Assistant Manager - Velocity Wings Gainesville

1. Job Summary The Assistant General Manager (AGM) is a key leadership position, supporting the General Manager in overseeing all aspects of daily restaurant operations. The AGM is responsible for ensuring the restaurant operates efficiently, profitably, and in accordance with company standards, while delivering exceptional guest experiences. This role involves direct supervision of front-of-house (FOH) and/or back-of-house (BOH) staff, driving sales, managing costs, and fostering a positive and productive work environment. The AGM acts as a direct deputy to the GM, stepping in to manage the restaurant in the GM's absence and serving as a vital link between staff and senior management. 2. Key Responsibilities Manage daily restaurant operations, overseeing both kitchen and front-of-house activities to ensure a seamless and exceptional dining experience for our guests. Lead, mentor, and develop restaurant staff, fostering a cohesive and efficient team that delivers top-notch service. Ensure exceptional service standards are met, and consistently seek ways to exceed guest expectations, resulting in high levels of guest satisfaction. Manage budgets, control costs, and implement strategies to optimize profitability while maintaining quality and service standards. Maintain strict adherence to health, safety, and quality standards, ensuring the well-being of guests and staff. Generate reports on key performance indicators and provide regular updates to upper management. 3. Working Conditions / Physical Requirements Ability to stand and walk for extended periods (up to 6–8 hours). Lift and carry up to 30 lbs. (e.g., menus, highchairs, booster seats). Reach, bend, and stoop occasionally. Use hands and arms to operate reservation systems and phones.

This person will be responsible as listed below:

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.

• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities

The ideal candidate will have:

Basic Skills

• Good interpersonal skills. Can communicate with staff effectively. Leads by example.
• Good grasp of 4-walls marketing plans.
• Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff.
• Customer –driven. The customer is the beginning and end of every discussion and decision.
• Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance.

• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems, and knows when to ask for help.
• Knows the importance of timeliness and follow up. Manages their time accordingly.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours.

Technical Skills

• Conducting inspections of products, services, or processes to evaluate quality or performance.
• Controlling operations of equipment or systems.
• Knows how to work in Excel, Word, and PowerPoint.
• Knows food costing, writing recipes, quality assurance compliance.

Resource Management Skills

• Motivating, developing, and directing people as they work, identifying the best people for the job.
• Knows how to counsel staff positively, give goals, and hold self and others accountable.
• Managing one's own time and the time of others.
• Understands process management.

• Determining how money will be spent to get the work done, and accounting for these expenditures.

Technological Experience

• Point of sale POS software
• Inventory management software

• Food Management Information System software
• Inventory management software

• Accounting software

• Basic accounting skills
• Understands standard Income Statements (P&L)

• Calendar and scheduling software

• Outlook

• Word processing software

• Microsoft Word

• Electronic mail software

• Microsoft Outlook

• Office suite software

• Microsoft Office software

• Spreadsheet software

• Microsoft Excel

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.