Assistant General Manager

Job Summary The Assistant General Manager at Hi‑Pointe Drive‑In is responsible for helping the General Manager manage one of St. Louis’s best fast‑casual restaurants and leading a team of high achievers. This position requires a high level of accountability, a genuine love for people, and the ability to serve many burgers. The Assistant General Manager is expected to execute company recipes, standards, and help develop the team, inspire them, and create a culture where people want to work. Company Values Honored Hospitality – We don’t take the privilege of service for granted. People First – Taking care of people that take care of people. Chef‑Driven – Great food starts in the kitchen and through culinary leadership. Key Responsibilities Build a best‑in‑class team including hiring, training, and developing management and hourly team. Serve as an ambassador of Hi‑Pointe and be committed to building the brand. Work with owners to set sales and profitability goals. Have full accountability for P&L management. Maintain operational excellence and flawless shift execution. Work with shift leaders to become better leaders and execute shifts independently. Manage labor costs, including weekly scheduling. Maintain food cost standards through inventory management, ordering, and portion control. Serve suppliers by maintaining healthy relationships. Follow local and state food safety requirements and prioritize safety. Streamline kitchen processes to maintain fast‑casual ticket times. Create and maintain a positive culture where people want to work and are pushed to be their best. Ensure equipment is safe, checked, and regularly serviced. Maintain and delegate checklists to ensure effective kitchen operation. Test products regularly to ensure quality and recipe execution meets standards. Ensure all team members meet safety and food handling standards. Adhere to company standards, including personal hygiene and appearance. Assist in community‑related events, festivals, etc. Qualifications Minimum of 5 years of restaurant experience; 1‑3 years in a management or supervisory role preferred. High school diploma or equivalent required; some college preferred. Serv Safe Certification. Hepatitis A vaccination record. #J-18808-Ljbffr