Assistant General Manager - Haymarket Lincoln NE
Company: FLAGSHIP RESTAURANT GROUP
Posted on: November 22, 2021
Blue Sushi Sake Grill - Lincoln - Lincoln, NE
Restaurant - Food Service
The Assistant General Manager is responsible for managing the daily
operations of our restaurant. Including the selection, development
and performance management of employees. In addition, they oversee
the inventory, ordering of food, beverage, and supplies, optimize
profits and above all of that ensure guests are satisfied with
their dining experience. The Assistant General Manager reports to
the General Manager.
- College degree is preferred. Bachelor of Science degree in
hotel/restaurant management is desirable. A combination of
practical experience and education will be considered as an
alternative. Knowledge of computers (MS Word, Excel). Proficient in
the following dimensions of restaurant functions: food planning and
preparation, purchasing, sanitation, security, company policies and
procedures, personnel management, recordkeeping, and preparation of
reports. Must possess a valid driver's license. Must be eligible to
work in the United States. Must agree to background and credit
check, upon request.
- Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance. Ability to
motivate employees to work as a team to ensure that food and
service meet Flagship Restaurant Group standards. Must be able to
handle the pressures of simultaneously coordinating a wide range of
activities and recommend appropriate solutions to restaurant
problems. Must possess good communication skills for dealing with
diverse staff. Ability to coordinate multiple tasks such as food,
beverage and labor cost while maintaining required standards of
operation in daily restaurant activities. Ability to determine
applicability of experience and qualifications of job
Primary responsibilities include:
- General: Oversee and manage all areas of the restaurant and
make final decisions on matters of importance to guest dining
- Financial: Adhere to company standards and service levels to
increase sales and minimize costs, including food, beverage,
supply, utility and labor costs. Responsible for ensuring that all
financial (invoices, waste, payroll deductions, etc.) and
personnel/payroll related administrative duties are completed
accurately, on time and in accordance with company policies and
- Food safety and planning: Enforce sanitary practices for food
handling, general cleanliness, and maintenance of kitchen and
dining areas. Ensure compliance with operational standards, company
policies, federal/state/local laws, and ordinances. Responsible for
ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant
cleanliness, proper uniforms, and appearance standards. Monitor
food and beverage costs, based off of bi-weekly inventory reports.
Work with corporate office staff for efficient provisioning and
purchasing of supplies. Supervise portion control and quantities of
preparation to minimize waste. Follow pars for food and beverage
needs, place orders with distributors, and schedule the delivery of
fresh food and supplies. Must be ServSafe certified. Required to
uphold all ServSafe guidelines.
- Guest service: Ensure positive guest service in all areas of
the restaurant. Respond to all complaints promptly, taking any and
all appropriate actions to turn dissatisfied guests into return
- Ensure that proper security procedures are in place to protect
employees, guests and company assets. Ensure a safe working and
guest environment to reduce the risk of injury and accidents.
Completes accident reports promptly in the event that a guest or
employee is injured. Manage shifts which include: daily decision
making, scheduling, planning while upholding standards, product
quality and cleanliness. Investigate and resolve complaints
concerning food & beverage quality and service.
- Personnel: Provide direction to employees regarding operational
and procedural issues. Interview hourly employees. Direct hiring,
supervision, development and when necessary termination of
employees. Conduct orientation, explain the Flagship Restaurant
Group culture, and oversee the training of new employees. Develop
employees by providing ongoing feedback, establishing performance
expectations and by conducting performance reviews. Maintain an
accurate and up-to-date plan of restaurant staffing needs. Prepare
schedules and ensure that the restaurant is staffed for all shifts,
following the weekly labor budget. The General Manager will review
all schedules and give insight.
- Community Involvement: Develop and build relationships with
your neighboring businesses. With corporate approval, plan events
that get your restaurant involved and makes a presence in the
- Accountability: Keeps General Manager promptly and fully
informed of all issues (i.e. problems, unusual matters of
significance and positive events) and takes prompt corrective
action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a
timely and effective manner and in accordance with Flagship
Restaurant Group policies and procedures. Maintains a favorable
working relationship with all company employees to foster and
promote a cooperative and harmonious working climate which will be
conducive to maximum employee morale, productivity and
efficiency/effectiveness. Performs other duties and
responsibilities as required or requested.
- Supervision of Others: 25+ employees each shift
Availability / Working Conditions:
Hours may vary if Assistant General Manager must fill in for
his/her employees or if emergencies arise (typical work week is
50-55 hours). Ability to perform all functions at the restaurant
level. Position requires prolonged standing, bending, stooping,
twisting, lifting products & supplies weighing 50+ pounds, and
repetitive hand & wrist motion. Work with hot & cold products,
hazardous equipment, as well as operates phones, computers, fax
machines, copiers, and other office equipment.
Must be able to work in all areas of the restaurant to include but
not limited to: operation of all kitchen equipment, point of sale
and cash register operations, food preparation and delivery.
Position requires standing, bending, lifting, kneeling, and walking
the entire workday. Must have the ability to lift 10 pounds
frequently and up to 30 pounds occasionally. May work with
toxic/caustic chemicals with fumes or airborne particles. Will work
near moving or mechanical parts.
Keywords: FLAGSHIP RESTAURANT GROUP, Lincoln , Assistant General Manager - Haymarket Lincoln NE, Executive , Lincoln, Nebraska
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