Assistant General Manager (FT) Job at CityBBQ.
City BBQ is in tremendous momentum!!
All General Managers have opportunity to earn $80,000+ with salary and bonus, with 25% of General Manager’s earning over $100,000. Our top performers earn over $125,000 as they leverage our growth share bonus program.
We are committed to internal leadership development with all levels of managers. In fact, 90% of managers are promoted from within, growing leadership skills thru online, virtual and in-person training classes, as well as hands-on learning experiences to prepare for next level readiness and leading their own scratch BBQ joint.
City BBQ has 61 locations in 8 states and we are on track to reach 100 restaurants by 2025! Two of our New Restaurant Openings this year will be in Snellville and Woodstock. Our quick casual BBQ concept is recognized as one of the fastest in the industry and we have won awards for our BBQ in markets all over the country. In addition, City BBQ has been chosen by Columbus, Inc as a Top Employer in the city. What is important to us......we believe that relationship building, empathy, and intuition are all critical soft skills that impact every area. We also look for individuals who are driven by their own high self expectations and personal sense of duty. Community involvement has always been a high priority to us as we want to be a positive impact in the communities where we live and work side by side with our guests.
The search is now on for an Assistant General Manager to join our team in the Atlanta market. This person should have the key traits listed above. They should also have previous GM experience in a quick casual or casual theme concept. City BBQ is a scratch kitchen operation and experience in a high-volume, scratch kitchen is also vitally important.
ASSISTANT GENERAL MANAGER
Position Summary and Mission:
He/she helps to lead the restaurant team to achieve personal and company growth in sales, profits, operations & quality standards and people practices.
Summary of Key Responsibilities
SALES AND PROFITS:
- Leads operational planning and execution to grow guest counts and sales.
- Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts.
- Maximizes profits by controlling expenses within established budget guidelines and thru using productivity & efficiency tools for food and labor costs.
OPERATIONS AND QUALITY STANDARDS:
- Ensure his/her restaurant meets or exceeds City Barbeque operations, sanitation, and quality standards.
- Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required
- Utilizes Voice of Guest feedback to improve service execution by communicating and coaching team effectively
- Ensures all guest survey callbacks and corporate feedback comments are resolved appropriately and closed out in the system in a timely manner.
PEOPLE DEVELOPMENT:
- Ensures manager team is progressing in the development of skills defined in City Map.
- Conducts 1-on-1 meetings with the management team on a regular basis.
- Provides coaching and feedback on an on-going basis.
- Reinforces core values consistently.
- Develops employees through corporate training programs, individual development plans, and assignments; provides coaching and constructive feedback to employees as needed.
- Uses consistent practices in managing performance problems, accurately and consistently documenting performance issues, confronting teammates regarding performance, and reports to HR when necessary in a timely order.
- Leads management team to understand the pulse of the team using the employee survey process and reacts appropriately to improve the position as a premiere employer in the marketplace.
Physical Requirements:
- Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
- Move throughout the restaurant for extended periods of time (up to 10-12 hours per day).
- Move 50 lbs. for distances of up to 10 ft.
- Understand and respond to team members’ and guests’ requests in a loud environment.
- Perform basic math and understand finances and cost management.
Education/Experience Requirements:
- High school equivalency required; college coursework preferred.
- Previous supervisory and hospitality industry experience preferred.
- Proficient communication in English (verbal and in writing).
- Minimum 21 years of age,
- Proven track record of success as a restaurant manager.
This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, effort, or work conditions associated with the job. It is intended to be an accurate reflection of the principal job elements essential for making employment decisions.
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