A Huey Magoo’s Asst. General Manager is the Coop Master’s Deputy. The AGM is challenged with leading by example and assisting the GM in running the daily operations of the restaurant. managing Huey Magoo’s brand standards in all areas of operation and ensuring the highest quality products and services are delivered to our guests. This position is responsible for leading a team of people and building positive relationships with guests, coworkers, and vendors.

RESPONSIBILITIES:
· Leads by example, creating and nurturing a positive, fun, and guest-oriented working environment.
· Maintains professionalism in personal appearance, conduct, and in the completion of duties by adhering to all of Huey Magoo’s policies and procedures and holds ALL team members accountable for following Huey Magoo’s policies, procedures, and responsibilities.
· Maintains a thorough knowledge of all menu items, prices, sales techniques, ordering procedures, and menu rollout updates according to corporate standards.
· Recognizes opportunities to exceed guest expectations and responds to guest feedback with appropriate urgency and professionalism, displaying an energetic and empathetic attitude.
· Assists the GM in the implementation of in-house and off-site marketing strategies and promotions.
· Responsible for ensuring the general Quality, Service, and Cleanliness of the restaurant and passing the corporate QSC evaluation each quarter.
· Assists the GM in the Implementation of innovative strategies to improve productivity, sales, food quality, safety, and waste reduction.
· Ensures the completion of chicken case counts and temperature logs, including the maintenance of records.
· Ensures the maintenance and cleanliness of equipment in the restaurant.
· Manages food costs, focusing on controlling costs and minimizing waste.
· Ensures the adequate inventory of food, equipment, and restaurant supplies and maintains accurate inventory records.
· Assists in the scheduling and receiving of food and beverage deliveries, checking delivery contents to verify product quality and quantity.
· Counts money and makes bank deposits.
· Maintains accurate records of all transactions to ensure that they are budgeted.
· Assists in the direction of training and coaching of compliance with brand standards and state regulations, regarding food preparation, serving, and building maintenance in dining facilities.
· Assists in the direction of the rollout of new or revised training practices.
· Commits to hiring the best talent, developing each team member at the rate they are comfortable with, constantly improving the employee experience, and encouraging the
promotion of team members within the restaurant.
· Keeps team members informed on all business matters pertaining to their areas of responsibility.
· Builds and nurtures favorable relationships with team members, brand partners, and vendors to promote a cooperative working environment.
· Maintains adequate staffing and coordinates position assignments to ensure economical use of food, timely service, and a clean facility, performing responsibilities associated with hiring, termination, conflict resolution, scheduling, attendance tracking ,and performance management.
· Builds and nurtures favorable relationships with team members, brand partners, and vendors to promote a cooperative working environment.
· Appropriately communicates any issues with General Manager.
· Maintains strict confidentiality with information.

REQUIREMENTS:
· Strong leadership and people skills.
· Good financial management and reporting skills.
· Working knowledge of Microsoft Office.
· Familiarity with restaurant management, scheduling, and payroll software.
· Ability to stoop and lift products and items over 40lbs.
· Ability to work standing for 8+ hours.
· Ability to work days, nights, and weekends.
· Must be able to read, write, and communicate in English; multi-lingual is a plus.
· Must be able to work in a variety of temperature conditions, and with various chemicals and restaurant equipment.
· Must feel comfortable working in a fast-paced, loud, and busy environment.
· Must be able to set targets, delegate tasks, and resolve complaints.
· Working familiarity with point-of-sales systems, with the ability to troubleshoot issues.