Assistant Restaurant General Manager (Chicago)

Location: Chicago, IL

Employment Type: Full-Time, Salaried Exempt

Salary: $55,000–$65,000 annually

Schedule: Approximately 40 hours per week, with AM and PM availability required. Weekend and holiday availability may be required based on business needs.

We are seeking an experienced, hands-on Assistant General Manager (AGM) to support the daily operations of our restaurant team.

The AGM works closely with the General Manager to oversee front-of-house operations, staffing and scheduling, employee performance, guest experience, and overall service execution. This is an active floor-management position for someone who is comfortable leading a team during service while also handling the administrative responsibilities that keep restaurant operations running smoothly.

The AGM will also serve as a key operational leader when the General Manager is unavailable.

Responsibilities

• Maintain an active management presence on the floor and oversee service execution.
• Supervise and support front-of-house employees during assigned shifts.
• Monitor guest experience, service pacing, dining room presentation, and staff attentiveness.
• Resolve guest concerns and lead service recovery when necessary.
• Serve as Manager on Duty and provide operational leadership in the General Manager’s absence.
• Coordinate communication and workflow between front-of-house and back-of-house teams.
• Oversee opening and closing procedures and ensure the restaurant is service-ready.
• Assist with employee scheduling and identify coverage needs before they impact operations.
• Coordinate coverage for call-outs, absences, and unexpected staffing shortages.
• Monitor attendance, punctuality, breaks, timekeeping, and adherence to scheduled hours.
• Coach employees in real time and reinforce service, conduct, and performance expectations.
• Support onboarding, training, and continued development of team members.
• Assist the General Manager with performance management, documentation, and disciplinary processes.
• Support POS closing procedures, cash-handling controls, tip reporting, inventory, and operational documentation.
• Help maintain compliance with food safety, sanitation, workplace safety, hotel, company, and applicable employment requirements.
• Support private dining, banquet, hotel, and special-event operations as needed.

Qualifications

The ideal candidate is a dependable restaurant leader who is comfortable balancing guest service, employee management, scheduling, and day-to-day operational problem solving.

Successful candidates should have:

• A valid Food Protection Manager certificate.
• Previous restaurant management or supervisory experience.
• Strong front-of-house operational knowledge.
• Experience supervising and coaching hourly restaurant employees.
• Strong communication, organization, and problem-solving skills.
• Ability to manage guest concerns professionally and confidently.
• Experience with scheduling, staffing coverage, attendance, and timekeeping.
• Familiarity with POS systems, cash-handling procedures, and restaurant operational controls.
• Knowledge of food safety, sanitation, and workplace safety expectations.
• Ability to maintain professional and confidential employee documentation.
• A hands-on leadership style and willingness to provide direct operational coverage when necessary.
• Flexibility to work both AM and PM shifts, including weekends and holidays based on business needs.

Compensation: $55,000–$65,000 annually , depending on experience and qualifications.

This is a full-time, salaried exempt management position generally scheduled for approximately 40 hours per week. Scheduling will vary based on business volume, events, staffing, and operational needs.

If you are an experienced restaurant professional looking to take the next step in hospitality management and enjoy being actively involved in both team leadership and daily operations, we encourage you to apply.