Assistant Restaurant General Manager - Foie Gras Entertainment LLC

Job Description

An Assistant General Manager (AGM) at Randy's is responsible for assisting the General Manager (GM) in managing the daily

operations of their location. They are drivers of selecting and developing a team passionate about hospitality and food made right.

They must multi-task, problem solve, motivate and teach in a high-volume environment. AGMs at Randy's are advocates for all food related safety precautions, they are relentless about delivering unparalleled guest experiences, and foster environments

of inclusion development and empowerment for their Team Members.

They embody our Scottsdale's Diner Mantra

Education/Certfications/Requirements;

Must be 21 years of age or older.

Has a valid state accredited management food safety certification.

Has state accredited server and manager alcohol serving certifications.

Must have a valid driver's license.

Must be computer literate and be able to read/write in English.

Must have flexibility to work various days, nights, weekends and shifts for approximated hours of 45-55 per week.

Basic Job Responsibilites

People

Reduces restaurant turnover through consistent on the job coaching, training, cross-training and developing.

Administers Team Member and Manager reviews, and corrective coaching in a timely manner.

Participates in creating and routinely following up on business development plans.

Leads Team in daily pre-shift meetings to communicate sales, cleanliness and product information.

Helps maintain staffing PARs and manages the recruiting and hiring processes.

Contributes consistently to management meetings to encourage communication, collaboration and education.

Identifies talent, cross trains and fosters a promote from within culture.

Sales

Helps identify new cost-effective menu items to attract new and returning guests.

Engages in community events to build relationships and attract new guests.

Routinely follows up with FOH Team to ensure expected steps of service are being met.

Routinely follows up and coaches BOH Team safety, time, portion and presentation expectations.

Monitors online reviews and social presence for team recognition and leverages to identify service opportunities or gaps.

Acts as a role model in conduct, dress and guest interactions by performing all duties and responsibilities according to POVs

General Standards of Conduct.

Profits

Ensures all food items and products are stored, prepared and served based on recipe standards.

Ensures all alcohol is properly stored, prepared and served based on recipe and liquor law standards.

Manages labor costs and develops an effective schedule to ensure coverage and maximize operational efficiencies.

Works with the Management Team to control food cost; and educates on actual vs. ideal cost controls.

Participates in weekly inventory including proper purchasing and receiving procedures and appropriate seasonal PAR levels.

Follows and manages expected cash handling procedures.

Documents, reports and addresses opportunities with any Guest or Team incidents. 

We are looking forward to meeting you!