Assistant General Manager

Job Title

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

People Development:

• Leads with a hospitality-first mindset and sets the example for a positive, inclusive team culture.
• Builds strong relationships and earns trust through consistent, authentic leadership.
• Coaches, develops and motivates Team Members and Leaders through clear expectations, feedback and recognition.
• Identifies opportunities to develop future leaders and supports their continued growth.
• Navigates challenging conversations with professionalism, empathy and accountability.
• Utilizes the training programs and resources to guarantee our team receives the training they need and deserve.
• Work closely with the GM to hire the right people, those who align with Tacodeli expectations of hospitality.

Operations:

• Demonstrates strong knowledge of restaurant operations, including guest experience, food quality, food safety, cleanliness and operational execution.
• Leads through others while remaining willing to jump in and work alongside the team when needed.
• Serve as a liaison between FOH and BOH teams, partnering with Kitchen Manager and GM on any execution needs.
• Assist troubleshooting facility issues.
• Works with the GM to identify operational opportunities and takes action to improve restaurant performance.
• Maintains high standards while balancing the needs of our guests, team and business.
• Ensures consistent execution of sanitation standards through clear expectations, real-time coaching and accountability.

WHAT WE OFFER:

• Starting pay - $58k yearly with opportunity for advancement
• Paid Time Off (PTO) program
• Health, Dental, Vision
• 401k enrollment with company match (eligible after 1 year of service)
• Tuition Reimbursement up to $2,000 (eligible after 1 year of service)
• 50% off of shift meals.
• Casual work environment – celebrate your authentic individuality
• Leadership development opportunities – we aim to promote from within

REQUIRED KNOWLEDGE, SKILLS & ABILITIES

• Expected to work a minimum of 45 – 55 hrs per week with flexibility to work a schedule that supports the needs of the restaurant, including nights, weekends and holidays.
• Previous restaurant leadership or management experience preferred.
• Willingness to be hands-on and not afraid to get hands dirty.
• Ability to lead and develop a diverse team in a fast-paced environment through hiring, training, setting clear expectations and follow up.
• Strong coaching, communication and problem-solving skills.
• Ability to lead and develop a diverse team in a fast-paced environment.
• Working knowledge of restaurant systems, food safety practices and operational standards.
• Ability to analyze information, identify opportunities and turn them into action.
• Proven skills in organizing work, attention to detail, giving direction, delegating tasks, managing time effectively and handling multiple tasks in a timely manner.
• A genuine passion for hospitality, developing people and creating exceptional experiences.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.