Assistant General Manager

Assistant General Manager – Restaurant & Events

Infuse Hospitality | Tapestry Bistro & Bar | San Francisco Design Center | San Francisco, CA

Position Summary

The Assistant General Manager (AGM) is a key operational leader supporting the General Manager in overseeing restaurant, beverage, catering, and event operations at the San Francisco Design Center.

This position is primarily focused on restaurant operations, with approximately 70% of responsibilities dedicated to restaurant operations and 30% to catering and events , adjusted as business needs require. The AGM drives daily execution, team performance, guest satisfaction, labor productivity, cost controls, and operational consistency while maintaining the high service standards expected in a corporate hospitality environment.

Working in partnership with the General Manager, culinary leadership, and event teams, the AGM translates business objectives into measurable operational results.

The AGM owns day-to-day execution, while the GM retains overall financial and strategic accountability. The successful candidate is a hands‑on leader who combines strong hospitality instincts with financial acumen, sound judgment, and the ability to develop accountable, high-performing teams.

Key Responsibilities

Restaurant & Daily Operations

• Oversee daily restaurant, bar, and beverage operations to ensure exceptional service, food quality, presentation, and operational consistency.
• Maintain service standards, opening and closing procedures, cleanliness, and readiness across all guest-facing areas.
• Monitor daily business levels and adjust staffing, deployment, and operating priorities to align with demand.
• Partner with culinary leadership to maintain menu execution, product quality, inventory availability, and timely service.
• Resolve guest concerns promptly and professionally, escalating significant client or operational issues to the General Manager.
• Support the execution of seasonal programming, promotions, and revenue‑generating initiatives.

Catering & Event Operations

• Support planning and execution of catering orders, corporate events, and special functions, ensuring accurate preparation and seamless service.
• Coordinate event logistics, staffing, timelines, room readiness, service requirements, and post‑event follow‑up.
• Partner with the events and sales teams to communicate operational requirements, identify service opportunities, and deliver against client expectations.
• Review event details and execution plans to ensure staffing, product, equipment, and service requirements are aligned before each event.
• Provide operational coverage for events and restaurant service as business volume requires.

Financial Performance & Cost Controls

• Execute operational plans that support revenue goals, budget expectations, and profitability objectives established by the General Manager.
• Monitor labor hours, scheduling, overtime, productivity, food and beverage costs, waste, and inventory usage.
• Support purchasing and inventory controls, including receiving, storage, product rotation, and variance identification.
• Review relevant sales and operating reports to identify trends, address variances, and recommend corrective actions.
• Maintain accurate operational records and support period‑end reporting and financial reviews.
• Identify opportunities to improve efficiency, reduce controllable expenses, and protect the guest experience without compromising service standards.

Team Leadership & Development

• Lead, coach, and support hourly team members and supervisors, establishing clear expectations and consistent accountability.
• Assist with recruiting, onboarding, training, scheduling, performance feedback, and team development.
• Promote a professional, collaborative, service‑focused culture across restaurant and event operations.
• Address performance and conduct issues promptly and consistently, partnering with the General Manager and Human Resources when appropriate.
• Provide leadership coverage and make sound operational decisions when the General Manager is unavailable.

Compliance, Safety & Client Relations

• Ensure compliance with food safety, sanitation, alcohol service, workplace safety, and applicable company and client policies.
• Maintain required documentation, training records, and operational checklists.
• Build effective working relationships with client contacts, vendors, culinary partners, and internal stakeholders.
• Communicate operational updates, risks, service issues, and improvement opportunities to the General Manager.
• Support a consistent, polished hospitality experience aligned with the standards of the San Francisco Design Center.

Qualifications

• Minimum of 3 years of hospitality management or supervisory experience , preferably in restaurants, corporate dining, catering, or event‑driven operations.
• Demonstrated ability to lead frontline teams and manage competing operational priorities in a fast‑paced environment.
• Working knowledge of labor scheduling, inventory management, purchasing, food and beverage cost controls, and restaurant financial reporting.
• Experience interpreting sales and labor reports and implementing corrective actions to improve performance.
• Strong communication, organization, problem‑solving, and client‑service skills.
• Proficiency with POS, scheduling, inventory, and operational reporting systems; experience with Toast, TripleSeat or comparable event‑management software is preferred.
• Knowledge of food safety, sanitation, and responsible alcohol service requirements.
• Flexibility to work varied shifts, including occasional evenings, weekends, and special events based on business needs.

Performance Expectations

Success in this role will be evaluated through measurable results in the following areas:

• Financial performance: Progress against revenue, labor, food and beverage cost, and expense targets.
• Operational execution: Consistent service standards, readiness, quality, and adherence to procedures.
• Event delivery: Accurate preparation, smooth execution, and timely resolution of event‑related issues.
• Guest and client satisfaction: Responsiveness, professionalism, and consistent service quality.
• Team performance: Training completion, accountability, retention, and employee development.
• Compliance and safety: Consistent adherence to company, client, and regulatory requirements.

Reporting Structure & Decision‑Making

The Assistant General Manager reports to the General Manager and is accountable for daily operational execution, team leadership, staffing decisions within established guidelines, and consistent implementation of operating and cost‑control standards.

The General Manager retains overall responsibility for business strategy, financial performance, budget ownership, major client relationships, and key operational decisions. The AGM partners with the General Manager to identify performance gaps, recommend solutions, and execute agreed‑upon business priorities.

Position Objective

To serve as a trusted operational partner to the General Manager, delivering exceptional hospitality, disciplined cost management, strong team performance, and consistent restaurant and event execution while supporting the overall financial and service objectives of Infuse Hospitality at the San Francisco Design Center.