Assistant General Manager

• Promote, work, and act in a manner consistent with the mission of Legacy Restaurant Group
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Ensure that guests feel welcome and receive responsive, friendly & courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Prepare all required paperwork, including reports and schedules in an organized, timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• 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.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Continually strive to develop staff in all areas of managerial and professional development.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operation

• Greet and seat guests, and present menus and wine lists.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Present customer bills and accept payments.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Develop restaurant objectives, budgets, policies, procedures, and strategies.

• Be 21 years of age or older
• Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
• Must have at least one year of beer, wine, and liquor experience
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 50 to 55 hours per week

Mellow Mushroom