Assistant General Manager

THERE'S NOTHING LIKE WORKING AT KRYSTAL

The Assistant General Manager (AGM) exists to support the General Manager in managing the daily operations and staff of a Krystal’s restaurant, including the execution of all Company policies, procedures, programs and systems.  The AGM assists in ensuring achievement of restaurant objectives while following Company guidelines, as well as compliance with all federal, state and local laws and ethical business practices.  The AGM interviews, recommends, trains and supervises all Shift Leaders and Crew Members in the restaurant, and participates in creating and maintaining an environment and culture of engaged employees.  The AGM must be able to work and communicate effectively with the restaurant team, including the General Manager, other Assistant General Managers, Shift Leaders and Crew Members.

Key Responsibilities:

• Trains, monitors and reinforces food safety procedures to Shift Leaders, Crew Members, and Trainees.  Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; takes corrective actions, as appropriate.
• Works with restaurant management team to meet sales goals versus budget and prior year, including participation in local store marketing programs.  Assists in development and execution of sales building plans.  Executes appropriate plans to resolve unfavorable trends and enhance sales.
• Manages food, labor and paper costs and other controllable expenses.  Works with restaurant management team to address profit variances and maximize profit results.
• Executes Company policies and procedures for the control of cash, property, product and equipment.  Monitors inventory levels to ensure product availability and orders product.  Manages and maintains safe working conditions. Ensures execution of preventive maintenance.
• Ensures execution of Quality, Service, Cleanliness and “Customer Courtesy” standards on assigned works shifts, including the monitoring of food product quality.   Manages, directs, and monitors Shift Leaders and Crew Members to achieve QSC goals and to support total store “Service Excellence” on assigned shifts.   Ensures “Customer Courtesy” policies/procedures are properly executed.
• Executes the restaurant’s Human Resources programs for crew employees.  Manages crew employees in a manner that maximizes retention.  Assists the TSM/GM to achieve proper crew staffing levels. Creates and executes recruiting plan, including sourcing, interviewing, recommending, selecting, and orienting employees. Works with TSM/GM and local HR staff to ensure the “Krystal Care” Program is effectively executed.
• Provides proper training and supervision of Shift Supervisors and Crew Members through established systems and follows through to ensure compliance with Company standards.
• Ensures proper execution of and compliance with Company policies and procedures on assigned shifts.  Works with GM/TSM to establish store priorities, and develops and executes stores plans.  Anticipates and identifies problems and initiates appropriate corrective action.
• Performs other job-related duties as may be assigned or required.

QUALIFICATIONS:

• Associates degree and 1-2 years of line operations and supervisory experience in the restaurant industry; or equivalent combination of education and experience.
• ServSafe Certification required.
• Completed Krystal Management Training
• Strong knowledge and understanding of restaurant operations, Company policies and procedures, and the financial, marketing, training and human resource aspects of the industry.  
• Excellent communication, motivation, organization and management skills.  
• Strong PC skills.
• The Assistant General Manager must perform job duties on site, in accordance with customary scheduling requirements for this position (including ability to work many different shifts and a minimum 50-hour workweek).  
• Assistant Managers may be required to transfer from one location to another, or travel to other designated locations, e.g., the bank, as business needs dictate.
• Knowledge of restaurant tools and equipment.
• Knowledge of food products and cleaning supplies.