Browse Jobs
POSITION SUMMARY
The Assistant General Manager (AGM) contributes to the success of Buca di Beppo through the direction and control of
restaurant operations to ensure a positive guest experience and company profitability. The AGM’s responsibility is to direct
the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service,
cleanliness, safety and sanitation by directing and supervising supervisors and family members.
ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable
Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s)
The following list is not inclusive of additional responsibilities that may be requested by the Paisano Partner.
ENSURE A HIGH QUALITY OPERATION
• Ensure prompt, friendly service according to Buca di Beppo’s guidelines.
• Provides family members, managers, and Guests with a positive experience and atmosphere
• Direct overall activities and performance of family members on a shift-by-shift basis.
• Drive positive Guest experience through a front door and floor presence and accurate seating and quoting of wait
times.
• Ensure positive Guest experience by monitoring and ensuring appropriate Steps of Service.
• Follow the Buca di Beppo standards as described in the Manager Training Workbook
• Maintain the proper atmosphere through music and lighting levels for varying business periods.
• Promote an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or
concerns professionally and in a timely manner. Responsible for written communications with Guests as directed
by the Partner.
• Manage the responsible service of alcohol. Monitor alcohol awareness. Establish a positive relationship with the
local authorities and seek their help in managing alcohol related issues.
• Responsible for developing sales and marketing strategies and for implementing, advertising, and promoting
campaigns as assigned by the Partner.
• Maintain and inspect dining room, food receiving, preparation, production, and storage areas to ensure that health
and safety regulations are always adhered to . Correct unsafe practices or conditions.
• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain
restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Ensure all kitchen functions are performed according to Buca di Beppo guidelines.
• Prepares for new menu implementations. Trains family members on new menu implementations. Ensures recipe
adherence and check ticket times.
• Performs line checks throughout shift.
• Direct kitchen activities and performance of heart of house members on a shift-by-shift basis as needed.
• Works with Paisano Partner, Chef and Sous Chef to help develops HOH family members through training, shift
meetings, and in–store trainers. Enforces uniform standards. Provides feedback and follow-up.
• Prepares daily food production and par as necessary in absence of Chef and Sous Chef. Orders food and liquor
items as required.
• Checks in liquor, wine and beer ensuring company is billed for proper amount. Writes a check for liquor, wine and
beer to vendors where required by state law.
• Identifies operational opportunities; creates and implements plans to address opportunities (i.e. R&M, marketing,
staffing, retention, and training). Creates and executes plan for department sales, profit and people development
as assigned by the Paisano Partner.
• Approves all food or beverage comps or promos.
• Ensures safe working and guest environment to reduce the risk of injury and accidents. Completes accident
reports promptly in the event a guest or a family member is injured.
• Ensures that proper security procedures are in place to protect family members, guests and company assets,
including security of beer walk-in, liquor room and freezer. Pulls items from these areas as required throughout
shift.
• Oversees FOH staffing, ensuring that adequate staffing is maintained, and that overtime is minimized. Ensures
sales forecasting and schedules reflect desired productivity and match daily labor controls.
• Interview hourly family member applicants.
• Hire, manage, schedule, train and coach the Host department
• Takes ownership of other departments within the restaurant with the host department being the main focus.
• Manage and schedule remaining departments as required in absence of the Paisano Partner. Ensures proper
staffing levels for departments and shifts. Implements manpower plan for hourly staffing.
• Ensures that proper cash handling procedures are followed. Balances cash on hand with End of Day report, if
closing manager. Prepares cash drawers and performs cash drop at end of PM shift. Disburses petty cash as
required.
• Performs checkouts of Servers, To-Go and Bartenders ensuring that all coupons are accounted for, all comps have
been signed, and the proper amount of cash and all credit card vouchers are obtained from family members and
that the minimum amount of tips have been declared.
• Ensures that all meal and rest breaks are provided when required.
• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain
restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Prepares reports at end of shift.
MAINTAIN CONTROLS
• Review assigned financial information such as sales and costs and monitor budget to ensure efficient operation
and those expenditures stay within budget limitations. Act to correct any deviations from the budget. Use the
computer for review and analysis of information. Responsible for the specifically assigned financial results of the
restaurant, as well as the overall financial results.
• Maintain and control restaurant assets. Monitor restaurant’s on-hand inventory for waste and theft.
• Control service contract; follow through on all work done, ensure proper billing and compare costs on a semi-
annual basis with other purveyors as assigned by the Partner.
• Ensure adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and
costly inventory.
• Complete daily paperwork and projects on a timely basis.
• Comply with cash control policies and procedures. Ensure all managers comply with cash control policy and
procedures.
• Drive positive results for labor through proactive scheduling and reacting to business trends.
• Control operating costs by instituting awareness through the restaurant.
• Conduct inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of
information. Respond to discrepancies from budgeted costs as directed by the Partner.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and
checking orders to ensure that they adhere to company specifications.
• Responsible for submitting accurate information to the Paisano and DVP.
MANAGE FAMILY MEMBERS
• Ensure quality recruiting and training of new managers.
• Hire, train, motivate, and evaluate all family members.
• Create positive relationships with family members and managers by treating all members with respect.
• Minimize turnover by responding to and resolving family member and manager, with the direction of the Paisano
Partner, issues.
• Support and practice an open-door policy.
• Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and
counsel family members whose performance is below expectations.
• Develop family members. Ensure that timely performance reviews of family members are conducted.
• Conduct performance reviews of management team or key hourly supervisors as directed by the Paisano Partner.
• Maintain a trained staff through effective use of employment orientation, individual training sessions, family
member meetings and implementation of company training programs for family members and managers.
• Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance
with all local, state, and federal laws, regulations, and guidelines.
ADVOCATE A TEAM ENVIRONMENT
• Display, encourage, and inspire high morale and motivation in the restaurant.
• Communicate with other managers on a daily basis.
• Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
• Hold management team accountable for areas of responsibility that has been assigned to you by the Paisano
Partner.
• Respond to team conflicts professionally and work towards positive resolutions.
• Set a good example through attitude, involvement, and positive influence.
• Establish an environment that does not permit or promote sexual or any other kinds of harassment.
• Ensure restaurant is staffed to avoid workload and poor morale issues.
• Report family member relation issues of a sensitive nature to the Paisano Partner or HR department. Work the
Paisano Partner, Divisional Vice President and the Family Resources department for the positive outcome of such
issues.
MANAGE PERSONAL DEVELOPMENT
• Provide effective leadership.
• Demonstrate organizational skills. Complete assignments and duties on time.
• Develop personal goals for professional growth.
• Maintain a pleasant, positive, and professional attitude in the eyes of family members, management team, and
Guests.
• Exhibit a neat and clean appearance consistent with a professional image.
• Execute company programs and decisions with support and commitment.
QUALIFICATIONS
Competency Statement(s)
• Communication- Professional oral and written communication skills. Must be able to speak, read, write, and
understand the primary language of the restaurant.
• Time Management- Has great organization and time management skills.
• Stress Tolerance- Maintains composure in stressful or adverse situations.
• Problem Solving- Can resolve difficult or complicated challenges.
• Influencing Others- Influences others to be excited and committed to furthering the organization’s objectives.
Able to take and give direction.
• Adaptability- Adapts to changing business needs, conditions, and work responsibilities.
• Teamwork- Promotes cooperation and commitment within a team to achieve goals and deliverables.
• Business Acumen- Aligns the direction, products, services, and performance of a business with the rest of the
organization.
• Attendance- Excellent attendance is required with schedule flexibility determined by business needs. Must be able
to work all shifts when the restaurant is open.
SKILLS, ABILITIES & EXPERIENCE
• Education: Two (2) year associate degree or a bachelor’s degree from a four (4) year college (desirable).
• Experience: Minimum of Two (2) years prior experience in a similar Assistant Manager or Manager position for a
full service, high volume restaurant.
o Excellent verbal and people development skills.
o Must be validated on all positions in restaurant. If being considered for internal promotion, must have
two (2) years of Supervisor experience, or Division Vice President approval.
• Computer Skills: Basic knowledge of Word and Excel
• Certificates & Licenses:
OTHER REQUIREMENTS
• Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.
Physical Demands Lift/Carry
Stand C (Constantly)
Walk C (Constantly)
Sit O (Occasionally)
Handling / Fingering C (Constantly)
Reach Outward C (Constantly)
Reach Above Shoulder C (Constantly)
Climb O (Occasionally)
Crawl O (Occasionally)
Squat or Kneel F (Frequently)
Bend F (Frequently)
10 lbs or less C (Constantly)
11-20 lbs C (Constantly)
21-50 lbs F (Frequently)
51-100 lbs F (Frequently)
Over 100 lbs O (Occasionally)
Push/Pull
12 lbs or less C (Constantly)
13-25 lbs C (Constantly)
26-40 lbs C (Constantly)
41-100 lbs C (Constantly)
N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day)
WORK ENVIRONMENT
Restaurant
The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is
intended to provide guidelines for job expectations and the employee's ability to perform the position described. It is not
intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and
requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contract of
employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to
perform, as the Company may deem appropriate.
Last Updated:
2 years ago
Deadline:
07/29/2021
Location:
Pineville, NC, USA
Type:
Full-Time
Work Authorization:
Required