Hofman Hospitality Group

Compensation

Full Description

Job DetailsJob Location: Lucilles BBQ Tempe - Tempe, AZ 85281Position Type: Full TimeEducation Level: High SchoolSalary Range: $60,000.00 - $75,000.00 Salary/yearTravel Percentage: NoneJob Shift: AnyJob Category: Restaurant - Food ServicePOSITION SUMMARY The Assistant General Manager (AGM) plays a key role in planning, directing, and coordinating the operations of a fast-paced, full-service restaurant in alignment with standardized policies to achieve excellent service, operational efficiency, and profitability. This individual will assist in formulating and achieving business goals, managing daily operations, and overseeing resource allocation. As the second in command, the AGM will take a leadership role in cultivating a positive restaurant culture, guiding service standards, and developing leadership talent within the management team. This role is also crucial in identifying and nurturing future leaders, ensuring that a pipeline of qualified candidates is created and ready for advancement. ESSENTIAL DUTIES AND RESPONSIBILITIES Leadership Development and Coaching: Coach and develop existing management team members, ensuring that each individual has a clear development plan, consistent feedback, and the support needed to succeed in their current roles. Focus on developing a leadership bench by identifying and mentoring potential management candidates for future opportunities within the restaurant. Team Management: Assist in managing all aspects of the restaurant's operations, including leading and developing a team that delivers superior service while maintaining operational excellence. Foster a positive, inclusive culture that emphasizes teamwork, respect, and employee engagement. Recruitment and Training: Oversee recruitment, selection, and training processes for all staff, ensuring a diverse and well-prepared team. Lead training programs to enhance skills in service, hospitality, and product knowledge. Performance Management: Monitor, evaluate, and provide constructive feedback on team and management performance. Address performance gaps through coaching and provide necessary support to enhance team effectiveness. Operational Excellence: Assist with establishing and implementing departmental policies, goals, objectives, and procedures to improve operational standards. Actively contribute to the overall performance by reviewing financial statements, reports, and performance data to identify areas for improvement or cost reductions. Guest Service Excellence: Ensure that all guests receive exceptional service through direct interaction and by ensuring that team members are trained to provide a consistent, high-quality experience. Financial Oversight: Assist with budget preparation, financial forecasting, and analyzing sales data. Monitor and manage costs to meet or exceed financial goals, including labor, food, and beverage costs. Health and Safety Compliance: Maintain a safe and clean work environment by adhering to all health, safety, and sanitation standards. Oversee daily safety inspections and compliance with IIPP and legal regulations. Problem-Solving and Conflict Resolution: Resolve guest complaints or conflicts professionally and promptly. Mediate and resolve conflicts between team members to ensure a positive working environment. Other Duties: Perform other duties as assigned by the General Manager to support restaurant operations and guest satisfaction. QualificationsKNOWLEDGE, SKILLS, AND ABILITIES Communication: Strong verbal and written communication skills, with the ability to engage staff, guests, and management effectively. Interpersonal Skills: Ability to build rapport, collaborate with others, and maintain positive relationships across all team levels. Negotiation & Conflict Resolution: Skilled in negotiating and resolving conflicts with guests, staff, and vendors fairly and professionally. Organization: Excellent organizational skills, managing multiple tasks and ensuring smooth operations. Time Management: Strong time management skills, capable of meeting deadlines and prioritizing tasks to maximize efficiency. Analytical & Problem-Solving: Ability to assess operational challenges, identify solutions, and implement improvements to enhance performance. Leadership & Supervision: Proven leadership skills in managing, developing, and motivating teams, with experience in delegating, evaluating, and taking disciplinary actions. Financial Acumen: Skilled in reading and analyzing financial data, managing budgets, and controlling costs to maximize profitability. Technical Proficiency: Proficient in using restaurant management systems, POS systems, HRIS, and other related tools. Health & Safety Compliance: Knowledge of food safety regulations and the ability to enforce sanitation and safety standards. Restaurant Operations: Strong understanding of full-service restaurant operations, including kitchen, front-of-house, and administrative functions. Food & Beverage Knowledge: In-depth knowledge of food and beverage offerings and preparation standards. English Proficiency: Proficient in speaking, reading, writing, and understanding English. Computational Skills: Strong ability to perform basic financial calculations and data analysis. Software Proficiency: Proficient in Microsoft Office Suite and related software for managing operations and reporting. Flexible Schedule: Willing to work evenings, weekends, and holidays as needed to support restaurant operations. MINIMUM QUALIFICATIONS Must be 21 years of age or older at the time of application High school diploma or G.E.D. equivalent required Previous restaurant management experience; 2 to 3 years required; 4 to 6 years preferred Ability to successfully pass a post-offer, pre-employment background check PREFERRED QUALIFICATIONS Associate's or Bachelor's degree in a related field. Previous experience in leading teams and developing management candidates. ServSafe or equivalent Food Safety Manager Certification. PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those required to perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. Physical Activity: The team member is required to stand for the entire shift and frequently engage in physical activities, including walking, bending, reaching, stooping, lifting, shaking, stirring, pouring, carrying, and pushing. This role requires frequent use of hands and fingers for handling objects, tools, or controls in repetitive motions. Lifting & Carrying: The team member must regularly carry trays or items weighing up to 50 pounds and occasionally lift and carry tubs, cases, or other objects weighing up to 75 pounds. Work Environment: The work environment is fast-paced, often requiring multitasking. The team member must communicate effectively with guests and coworkers in a noisy environment where the noise level can range from moderate to loud. Exposure to Hazards: The team member is occasionally exposed to common kitchen hazards, including cuts from knives, burns, slips, trips, and falls. They may also encounter occasional exposure to hot surfaces, flames, steam, and hot liquids. Temperature & Humidity: The work environment involves frequent exposure to high temperatures, humidity, and extreme cold, particularly when working in the kitchen, freezer, or near cooking equipment. Health & Safety: The team member frequently handles or immerses hands in water, sanitation solutions, or food products such as meat, poultry, seafood, and produce. Proper hand washing and sanitation practices are required regularly. Team members must adhere to strict food safety standards and ensure personal hygiene practices are followed. Repetitive Motions: This position requires the frequent use of fine motor skills, including repetitive motions of the hands and arms. Team members may need to use tools or utensils for extended periods, such as stirring, chopping, or using other kitchen equipment. Mental and Emotional Demands: The role requires mental stamina to manage fast-paced service, multitask, and make quick decisions. The assistant general manager must remain calm and composed under pressure, ensuring quality service and positive team dynamics. Work Schedule: The position requires flexibility, with a willingness to work evenings, weekends, and holidays, including peak dining hours when the restaurant is at its busiest. NOTE This job description outlines the primary responsibilities and requirements of the role. It does not constitute an exhaustive list of all duties or an employment contract. Hof’s Hut Restaurants, Inc. operates under an at-will employment policy, meaning either the company or the employee may terminate the employment relationship at any time, with or without cause or notice. Hof’s Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations.