Hybrid Restaurant Assistant General Manager bei T's Restaurant Group

POSITION TITLE: Restaurant Assistant General Manager (AGM)

DEPARTMENT: Operations

REPORTS TO: Restaurant General Manager and Chief Operating Officer

SUPERVISION EXERCISED: All team members associated with the responsible store

POSITION STATUS: This is a full-time position with benefits.

LOCATION: Positions available for Cranston, East Greenwich and Narragansett

POSITION OVERVIEW

The Assistant Restaurant General Manager (AGM) is responsible for assisting the Restaurant General Manager and Chief Operating Officer in managing the daily operations of one or more locations. The AGM will oversee, instruct, and uphold all the companies’ values and policies related to, but not inclusive of hospitality and guest service, culinary arts, safety standards, sales, administrative and financial procedures, inventory control, food ordering, maintenance/cleanliness, and employee management. The AGM is a constant coach that inspires team members and guests. 

The AGM is an experienced supervisor with an ability to confidently lead and support the daily operations of both back of the house and front of the house operations, be able to foster teamwork, clearly communicate daily goals and deliver performance feedback to the General Manager and Chief Operating Officer. The AGM must be able to competently perform duties in the absence of the various location’s Restaurant General Managers, or as assigned by the Chief Operating Officer. 

This position may require travel between locations and will “fill in” for location management team members (General Manager, Kitchen Manager, Assistant Manager) who are on Leave, vacation, or off from work for various reasons. The AGM will be acting as GM/KM/AM when needed in the locations assigned. The AGM will have a “home” location assigned to them by the Chief Operating Officer. 

ABOUT YOU

T’s Restaurants is looking for someone who has the desire to lead and overseeing an enthusiastic team of culinary and hospitality professionals who are dedicated to creating and executing a memorable dining experience for our guests. This position requires a positive leader who can work alongside the Restaurant General Manager. Someone who is capable of oversight, coordination, and motivation of the entire restaurant’s operations and is dedicated to great customer service. This position is right for you if you desire to grow into a Restaurant General Manager. 

DUTIES AND RESPONSIBILITIES

Guest Service:

• Ensures that all guests feel welcomed and are given responsive, friendly, and courteous service focusing on T’s touch points of hospitality.
• Responds to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Promotes an environment of inclusivity and belonging for all.

Team Building:

• Always promotes the T’s team spirit of positivity and team centered approach to hospitality and culinary experience in all ways.
• Creates a culture of fairness and equity by following T’s guidelines, job descriptions and training programs and by maintaining healthy boundaries with team members.
• Provides directions to team members regarding operational and procedural issues.
• Assists with interviews for hourly and management team members. 
• Involved with hiring, supervision, development and, when necessary, termination of team members.
• Conducts orientation, explains the T’s Philosophy, and oversees the training of new team members.
• Assists with the development of team members by providing ongoing feedback, establishing performance expectations, taking corrective action for violations of protocol, and by conducting performance reviews.

Operational Responsibilities:

• Responsible for filling in for the management team when on Leave, vacation or off for various reasons. 
• Ability to travel between locations and meet the needs of T’s Stores Management Team. 
• Ensures a safe working and guest environment.
• Assists with new store openings when requested. 
• Fills in for home store GM/KM when off.
• Ensures that proper security procedures are in place to protect team members, guests and company assets.
• Is able to fully operate the Front of the House and Back of the House operations with full competencies and knowledge. 
• Is able to perform and follow up with restaurant audits and manage any needs arising from such audits. 
• Ensures 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 team members are injured.
• Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.
• Carries out restaurant marketing and promotional activities in accordance with company goals.
• Manages shifts which include, but are not limited to; daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality, cleanliness and other operational focuses. 
• Investigates and resolves complaints concerning food quality and service.
• Fills in where needed to ensure guest service standards and efficient operations.
• Estimates food needs and places orders with distributors. 

Financial:

• Controls cash and sales receipts in accordance with restaurant policies and procedures.
• Adheres to company standards and service levels to increase sales and minimize costs.
• Ensures that the end-of-day receipts are correct and deposited to the bank at the end of the shift.

Food Safety:

• Enforces sanitary practices for food handling, general cleanliness, and specified maintenance.
• Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Maintains a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Assists in daily food preparation.
• Estimates food needs, places orders with distributors, and schedules the delivery of fresh food and supplies when needed. 
• Adheres to Food and Alcohol Safety.

Community Involvement:

• Provides a strong presence in local community and high level of community involvement by restaurant and personnel. 

Other Duties:

• Performs other duties as assigned.

ABOUT T’s RESTAURANTS

T’s Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible.

We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life’s journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time.

PERKS AND BENEFITS

• Positive and supportive team culture.
• Paid Time Off.
• Competitive Wages with Annual Performance Reviews.
• Day's only schedule- never work nights.
• Meal benefit-whether on shift or off and at all locations.
• Thanksgiving and Christmas Day OFF.
• Ongoing development and growth/promotion opportunities
• Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more. 
• Pet Insurance.
• Employee Assistance Program (EAP)- provides voluntary, confidential services to employees at no charge. Services such as counseling services for mental health issues and information, financial resources, work-life solutions and legal guidance.
• Flexible and Predictive Scheduling.
• Medical, Dental, Vision, Life Insurance
• 401(k) 

Updated: January 2025

QUALIFICATIONS + REQUIREMENTS

Education, Experience and Requirements:

• High School Degree required; college degree preferred in culinary/hotel/restaurant management.
• A minimum of two years’ restaurant management experience or food and beverage training to include front-of-the-house operations, guest service training and kitchen operations. 
• Proficient with computers (MS Office) and Point of Sale Systems.
• 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.
• Required Certification in Food Safety, Serve Safe Alcohol and First Aid or obtain one within 2 months of hire. 
• Flexibility in schedule and the ability to work weekends are a must.
• Must be eligible to work in the United States.
• Must agree to background check.
• Excellent written and verbal communication skills. 
• Proficient in the English Language
• Ability to travel between locations and to meetings. 

Professional requirements:

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and strong, positive presence.
• Strong guest service skills with a passion for hospitality.
• Ability to motivate team members to work as a team.
• Ensures that food and service meet appropriate T’s standards.
• Must be able to handle pressure and recommend solutions to potential and current restaurant problems.
• Must possess good communication skills for dealing with diverse staff and potential candidates.
• Possess excellent organizational, interpersonal, problem-solving, and collaboration skills

Accountability:

• Keeps GM and COO 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.
• Adheres to job responsibilities and performance objectives.
• Maintains a favorable working relationship with all team members to foster and promote high morale, productivity and efficiency/effectiveness.

Physical Settings and Schedule:

• Expected hours: Up to 50 hours per week. Hours may vary if AGM must fill in for team/managers or if emergencies arise.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Works in hot and cold environments. 
• Works with various office equipment and answers phones. 
• May be required to work at various locations. 

T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.

Compensation: $61,000 to $63,000 annually