Assistant General Manager

The Assistant General Manager (AGM) supports the General Manager in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, maintaining high service and food quality standards, developing team members, and achieving financial goals. The AGM leads by example, fosters a positive workplace culture, and ensures efficient restaurant operations while maintaining company standards. Essential Responsibilities Operations

• Assist in managing all daily restaurant operations.
• Ensure exceptional guest service and resolve guest concerns promptly and professionally.
• Maintain cleanliness, organization, and safety throughout the restaurant.
• Ensure compliance with health department regulations, food safety standards, and company policies.
• Monitor opening and closing procedures.

• Lead, coach, and motivate front-of-house and back-of-house teams.
• Assist with recruiting, interviewing, hiring, onboarding, and training new employees.
• Conduct ongoing coaching and performance feedback.
• Help create employee schedules based on business needs and labor budgets.
• Promote teamwork, accountability, and a positive work environment.

• Assist in achieving sales, labor, and profitability goals.
• Monitor labor costs and staffing levels.
• Control food, beverage, and supply costs.
• Review daily sales reports and identify opportunities for improvement.
• Assist with inventory management and ordering.

• Build relationships with regular guests.
• Handle guest complaints with professionalism and urgency.
• Ensure service standards consistently exceed guest expectations.
• Support private events and large party operations when applicable.

• Assist with payroll review and timekeeping.
• Maintain employee records and training documentation.
• Ensure completion of daily, weekly, and monthly operational checklists.
• Participate in management meetings and contribute to operational improvements.

• 3–5 years of restaurant management experience.
• Strong leadership and communication skills.
• Knowledge of food safety and sanitation standards.
• Experience managing labor and food cost.
• Ability to multitask in a fast-paced environment.
• Strong problem-solving and decision-making skills.
• Proficiency with restaurant POS systems and scheduling software.
• Ability to work evenings, weekends, and holidays.

• Stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Bend, reach, and perform repetitive motions.
• Work in varying kitchen and dining room environments.

• ServSafe Food Protection Manager Certification.
• Experience with Toast POS, scheduling software, and inventory systems.
• Experience coordinating private dining or catering events.