Assistant General Manager

Why This Role:

The Assistant General Manager plays a key leadership role in shaping daily operations, team culture, and the guest experience. This position is ideal for an experienced hospitality leader who wants hands-on operational ownership, the opportunity to develop future leaders, and long-term growth within a growing restaurant group.

Job Summary:

The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, execution, and standards. This role leads teams, upholds service and operational excellence, and ensures company policies, procedures, and financial controls are consistently followed.

In addition to day-to-day leadership, the AGM contributes to strategic initiatives focused on driving sales, improving efficiency, controlling costs, developing future leaders, and supporting the continued growth and profitability of the business.

Key Responsibilities:

Leadership & Team Development:

• Lead recruiting, onboarding, training, and development efforts with a focus on building and promoting high-performing teams.
• Identify and develop high-potential employees for advancement and leadership growth.
• Lead teams daily with professionalism, fairness, and accountability.
• Support the General Manager in coaching and developing managers in company. culture, leadership skills, systems, and procedures.
• Address and document employee performance issues in accordance with company policies and standard operating procedures.
• Organize and lead effective employee meetings and pre-shift communications.

Operations & Guest Experience:

• Maintain functional proficiency across all front-of-house and back-of-house positions.
• Ensure consistent execution of service standards, operational procedures, and brand expectations.
• Resolve guest concerns promptly and professionally, exercising sound judgment.
• Demonstrate strong knowledge of the employee handbook, employee benefits, and company values.
• Ensure compliance with all health, safety, sanitation, and food safety regulations.
• Identify and communicate facility maintenance needs to the General Manager and appropriate vendors.
• Utilize restaurant systems, technology, and reporting tools effectively.

Inventory, Labor & Financial Management:

• Establish and maintain inventory par levels and tracking systems to control cost of goods.
• Monitor inventory usage, variances, and running totals.
• Manage labor costs through effective scheduling, overtime control, and budget adherence.
• Enforce cash handling, loss prevention, and anti-theft procedures.
• Ensure accurate monthly inventories are completed, reviewed, and submitted on time.
• Conduct ongoing labor and cost analysis to support operational efficiency.

Financial Controls & Payroll:

• Support the General Manager with financial oversight, reporting, and internal controls.
• Accurately complete weekly restaurant payroll in compliance with legal and company requirements.

Qualifications:

• Three (3) or more years of supervisory or management experience.
• Three (3) or more years of experience in a full-service dining environment.
• Proven ability to lead teams and manage multiple priorities in a fast-paced environment.
• Strong work ethic with a consistent sense of urgency, accountability, and ownership.
• Professional, polished appearance and demeanor.
• Ability to anticipate and respond to guest and team needs.
• Working knowledge of cocktails, spirits, and wine preferred.
• Availability to work nights, weekends, and holidays.
• Ability to stand for extended periods and lift up to 35 pounds.