Restaurant Assistant General Manager (Relocation to Bermuda)

Our client, a franchise in Bermuda, is seeking a Restaurant Assistant General Manager (“AGM’) to supports and acts as deputy to the General Manager.

Job summary:

The successful candidate will be required to relocate to Bermuda. All relocation costs will be covered by the client.  

Our client, a franchise in Bermuda, is seeking a Restaurant Assistant General Manager (“AGM’) to supports and acts as deputy to the General Manager. The AGM’s core responsibilities will be to manage daily restaurant operations, including overseeing Supervisors and the Head Chef, leading staff training initiatives, and ensuring that restaurant operations are always running efficiently and according to established standards.

The AGM will also be expected to assume responsibilities of the General Manager (“GM”) in the event of the GM’s temporary or extended absence.

Key responsibilities include:

1. 1.      Financial

Profitability: Ensure operations are conducted in an efficient and profitable manner, including ensuring that staff resources are deployed profitably, and waste is tightly controlled to ensure overall operationally profitability.

Sales Building: Ensure that the restaurant delivers a first-class customer experience to encourage repeat visits, and positive public relations; Ensure that in-store merchandising is properly displayed and accurate, and all staff are properly trained & held accountable for utilising techniques to promote and increase sales.

Administration: In conjunction with or in absence of Administrative Assistant, ensure that essential daily accounting functions are performed (e.g. recording daily sales, deposit of daily receipts, reconciling cash floats, and maintaining accurate inventory records.

1. 2.      Customer Satisfaction

Is responsible for driving in-store customer satisfaction. Ensures 100% quality product availability; meets service standards for carry-out and dine-in; seeks ways to improve the restaurant's service; spends time with customers; makes decisions based on customer needs; upholds cleanliness standards; and ensures training for all Customer Service Team Members prior to solo shifts. Reviews performance indicators and customer feedback and works with supervisory team to continuously improve results.

1. 3.      Process

Reporting: Provides reports as necessary to the GM (including but not limited to topics such as staffing, operational performance, customer satisfaction, facilities condition, training status, etc.) Reporting responsibility includes identifying and ensuring availability of necessary data components and measurements to enable relevant and reliable reporting and analysis.

Safety & Risk Management: Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team; ensures proper product handling procedures for food safety; and maintains proper cash-handling procedures. Ensures all security cameras are operational and file storage procedures are followed. Responsible for ensuring periodic testing of life safety systems (panic buttons, fire alarms, etc.) and that all staff are trained in approved security and fire emergency procedures.

The AGM may be required to represent management in the Company’s Health & Safety Committee.

Managing Restaurant Assets: Ensures the verification of the delivery of quantity and quality of goods provided by vendors; ensures equipment repair and maintenance, including preventive maintenance basics; ensures a Maintenance Log and Preventive Maintenance Checklist is maintained; provides input for vendor negotiations; and completes f follow-up with vendors as needed if work or product is unsatisfactory.

Operational Duties: The AGM will be required to spend some time “on the floor” to maintain awareness of operational conditions and effectiveness, and observer performance of Supervisors and Head Chef. Additionally, AGM may need to provide occasional coverage for vacation and illness absences within the management team, including set-up and closing procedures. In peak times, the AGM is also expected to ensure speed of service standards and quality control standards are maintained which may require active production or customer service work if staff on shift are insufficient to meet the peak demand need.

1. 4.      People

Recognition and Motivation: Develops staff advancement and satisfaction by utilising recognition and motivation programs which may be provided from time-to-time; ; "catches" others doing things right; focuses on coaching and informal, on-the-spot recognition; models recognition behavior, tells employees "thank you;" celebrates success and has fun. The AGM is responsible for conducting periodic meetings with the entire operational management team.

Training: Responsible for overall staff development, including overseeing the training for all supervisory and team member level employees; ensures franchise approved training programmes are carried out; utilises franchise approved evaluation programmes; coaches, and ensures effective training and cross-training of Team Members on proper procedures and attitudes; identifies a training mentor for each new hire; takes ownership for orientation; uses franchise approved management training programmes to coach and train Supervisors on shift management and management skills.

Staffing: Is responsible for staff scheduling; maintaining adequate staff levels to enable effective and profitable restaurant operations and meet performance goals; continually upgrades the quality of Team Members; ensures quality performance appraisals are regularly completed; participates in the selection of Supervisors for the restaurant; drives to increase tenure in the restaurant; searches for and recruits new staff members who show developmental promise; strives to develop a community attitude whereby franchise is viewed as a desirable employer; and keeps GM informed of all staffing needs.

Employee Relations: Maintains an environment free of harassment and discrimination. Resolves store-level employee relations issues where possible or provides timely escalation of issues to GM; is proactive in handling employee relations issues; ensures execution of established policies, practices, and programs; manages relations and resolves disputes.

Experience and qualifications:

• Must have a minimum of 3 years of management experience within a franchise environment.
• Proven leadership, coaching, and team development skills.
• Strong communication abilities with a focus on clear and effective interaction.
• Results-driven mindset with a strong customer focus.
• Analytical thinking and pragmatic decision-making.
• Solid financial acumen and understanding of business operations.
• Proficiency in Microsoft Office and other PC applications.
• Ability to manage and supervise the operation of various restaurant equipment, including POS systems and security tools.