Located in various cities and across Canada and the U.S. and reporting to the General Manager, we require a Assistant General Manager with the highest standards for operations, our guests, the development of teams and financial achievement. The overall purpose of the position is to deliver all company objectives with respect to restaurant revenue, profit, expansion and guest service goals by planning, leading and directing the operation of the business as a team.  
 
Key Activities:

• Responsible for creating and enhancing a restaurant culture that drives excellence in every aspect of hospitality success including top line revenues, excellent service standards, high quality product from the restaurant and bar teams, dynamic culture, strong morale, and superior profit management to achieve financial goals.
• Monitors, directs and coordinates effective sanitation, cleanliness and organization effort throughout the operation.
• Establishes, directs and reviews beverage procedures to ensure adequate accountability, quality, presentation and service performance. 
• Follows approved budgets, and operates within established guidelines regarding costs, expenses, sales and profits.
• AGM's are directly overseeing the recruitment, training, development and mentoring of current leaders and future potentials.
• Direct involvement in and follow up with, all disciplinary action and performance management of all team members.
• Conducts frequent audits of your restaurant to ensure excellence in all areas ongoing. 
• Handles or assists with any guest related complaints and/or comments as well as coordinates the proper follow up.
• Oversees the development of management and crew to ensure training and guidance.
• Prepares all local financial and operational weekly reporting required for delivering and analyzing the financial results of the restaurants on a regular basis. Reviews any significant variances from the budgeted figures.  Ensures practices meet or exceed yearly financial targets.
• Monitors the expenses of the restaurants to ensure that effective cost-containment practices are in place. 
• Evaluates training procedures to assure that all employees are contributing to a high level guest experience.
• Champion’s recognition and motivation efforts throughout the market to meet our goal of being the employer of choice in the restaurant industry in Florida.
• Project management of multiple programs and priorities.
• Coordinate and implement sales strategies.
• Coaching your leadership team on restaurant execution.
• Develop and maintain positive relationships.