Assistant General Manager

ASSISTANT GENERAL MANAGEROutput Lounge Inc. — Chicago, ILABOUT OUTPUT LOUNGE

Output Lounge is a Chicago hospitality and nightlife destination built around great food, drinks, music, entertainment, and an atmosphere that keeps guests coming back.

We are looking for an Assistant General Manager who understands that running a successful venue is about more than simply getting through a shift. It requires someone who can lead people, protect the guest experience, manage costs, recognize problems before they become bigger problems, and take ownership of the building from the moment they walk in until the job is done.

This is a hands-on leadership position for someone who wants to be an integral part of the operation—not someone who wants to sit in an office and delegate.

The right person is calm when things get hectic, communicates clearly, knows how to hold people accountable, and has the confidence to make decisions without needing to be told what to do.

If you are the type of operator who walks into a building, sees what needs to happen, and handles it without needing to be asked twice, we want to hear from you.

JOB SUMMARY

The Assistant General Manager will work closely with the General Manager and upper management to oversee the daily operations of Output Lounge.

The AGM will serve as a key leader on the floor and will be trusted to take ownership of the building when ownership or senior management is not present.

This position oversees and supports both Front of House and Back of House operations, including staff leadership, scheduling, labor management, guest experience, inventory, cost control, training, safety, compliance, and overall operational standards.

The ideal candidate is a self-starter with an entrepreneurial mindset who takes pride in the success of the business and understands that strong management means seeing things through from start to finish.

This is a fast-paced, high-volume hospitality environment. The AGM must be comfortable working during busy nights, weekends, holidays, events, and extended shifts when necessary.

RESPONSIBILITIESOPERATIONS & LEADERSHIP

• Take ownership of the building and its operation when the owner, General Manager, or upper management is not present.
• Oversee daily FOH and BOH operations and ensure the business is operating efficiently and safely.
• Act as a leader and point of contact for employees, guests, vendors, and management.
• Conduct regular walkthroughs of the building and proactively identify issues that need attention.
• Ensure opening, closing, cleaning, side work, service, and operational procedures are completed correctly.
• Make real-time operational decisions and adjustments based on business volume and circumstances.
• Take ownership of assigned projects and follow them through from beginning to completion.
• Identify opportunities to improve the operation, guest experience, sales, and profitability.
• Communicate operational successes, concerns, and opportunities directly to upper management.

STAFF MANAGEMENT & DEVELOPMENT

• Assist with recruiting, interviewing, hiring, onboarding, and training employees.
• Lead by example and establish clear expectations for professionalism and performance.
• Coach employees and provide ongoing feedback and development.
• Hold staff accountable for attendance, punctuality, performance, service standards, and company policies.
• Address employee performance issues, conflicts, and disciplinary matters professionally and in accordance with company policy.
• Assist with employee evaluations and development.
• Help build and maintain a positive, professional, and accountable team culture.
• Recognize strong performance and help develop employees who demonstrate leadership potential.

SCHEDULING & LABOR MANAGEMENT

• Assist with creating and maintaining FOH and BOH schedules.
• Adjust staffing and schedules in real time based on business levels, call-offs, and operational needs.
• Monitor labor costs and make appropriate staffing adjustments without compromising service.
• Track attendance, tardiness, call-offs, and other staffing issues.
• Work with upper management to identify recurring labor and scheduling concerns.
• Ensure appropriate management coverage during busy periods, weekends, holidays, and events.

GUEST EXPERIENCE & SERVICE

• Maintain Output Lounge's standards for hospitality, service, cleanliness, and professionalism.
• Be visible and engaged with guests throughout the shift.
• Handle guest complaints, conflicts, and difficult situations calmly and professionally.
• Resolve issues quickly while protecting both the guest experience and the interests of the business.
• Develop relationships with regular guests and contribute to an environment that encourages repeat business.
• Monitor FOH service and ensure employees are meeting expectations.
• Ensure staff have strong knowledge of menus, table numbers, service procedures, and current promotions.
• Monitor payments, refunds, comps, discounts, and price adjustments as needed.
• Ensure orders are accurate and properly executed.

SALES, INVENTORY & COST CONTROL

• Monitor sales and identify opportunities to improve revenue.
• Assist with daily, weekly, and monthly inventory counts.
• Assist with ordering and receiving food, liquor, beer, wine, supplies, and other operational products.
• Monitor product usage, waste, comps, voids, and other factors affecting profitability.
• Understand and actively monitor basic food, beverage, and labor cost controls.
• Work with BOH and management to ensure appropriate purchasing levels.
• Maintain organization and accurate inventory of operational and promotional materials.
• Identify unnecessary waste and opportunities to improve margins without sacrificing quality or service.

POS & TECHNOLOGY

• Become proficient in Output Lounge's POS and operational systems.
• Ensure accurate processing of cash and credit transactions.
• Monitor POS activity, including discounts, comps, voids, refunds, and adjustments.
• Assist with troubleshooting POS and operational technology issues.
• Maintain accurate information across applicable ordering, reservation, delivery, and guest-facing platforms.
• Learn and utilize company systems necessary for scheduling, communication, inventory, and reporting.

COMPLIANCE, SAFETY & QUALITY CONTROL

• Conduct regular checks of the building to ensure health, safety, cleanliness, and operational standards are being maintained.
• Ensure compliance with applicable food safety, liquor, occupancy/capacity, and company policies.
• Monitor proper food and beverage handling procedures.
• Conduct quality-control checks throughout service.
• Ensure staff are following sanitation and hygiene standards.
• Identify maintenance and safety issues and ensure they are reported and addressed.
• Coordinate routine maintenance and service calls when necessary.
• Immediately communicate significant safety, maintenance, employee, or guest incidents to upper management.

COMMUNICATION & ADMINISTRATION

• Communicate effectively with ownership, upper management, employees, vendors, and guests.
• Report important operational information to upper management in a timely and organized manner.
• Communicate with accounting and administrative staff regarding payroll, invoices, purchasing, and other operational matters as needed.
• Maintain accurate documentation regarding employee incidents, operational issues, and other management concerns.
• Listen to feedback and be willing to adjust processes when something isn't working.
• Ask questions when clarification is needed rather than making assumptions.
• Maintain professionalism and confidentiality regarding company and employee information.

QUALIFICATIONS

We are looking for someone who brings both restaurant experience and genuine leadership ability.

The ideal candidate will have:

• 4+ years of experience in full-service restaurants, bars, hospitality, or comparable high-volume operations.
• 1–2+ years of experience as an AGM, FOH Manager, General Manager, or strong Shift Lead/Manager in a higher-volume environment.
• Experience managing both FOH and BOH operations.
• Experience with scheduling and labor management.
• Experience training, coaching, and holding employees accountable.
• Experience with inventory, ordering, sales, and basic cost control.
• Strong restaurant operations knowledge.
• Strong decision-making and problem-solving skills.
• Excellent communication and interpersonal skills.
• A strong customer-service mindset.
• Excellent organizational and time-management skills.
• The ability to remain calm and professional under pressure.
• A reliable and consistent work ethic.
• A stable employment history, with at least one previous position held for 2+ years.
• The ability to work independently and take initiative.
• An entrepreneurial, self-starter mentality.
• The ability to receive feedback and constructive criticism.
• The ability to identify problems, analyze situations, and offer practical solutions.
• A genuine interest in hospitality and creating an environment where both employees and guests want to return.

WHAT WE'RE LOOKING FORA CALM OPERATOR

When the building gets slammed, you don't lose your head.

You prioritize, communicate, delegate, and get it done.

A SELF-STARTER

You don't need someone standing over your shoulder telling you what to do.

You see the empty beer cooler.
You notice the staffing issue.
You recognize the unhappy guest.
You see the maintenance problem.

And you handle it.

A LEADER

You understand the difference between being someone's boss and actually leading a team.

You can coach someone without belittling them, hold people accountable without creating unnecessary drama, and earn respect through consistency and example.

A PROBLEM SOLVER

You don't just bring management a list of problems.

Whenever possible, you bring the problem, the reason it happened, and a potential solution.

AN OWNER-MINDED OPERATOR

You understand that everything matters.

Labor matters.
Inventory matters.
Waste matters.
Sales matter.
Guest experience matters.
Staff morale matters.
Cleanliness matters.

You treat the building like you own it—even when you don't.

REQUIREMENTS

• Must have at least 4 years of full-service restaurant or hospitality experience.
• Prior management or leadership experience required.
• Must be comfortable managing both FOH and BOH operations.
• Must be available for nights, weekends, holidays, and high-volume event periods.
• Must be comfortable with a schedule that may vary based on business needs.
• Must be comfortable working extended shifts and remaining on your feet for long periods.
• Must be comfortable working in a high-energy environment with significant music, guest, and employee traffic.
• Must be able to communicate professionally with guests, employees, management, vendors, and other business partners.
• Must be able to safely lift and maneuver food, beverage, and service items when necessary.
• Must be able to work effectively under pressure and manage multiple priorities simultaneously.
• Must be legally authorized to work in the United States.
• Must maintain any certifications required by law or company policy, including applicable food safety, alcohol service, and allergen certifications.

ServSafe Manager, BASSET, and Allergen certifications are strongly preferred and/or required based on applicable position and regulatory requirements.

SCHEDULE

This is a management position with a schedule based on the needs of the business.

Availability is required for:

• Day and evening shifts
• Nights
• Weekends
• Holidays
• High-volume periods and special events
• Occasional extended shifts
• Additional hours as operationally necessary

The AGM must understand that hospitality doesn't operate on a traditional 9-to-5 schedule. The person in this role needs to be available when the business needs leadership.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods, including shifts of up to 10 hours or as needed.
• Ability to move frequently throughout the restaurant and venue during service.
• Ability to safely lift and maneuver trays, food, beverages, and other items when necessary.
• Ability to work in an environment with high levels of noise from music, guests, and employee traffic.
• Ability to work effectively in a fast-paced environment with frequent interruptions and changing priorities.
• Ability to work around common food and beverage allergens.

BENEFITS & PERKS

Output Lounge offers a competitive management compensation and benefits package, including:

• Competitive salary based on experience
• Management incentive/bonus opportunities
• Paid time off
• Employee dining discounts
• Opportunities for advancement
• Leadership and professional development opportunities
• A hands-on role working directly with ownership and upper management
• Opportunities to contribute ideas and make a meaningful impact on the business
• A fast-paced, team-oriented hospitality environment

Compensation and benefit eligibility will be discussed during the interview process and are subject to company policies and applicable eligibility requirements.

WHY OUTPUT?

We aren't looking for someone who simply wants another management title.

We're looking for someone who wants to be part of the operation.

Someone who takes pride in a packed room running smoothly.

Someone who knows that a great night doesn't happen by accident.

Someone who can lead a team through a Saturday night rush, handle a difficult guest, fix a staffing problem, check inventory, communicate with the kitchen, make sure the bar is stocked, address a maintenance issue, and still walk the floor to make sure guests are having a great time.

You don't need to know everything on day one.

But you do need to be willing to learn, willing to work, willing to communicate, and willing to take ownership.

If that sounds like you, we want to meet you.