properly use, account for and balance petty cash.

·        Ensure all tip pulling and cash handling procedures are being followed and paid out in a timely manner.

·        Oversee and ensure Bartenders are NOT over pouring and/or stealing.

·        Reenforce and confirm with the team that the liquor, beer, or wine on a ticket is the liquor, beer or wine that is poured.

·        Ensure NOTHING is given away for free.

·        Ensure every product that goes across the bar is accounted for. All products must be rung up or written on the waste/spill sheet. All waste/spills must be approved per shift by the MOD.

·        Ensure that local discounts are only given to our local guests.

·        Reconciliation of all cash drawers remains consistent and accurate.

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations meet Kennedy Concepts highest standards.

·        Ensure all bar drinks, alcoholic and non- alcoholic drinks and mixers are prepared with the highest standards.

·        Guarantee all bar drinks are garnished correctly and to our highest standards.

·        Hold Kitchen Manager accountable for creating high quality weekly/monthly food specials.

·        Partner with the Bar Manager to promote our high-quality weekly/monthly cocktail and beer specials.

·        Make sure the FOH staff exceeds our guests’ expectations for customer service.

·        Oversee the development of a “Guest Service” culture.

·        Oversee and ensure the development and training of our Servers, Hostesses and Bussers so they can deliver the highest standards in Guest Service.

·        Ensure all FOH staff follow the “Steps to Successful Service”.

·        Ensure all the FOH staff follows all the rules, policies and procedures written in all their training materials.

·        Work with the GM and Marketing Director to help create marketing promotions to help drive sales.

·        Execute marketing promotions, according to the plan.

·        Make sure all private parties and group events are executed to the highest standards and that we exceed guests’ expectations.

·        Create and post weekly schedules with GM/AGM approval.

·        Maintain staffing levels for all positions.

·        Partner with the GM to proactively hire and manage staffing levels when necessary (build up/trim down)

·        Post accurate schedules that ensure the proper staffing levels according to business demands.

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and employees accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Properly document all progressive discipline actions consistently.

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

·        Ability to comprehend profit and loss reports.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures.

·        Experience with developing and implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Experience with inventory control procedures.

·        Basic labor laws and human resources practices.

·        Proficient Math Skills.

·        Skilled strength in leadership, interpersonal communication, and staff development.

·        Proven track record in managing a budget and cost controls to optimize profits and ensure success.

·        Must be able to read, analyze, and interpret business records and statistical reports.

·        Excellent communication skills both written and verbal.

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform.

·        Varied POS system experience.

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest focus mentality.

·        Be able to work in a standing position for long periods of time (up to 5 hours).

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Ability to drive sales and guest service initiatives by motivating team members.

·        Strong track record of training and developing Managers from within.

·        Experience in Front of House operations while promoting superior service and guest hospitality.

·        Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Self-motivated, organized, and ability to solve problems.

·        5 years or more of restaurant management experience required.

·        Minimum of 3 years successful results as a Restaurant Manager of a high-volume restaurant