Job Description

The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations

of a Carl’s Jr. restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s

Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations

including product preparation and delivery, customer service, facilities maintenance, and financial

accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training,

and coaching top talent to achieve key results in People, Customer, Sales and Profit.

ESSENTIAL FUNCTIONS

May perform any or all of the following duties:

▪ Demonstrate CKE’s Core Values while assisting the GM in building high performing employees

when selecting, training, retaining, and recognizing top talent utilizing applicable tools and

processes.

▪ Executes the Performance Management process consistently to ensure employees are set up for

success and held accountable.

▪ Partners with the GM and Human Resources to ensure resolution to all employee relations activities

and maintain compliance with federal, state, and local requirements.

▪ Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift

throughout the restaurant, including customer service, food preparation, cleaning, and stocking.

▪ Ensures proper supervision of restaurant through ongoing examination of station and customer

activities.

▪ Travels between company locations to support business operations, including attending meetings and

transporting product and supplies as needed.

▪ Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner,

late night, and weekends.

▪ Drives customer-focused culture by serving as a role model in resolving customer issues and

partnering with the GM to train employees to meet or exceed customer service standards.

▪ Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable

around core operational procedures using company systems.

▪ Assists the GM in creating schedules and completing inventory orders. Completes these tasks when

the GM is absent or on vacation.

▪ Ensures that food safety standards are met through direct observation while running shifts or when

present in the restaurant.

▪ Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being

implemented.

▪ Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes

specific corrective action to meet or achieve margin and sales growth targets.

▪ Communicates effectively with all levels of internal and external contacts (i.e. team members, guests,

vendors, visitors).

▪ Takes the initiative, in addition to providing excellent customer service, to perform other duties, as

needed, to keep the restaurant clean, safe, and operating efficiently.

POSITION QUALIFICATIONS/CORE COMPETENCIES

▪ High school diploma /General Educational Development (GED) required, associate degree or higher

preferred.

▪ Minimum of two years experience in restaurant operations.

▪ Proficient working knowledge of Microsoft Office applications.

▪ Must be able to work a flexible schedule including days, nights, and weekends.

▪ Must maintain reliable personal transportation, a valid driver’s license, and proof of insurance to

travel between company locations and transport product and supplies as business needs require.

▪ Effective Communication- Consistently and effectively interacts with all members of the team;

encourages open and honest communication throughout the restaurant.

▪ Customer Focused- Recognizes the customer as the first priority and creates a culture that

emphasizes high standards for service and exceeding the customers’ expectations.

▪ Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps

the crew engaged by encouraging and rewarding personal growth.

▪ Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to

help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all

times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and

provide a consistent customer experience.

▪ Accountability- Holds team members and themself accountable for immediate and sustained

improvement if performance standards are not met, utilizing company performance management tools.

WORK ENVIRONMENT

▪ Fast paced environment working with kitchen equipment in tight quarters.

PHYSICAL DEMANDS

▪ Requires constant movement in and around all areas of the restaurant.

▪ Ability to stand/walk constantly and for extended periods of time.

▪ Ability to reach overhead, bend, and stoop frequently and repetitively.

▪ Ability to work in a warm environment near grills, ovens, and vats.

▪ Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion.

▪ Work with various cleaning products

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO

THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE