FAZOLI’S
RESTAURANTS, LLC. / FAZOLI’S JOINT VENTURE, LTD.
JOB DESCRIPTION
TITLE: Assistant
General Manager
LOCATION: Assigned Company
Restaurant
FLSA STATUS: Exempt
REPORTS TO: General Manager
JOB SUMMARY AND
SCOPE
Assists the General Manager in
effectively directing, leading, controlling and evaluating an assigned Fazoli’s
Restaurant in accordance with all established policies, procedures, standards,
Company values, and applicable federal, state and local laws. Contributes to
the continued growth and prosperity
through consistent operational excellence. Performs his/her duties in assigned
company restaurant(s) based on the needs of the Company. Assumes leadership of,
and accountability for, restaurant
operations and results in the absence of the General Manager, and or, when
functioning as the Manager on Duty.
PRIMARY DUTIES
AND RESPONSIBILITIES
• Manages his/her
assigned restaurant to defined levels of excellence (CORE Excellence) in accordance with all established Company
policies, procedures and standards (as outlined in the Operations Manual and
Administrative Policies and Procedures Manual), Company values and applicable federal, state and
local laws. Employs approved operational and administrative business processes, tools and
systems to maximize sales and profit performance and deliver desired results. Utilizes
appropriate resources as needed.
• Accurately
assesses current restaurant operations against established standards and recommends, implements, and
executes business strategies and tactics that maximize business results.
• Attracts,
recruits, selects, trains, develops, motivates and retains the quality and
quantity of human resources necessary to
achieve desired business outcomes in accordance with the Company’s values and C.O.R.E.
philosophy.
• Identifies and
solidifies sales leads in support of Company catering objective. Assists the restaurant
and area management teams in building sales through participation of, but not limited to scheduled catering and
fundraiser events, etc.
• Communicates the
Company’s mission, vision and values to restaurant Team and ensures all Team Members understand, accept,
and successfully implement and execute all brand marketing, conceptual, procedural,
administrative and/or product changes and updates. Documents situations and consults
with the General Manager on a timely basis informing him/her of circumstances that are
unusual or non-routine in nature.
• Maximizes
restaurant profitability by maintaining, utilizing and enforcing effective management practices, policies,
controls, tools and systems that enhance efficiency and
productivity, minimize waste and
loss, and promote a safe, secure work environment for
Associates and Guests alike.
• Maintains the
physical facility, grounds and equipment in accordance with Company standards through compliance with scheduled
preventative maintenance and timely general upkeep and repairs. Makes recommendations to
General Manager regarding necessary investments for equipment, tools and resources
needed to exceed guest expectations and achieved desired results.
• Administers all
aspects of the business with impeccable integrity. Ensures all employees are aware of, understand, share and
practice the Company’s values and operating philosophies through role modeling and ongoing
education. Enforces and complies with all applicable federal, state and local laws
governing the employer-employee relationship, including but not limited to those pertaining to
employment, harassment /discrimination, wage and hour, breaks, disabilities, termination of
employment, worker’s compensation, unemployment compensation, etc.
• Conducts a
variety of administrative duties that maximize the efficiency, productivity and
organization of the restaurant
and team. Possesses moderate computer skills (can access, organize and review reports and
spreadsheets) and is proficient with various software
programs, including Outlook and
Menulink.
• Performs
miscellaneous projects and duties as assigned.
RECOMMENDED
MINIMUM JOB QUALIFICATIONS
• Ability to
communicate effectively, both verbally and in writing, to an array of diverse
internal and external clients. Ability to
listen effectively, process information quickly and accurately, and transfer knowledge in a
variety of settings, including one-on-one, small groups and meetings. Ability to get things
done with and through other people.
• Ability to
recruit, select, supervise, coach, develop, motivate and retain talented
Associates. Ability to build an effective
team across generational and multicultural lines. Ability to establish, maintain and enforce
consistently high performance standards.
• Possesses
working knowledge and understanding of general business and financial
principles. Possesses mathematical aptitude
and proficiency and is capable of applying knowledge to enhance business results.
• Ability to plan,
prioritize, anticipate, analyze and implement multiple projects and tasks
simultaneously within budget and
on schedule.
• Ability to work
independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities
and risks, validate assumptions and take swift, appropriate actions.
• Ability to adapt
to, and manage change. Demonstrates flexibility and mental agility when assessing and responding to
various routine and non-routine situations. Ability to act
decisively with or without
sufficient information.
• Possesses an
entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve
desired results.
The above
statements are intended to describe the general nature, type and level of work
being performed by the Employee(s) functioning in this job. They are not
intended to be construed as an exhaustive list of all responsibilities, duties
and skills required of personnel so classified nor should they be construed as
limiting the Company’s right to modify the duties of the job.
QUALIFICATIONS
• Education: High school
diploma or G.E.D. equivalent.
• Experience and
Training:
• External
Candidates:
12 months restaurant management experience. Meets or exceeds minimum
standards (C) on Fazoli’s Management New Hire Risk Assessment. Completion of
management Phase I and II and Home Restaurant Orientation. Completion of
Assistant General Manager certification checklist. Completion of AGMSU modules
1 year post-hire.
• Internal
Candidates: 6
months of experience as a successful Fazoli’s Assistant Manager, completion of AMSU and
AGMSU Training Workbooks. Completion of GM POWR School.
Successfully pass AGM Review Board. Completion of Assistant General Manager
certification checklist.
• Miscellaneous:
• Must be at least
18 years of age or older.
• Must have a
legal right to work in the United States.
• Must
successfully clear routine and periodic background and reference checking processes.
• Must possess and
maintain a valid driver’s license and be able to provide proof of
automobile insurance upon
request.
• Must be available
to work all hours of restaurant operations.
WORK CONDITIONS
The physical demands described
herein are representative of those that must be met by an employee to successfully
perform the essential function of this job. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions. The work is typically
performed in a restaurant environment, with moderate noise. While performing the
duties of this job, the employee is regularly required to stand, walk, sit,
bend, and talk and/or hear. The employee frequently is required to use hands to
finger, handle or feel and reach with hands and arms. The employee must
regularly lift and/or move up to 50 pounds. Specific vision abilities required
by this job include close vision, distance vision, color vision, peripheral
vision, depth perception, and ability to adjust focus.
Hazards: The hazards are
only those present in a normal restaurant setting or while traveling by car.
