Restaurant Assistant General Manager

SS Hospitality is looking for a Restaurant Manager for its Landmark Bar & Kitchen brand in Fort Worth, TX. Landmark is one of DFW's highest-volume bar and kitchen concepts, with locations in Fort Worth, Addison, and Lubbock. We're a hospitality business first — guests come for the energy, the service, and the experience. What makes that experience repeatable is discipline behind the scenes. We're part of SS Hospitality Group, a multi-unit company with a growing portfolio of restaurants, bars, and events — real advancement for operators who perform. The Role We're looking for an Assistant General Manager who understands that hospitality is the product and operations are the engine. You'll be on the floor when it matters — reading the room, touching tables, handling guests, setting the tone for your team. And you'll be the one who makes sure the bar is stocked, the building is spotless, and the numbers are right, because none of the guest experience works without that. If you're a hospitality-driven leader who also happens to run the tightest inventory in town, we want to talk. What You'll Own Guest Experience Own the guest experience on your shifts — presence on the floor, table touches, reading the room Set the service standard and hold the team to it: speed, accuracy, warmth, energy Handle guest issues in the moment and turn them around; recover the guest, don't just settle the check Manage flow on peak nights — door, bar, tables, kitchen — so guests never feel the friction Build regulars; know their names, know their drink Support private events, game days, and holiday programming Own the physical condition of the building — front of house, back of house, restrooms, patio, storage Daily open/close checklists and line checks; no shortcuts Health department readiness at all times, not just before an inspection Hold the team to appearance, uniform, and station standards — because guests notice Inventory & Cost Control Weekly liquor, beer, wine, and food counts — accurate and on time Manage pour cost and food cost to target; investigate and correct variance Receiving, invoice reconciliation, vendor accountability, par levels, and ordering Loss prevention: comps, voids, transfers, and bar theft controls Never 86'd on a Friday because someone didn't order Organization & Team Build schedules to labor targets without sacrificing service on peak shifts Run pre-shift with clear priorities; run the shift with clear communication Train, coach, and hold hourly staff accountable Support the GM on P&L, hiring, and onboarding Lead from the floor on the busiest nights What We're Looking For 2+ years as an AGM, Bar Manager, or Restaurant Manager in a high-volume bar or restaurant ($3M+ preferred) Genuine hospitality instinct — you like people, you like the floor, and you're calm when it's loud Detail-obsessed and organized — you work off systems, not memory Proven inventory and cost-control experience (you can speak to your pour cost and how you got it there) High personal standards for cleanliness and facility condition Available nights, weekends, and holidays — this is a bar #J-18808-Ljbffr SS Hospitality Group