Assistant General Manager

Job TitleAssistant General ManagerLocationCharleston, SCSalary$80,000 - $85,000 + BonusSkillsRestaurant Operations, Team Leadership, Staff Development, Guest Experience, High-Volume Operations, FOH Management, Labor Management, P&L Management, Recruiting & Training, Performance ManagementApply below after reading through all the details and supporting information regarding this job opportunity.About Company / OpportunityWe are seeking an experienced Assistant General Manager to join the leadership team of a well-established, high-volume restaurant in Charleston, SC. The restaurant has a strong reputation within the local community and is known for its welcoming atmosphere, generous hospitality, and consistently great food.This is a hands-on leadership opportunity for someone who enjoys being on the floor, developing a team, and helping drive an exceptional guest experience. The AGM will work closely with the General Manager to oversee daily operations, maintain service standards, manage the team, and help achieve the restaurant's operational and financial goals.The ideal candidate is a high-energy, people-focused restaurant leader who thrives in a fast-paced environment and takes pride in building strong teams, delivering great hospitality, and maintaining operational excellence.ResponsibilitiesAssist the General Manager with the overall day-to-day operation of the restaurantLead and develop front-of-house managers, servers, bartenders, hosts, and support staffMaintain high standards for guest service, hospitality, food quality, and cleanlinessBe a visible presence on the floor and ensure smooth execution during busy shiftsAssist with recruiting, interviewing, onboarding, training, and development of team membersCreate and maintain a positive, professional, and accountable team cultureAssist with scheduling, labor management, and daily staffing needsMonitor restaurant sales, labor, food quality, and operating expensesHelp ensure compliance with company policies, health and safety regulations, and alcohol service requirementsHandle guest concerns and service issues professionally and effectivelyConduct pre-shift meetings and communicate daily priorities and expectationsWork closely with the kitchen leadership team to ensure strong FOH/BOH communicationAssist with inventory, ordering, cash handling, and other administrative responsibilitiesSupport the General Manager with achieving financial and operational goalsStep in as the leader on duty when the General Manager is not presentMust-Have SkillsHigh-Volume Restaurant OperationsProven experience managing the day-to-day operations of a busy, full-service restaurant. Must be comfortable running high-volume shifts, managing labor, maintaining service standards, and ensuring smooth FOH/BOH execution.Team Leadership & DevelopmentStrong people leader with the ability to recruit, train, coach, motivate, and hold team members accountable. Experience developing managers and building a positive, high-performing restaurant culture is highly valued.Guest Experience & HospitalityA genuine hospitality mindset with a strong focus on creating an exceptional guest experience. Must be comfortable interacting with guests, resolving service issues, and leading the team by example while maintaining consistent service standards.Nice to Have SkillsP&L & Financial ManagementExperience understanding and managing restaurant financials, including labor costs, food costs, sales, profitability, and other key operating metrics. Ability to use financial performance to identify opportunities and improve overall restaurant results.Hiring, Recruiting & TrainingExperience building strong teams through effective recruiting, interviewing, onboarding, and ongoing training. Someone who can identify talent, develop future leaders, and help create a strong staffing pipeline would be a plus.Full-Service & High-Volume Restaurant ExperiencePrevious experience in a high-volume, full-service restaurant environment is preferred. xhyhwjd Candidates who understand the pace, staffing demands, service standards, and operational challenges of a busy restaurant will be well positioned to succeed in the role.