City BBQ started in Columbus, OH in 1999 and we have grown to 64 locations in 8 states. We are growing 15-20% each year and should reach 100 restaurants by 2026. The search is on to bring an AGM onto our team in the Raleigh-Durham market and we are flexible on location. We place a high value on empathy, a strong sense of personal duty, and those individuals who are driven by their own self-expectations. Candidates should have previous GM experience in either quick casual or casual theme concepts. Please send your resume today. 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 the 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 ongoing 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 employee survey process and reacts appropriately to improve the position as a premier 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.
