Hy-Vee Food Stores Wahlburgers Assistant General Manager - Full Time in West Des Moines, Iowa

Job Title: Wahlburgers Assistant General Manager FLSA: Non-Exempt

Department: Wahlburgers Revision Date: 1/2018

General Function

As an Assistant General Manager, this position will be responsible for assisting the General Manager in the Wahlburgers operations. Will direct other employees through daily routines and interact with customers ensuring they have a satisfactory experience.

Reporting Relations

Accountable and Reports to:

General Manager AVP & Restaurant Trainer, Wahlburgers

Direct Reports:

Assistant Managers, Restaurant employees (All FOH & BOH)

Primary Duties and Responsibilities

  • Provides prompt, efficient and friendly guest service by exhibiting caring, concern and patience in all guest interactions and treating guests as the most important people in the facility

  • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store

  • Makes an effort to learn about customers and to address them by name whenever possible

  • Answers the telephone promptly and provides friendly, helpful service to guests who call including taking product orders.

  • Works with co-workers as a team to ensure guest satisfaction and a pleasant work environment.

  • Checks orders for the day and sets up a timeline and production schedule.

  • Reviews daily production list with department employees and assigns tasks for completion.

  • Ensures the proper amount of staff on each shift to handle guest needs.

  • Controls inventory through constant monitoring of products.

  • Ensures supply area is clean and orderly.

  • Handles and satisfies customer issues.

  • Assists in monthly inventory: posts invoices, helps with counts,

  • Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and maintains strict adherence to department and company guidelines related to personal hygiene and dress.

  • Monitors food preparation and methods.

  • Adheres to company policies and individual store guidelines.

  • Works closely with restaurant and service staff

  • Assists in hiring, training, and scheduling of food service personnel.

  • Reports to work when scheduled and on time

Secondary Duties and Responsibilities

  • Assumes management duties in absence of General Manager.

  • Assists in writing schedules for the restaurant.

  • Trains employees in department duties.

  • Assists in ordering all products and supplies for the restaurant.

  • Performs other job related duties and special projects as required.

Supervisory Responsibilities

Instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, and allocates personnel.

Education and Experience

High school or equivalent; Proper food handling and safety training; two to four years of similar or related work experience.

Knowledge, Skills, and Abilities

  • Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.

  • Ability to do arithmetic calculations involving fractions, decimals, and percentages.

  • Possesses the ability to compose original correspondence; interprets written work instructions; interviews job applicants; follows technical manuals and has increased contact with people.

  • Teamwork

  • Demonstrates leadership qualities/skills.

  • Ability to interpret and manage recipes to ensure compliance and minimize waste

  • Ability to spot problems and resolve them quickly and efficiently, maintains a level head, and delegates many kitchen tasks simultaneously

  • Maintains impeccable personal hygiene; high work and safety standards; set an example for the remainder of staff

  • Ability to manage in a diverse environment with focus on client and guest service.

  • Excellent attention to detail

  • Demonstrates track record of creativity, training, cost controls and understands the intricacies of running day to day very busy, uncompromising kitchens

  • Strong passion for culinary excellence, bar knowledge and service

  • Proven ability to develop team - strong leadership and communications abilities

  • Knowledge of systems, methods and processes that contribute to great execution

Working Conditions

This position is frequently exposed to a cool environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast paced work environment.

Physical Requirements

  • Must be physically able to exert up to 50 pounds of force occasionally; exert up to 20 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects.

  • Visual requirements include vision from less than 20 inches and more than 20 feet with or without correction, color vision, depth perception, and field of vision.

  • Must be able to perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, prolonged standing and walking, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.

Equipment Used to Perform Job

Cash register, slicer, fryers, flattop, ovens, steamer, computers (Microsoft, N.T.), fax machine, , telephone, copier, calculator, utensils, delivery van, stoves, grills, toasters, can opener, griddle, chargrill, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, bar equipment, and restaurant point of sale system


Has daily contact with customers, suppliers/vendors, and the general public. Occasional contact with federal or state regulatory agencies regarding inspections.

Financial Responsibility

Responsible for company assets including equipment and merchandise.


Has access to confidential information including gross percentage/sales, and employee wages