Assistant General Manager at Buck’s

Role: Assistant General Manager

Reports To:  General Manager,

Direct Reports: Hourly Team Members

Key Relationships: Director of Operations, General Manager, Chef, Sous Chef, Hourly Team Members, 

Buck’s is a Big Sky institution, a cornerstone of the community for 75 years. Everything about it - design, service, events, food - represents the spirit of Montana. 

Buck’s will make its return in late 2025, re-establishing itself as a community hub for

locals, especially residents of employee housing next door, families with kids at the nearby school, as well as a must-visit spot for visitors to experience the magic of Montana. 

Buck’s is the place for:

Casual, thoughtfully crafted food in multiple spaces with menus tailored for each - everything from a quick bison burger and a beer to lingering over a double cut pork chop and bottle of red from the carefully curated list. A night out with friends for drinks and live music. Private Events: warm, downhome, with a true sense of place, ideal for  corporate retreats, rehearsal dinners, birthdays, and lots more. 

The Assistant General Manager is responsible for supporting the daily operations of the restaurant.  Working closely with the General Manager, you will direct the operation ensuring the team member experience, guest experience, and financial health of the business are in line with the standards, vision, and goals of Apres Cru Hospitality. It is the AGM’s responsibility for the restaurant and its team members to embody Apres Cru Hospitality values. The AGM actively engages, inspires, and teaches skills that will elevate the guest experience, their teams, their restaurant, and ultimately Apres Cru Hospitality as a company.

Along with these responsibilities, the AGM leads the delivery of great food, great service, and the Apres Cru Hospitality ethos to all guests. The AGM will support the strategies and daily operational deliverables in order to provide a great guest and team member experience.

Leadership: 

Bring to life the Apres Cru Hospitality  values. Engage and inspire the management and line staff. 

• Works with the General Manager to achieve operational goals.
• Models positive leadership behaviors for the team in order to foster a great workplace.
• Actively engages and contributes to the weekly Manager Meeting.
• Leads with an “If you see something, say something” approach to providing feedback to all team members.
• Actively participates in service and the day-to-day operations.
• Meets with lead team members and trainers to ensure we are delivering a great guest experience.

Guest Engagement:
Ensure we are actively engaging with guests, before, during and after their experience. 

• Is acutely aware of the vibe in the restaurant and works to constantly monitor and adjust it throughout the day.
• Actively works the floor to deliver on Apres Cru Hospitality service standards and 100% table touches are non-negotiable at every service.
• Must work the floor during guest hours to create hospitality legends and cultivate regulars.
• Ensures consistent execution of food, beverage, service, and hospitality that aligns with the Apres Cru Hospitality brand.
• Leads the restaurant team to deliver a great guest experience in order to build lifelong repeat guests.
• Directs the service team and follows up on all daily and weekly checklists.

Business Acumen and Compliance:
Operate smarter, play offense with sales, build trust with guests and investors.

• Is aware of and takes a proactive approach to managing prime costs with an eye on the daily, weekly, monthly and annual projections and budgets.
• Works with the General Manager on correct staffing levels, schedules, and systems that allow the restaurants to achieve excellence in operations while taking care of the bottom line.
• Creates the weekly forecast, and costs out  schedules that deliver a great MFHG experience while remaining fiscally responsible to budgeted targets.
• Takes part in hourly department interviews.
• Leads effective daily preshifts for all team members.
• Leads the daily critical line checks and supports the BOH.
• Ensure that HR practices are consistent with Apres Cru Hospitality values and compliant with all local, state and federal laws.
• Leads a best-in-class approach to cleanliness, safety, sanitation, and food safety.
• Possesses a working understanding of all Apres Cru Hospitality operational systems. 
• Takes on new areas of responsibility in order to build mastery level knowledge.