Assistant General Manager

DLeña Restaurant and Roja Jazz Lounge presents a modern approach on classic Mexican fare.
The concept celebrates “leña,” or firewood, and the nuanced flavors smoke can impart on both its wood-fired food, and smoky mezcal and tequila-centric menus. 

We are seeking an experienced Assistant General Manager to join our team. The ideal candidate will lead and develop a diverse team by showcasing a charismatic, hospitality-focused demeanor while fostering a caring, supportive culture. The Assistant General Manager is expected to operate in a hands-on fashion that promotes a seamless guest experience by providing warm and friendly service. The Assistant General Manager will work directly with the General Manager to guide daily operations.

Benefits

Our management team can enjoy a comprehensive benefits package including:

• A Competitive Salary
• Quarterly Bonus Program
• Paid Time Off - including holidays, vacation, and sick leave
• Medical, Dental, and Vision coverage
• Intra-Company Dining Discounts
• Employee-Focused Culture

Responsibilities

• Motivate, mentor, and drive results across a diverse workforce while upholding the Dleña standards
• Ensure daily operations run smoothly and efficiently across all shifts
• Respond immediately and effectively to guest and employee needs and feedback
• Perform regular and ad hoc inventories of food, beverage and restaurant supplies
• Model and promote teamwork across all teams
• Assist GM in managing costs, driving sales and growing the business with regard to financial goals
• Assist with training, recruiting, HR and administrative duties; including all statement/P&L preparation
• Set and maintain the tone of the dining room — warm, polished, and highly guest-focused
• Develop and maintain vendor relationships to ensure product consistency and quality
• Work a variety of days and shifts (including early mornings, late nights and weekends)
• Move and lift up to 50 pounds

Qualifications

• A minimum of 3 years of progressive managerial experience in chef-driven, high-volume, full service restaurants.
• Strong financial acumen with the proven ability to oversee cost control, labor management, and bottom-line profitability
• Ability to lead and develop teams
• Understand and uphold proven FOH and BOH systems
• A self-starting, positive leadership mentality