Assistant General Manager- Kona Gril

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Kona Grill is a national restaurant group with expansion plans for 2016 and beyond! We offer guests the freshest food prepared in our own scratch kitchens, personalized service and a warm contemporary ambiance that creates an exceptional, yet affordable dining experience. Our menu features a diverse selection of appetizers, salads, main entrées and desserts that incorporate over 40 signature sauces and dressings that are made from scratch daily. Kona Grill also offers guests a wide selection of award-winning sushi, including sashimi, traditional favorites and several proprietary dishes created by our talented sushi chefs.

Assistant General Manager

Position Summary:

The Assistant General Manager (AGM) is responsible for the overall operations of a Kona Grill Restaurant; ensuring total guest satisfaction while increasing sales, profits, and brand awareness through excellent execution of operational standards and guidelines. Also optimizes profits by controlling food, beverage and labor costs.

Duties and Responsibilities:

Planning and organizing

Studies past sales experience records, confers with all managers, keeps alert to holidays and special events, and so on; forecasts loads and prepares work schedules for service employees in advance to meet requirements.
Observes guest reactions and confers frequently with servers to determine guest satisfactions, dissatisfactions, relative popularity of menu items, and so on, and reports such information with recommendations to the General Manager.
Observes daily the condition of all physical facilities and equipment in the dining room, making repair recommendations when needed.
Anticipates all material needs and supplies, and assures availability of the same.
Inspects, plans, and assures that all personnel, facilities and materials are in complete readiness for excellent service before each meal period.
Discusses in advance menu changes with servers to assure full understanding of new items.
Conducts meetings of service employees at appropriate times.
Defines and explains clearly for servers and bus persons their responsibilities for relationships: with each other, the guests, the host staff, the kitchen staff, and all managers.
Responsible to study P&L reports on a regularly scheduled basis with the General Manager and accountable for their results.
Assures that all invoices have been approved and signed.
Follows all inventory procedures set forth by the company, and assure all invoices have been scanned to the office in a reasonable time frame.
Conducts daily audits of all necessary safe funds, as well as audits all financial reports.
Delegates and follows through on all new hire information accurately being entered into the computer.
Upholds all opening and closing procedures, making the managers for the particular day-part accountable.
Coordinating
Assures that servers are fully informed as to all menu items – how they are prepared, what they contain, and ounce per portion.
Periodically discusses and reviews with employees company objectives, guest and personnel policies.
Keeps managers informed at all times as to service activities, progress, and major problems.
Supervising

Actively participates in employment of new servers and bus persons; suggests recruitment sources; studies applications; checks references; and conducts interviews.
Following an orientation outline, introduces new employees to the restaurant, restaurant policies, and fellow employees.
Using a training plan, trains new employees, as well as identifies any current employees in need of further training.
Corrects promptly any deviations from established service standards.
Counsels with employees on job personal problems.
Recommends deserving employees for promotion and outstanding performers for special recognition and award.
Strives at all times through the practice of good human relations and leadership to establish teamwork, unity of effort, and individual and group pride.
Has a responsibility to maintain and deep a keen and constant alertness to the entire dining room situation, sensitivity to and deviation or problem, and to assist quickly and quietly in its correction, adjusting guest complaints.
Controlling

Controls according to establish policies, standards, and procedures employees-performance, conduct, dress, hygiene, sanitation, and personal appearance.
Studies all evidence of waste – time, materials, and marketing recommendations for prevention.

Personifies graciousness and hospitality to guest and employees on the basis of “We’re glad you’re here” and “We’re proud to serve you.”Credentials and Experience:

Ability to establish, maintain and enforce consistently high performance standards.
Conduct a variety of administrative duties that maximize the efficiency, productivity, and organization of the restaurant and team.
Capable of adapting his/her leadership style to a variety of situations and scenarios
Ability to supervise, coach, develops, lead & motivate employees.
Demonstrates a genuine enthusiasm and warmth towards the Guest and attitude of Service. Is self-motivated and competitive. Is driven to grow and develop personally while developing those around them.
Ability to communicate effectively, both verbally and in writing. Ability to listen effectively, process information quickly, and transfer knowledge to others in accordance with Company values of Trust, Respect & Commitment to Excellence.