Assistant General Manager

Lielle is a culinary journey that blends Californian and Nordic influences. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance.

Marée is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian “bistronomy” scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Marée captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept.

JOB OVERVIEW

Under the guidance and direction of the Chef Partner and General Manager perform assigned responsibilities necessary for the timely service of our guests and to the profitable and efficient operations. As the co-leader of the front-of-house (FOH) team, the Assistant General Manager supports the General Manager in overseeing daily restaurant operations, ensuring a seamless balance between exceptional guest experiences, efficient systems management, and strong team leadership. This position serves as a key link between front-of-house operations, back-of-house collaboration, and administrative oversight. The AGM is responsible for maintaining operational systems, supporting staff development and training, supervising service standards, and ensuring smooth coordination across all departments to uphold the restaurant’s vision and brand integrity.

RESPONSIBILITY AND SPAN OF AUTHORITY:  

OPERATIONS

1. General

• Oversee Toast POS ensuring it remains tight and orderly
• Entering daily logs into Manager logbook via R365
• Schedule service staff according to labor budget and adequate for all services
• Ensure the restaurant facility is show ready prior to the start of the service
• Ensure the Compilation of materials needed for service. This includes menu changes, pre-shift notes, training materials, chit printing, etc.
• Lead in developing, implementing, and maintaining operational systems and software, including but not limited to OpenTable, Toast, Jolt, and HotSchedules.
• Assist in creating and maintaining training materials, side work checklists, and other operational guidelines to ensure staff efficiency and consistency.
• Manage and update vendor lists to maintain accurate records and strong supplier relationships.
• Work alongside the General Manager to train, motivate, and develop staff, ensuring adherence to service standards and operational procedures.
• Provide direct operational support by assisting with opening and closing duties of the restaurant when necessary.
• Identify areas for improvement in systems, processes, and team performance, and propose solutions to enhance operational efficiency.
• Serve as a liaison between front-of-house and back-of-house teams to ensure smooth communication and workflow.
• Attend leadership meetings

1. Service

• Orate FOH staff service meetings with educational topics
• Within the service guidelines as set by Lielle/Maree restaurants execute the sequence of service
• Team player striving for the best every day on behalf of the team & guests
• Be a leader for the FOH, stepping in whenever necessary
• Ensure that guests depart Lielle/Maree restaurants with an exceptional dining experience, distinguished by both outstanding cuisine and attentive service.

1. Retail

• Responsible for the look, feel & abundantly stocked retail display
• Coordinate with Chef/Partner in purchasing/replenishing product

HUMAN RESOURCES AND ADMINISTRATION

1. Employee

• Coordinate recruitment ads approved by the company
• Conduct new employee interviews and coaching sessions
• Ensure submittal of all changes to employment statuses and terminations
• Develop and revise job descriptions with management team
• Oversee and administer New Hire Paperwork administration and submittal to Sprout LA for all employees
• Conduct new hire orientations
• Cross Train on submission of PAF’s
• Along with General Manager forward all coaching documentation to Sprout HR
• Enter new employees into POS (appropriately categorizing their position) assigning a clock in number

1. Payroll

• Enter new hire employees into the Tip Pool spreadsheet
• Assist in reconciliation all tip pool spreadsheets
• Staff efficiently and sustainable in accordance with budgetary guidelines
• Audit time edits and coordinate signatures with management team for time adjustments
• Coordinate with Sprout HR for any manual checks needed to be cut for employees
• Cross Train to submit payroll

GUEST RELATIONS AND RESERVATIONS

1. Guest Relations

• Along with General Manager, oversee the proper management of guest correspondence and reservation department via email and phone ensuring responses are timely.
• Responsible for guest follow up with General Manager - manage communication via Yelp, OpenTable, Google Business and other feedback sites in coordination with the management team
• Work with General Manager and Marketing team to ensure content on social media accounts is on brand for our strategy and feedback from the market.

EXPECTED BEHAVIORS

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent Lielle/Maree restaurants professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS:

• Bachelor’s degree in human resources, Business Administration, Hospitality Management, or a related field preferred.
• 3+ years of relevant restaurant or hospitality management experience
• Familiarity with high-volume restaurant operations; exposure to fine dining or accoladed environments is a plus.
• Clear, professional verbal and written communication abilities.
• Strong organizational skills with high attention to detail and accuracy.
• Collaborative working style; open to feedback, learning, and cross-functional teamwork.
• Demonstrated ability to manage time effectively and meet deadlines with supervision.
• Professional conduct, appearance, and interpersonal communication skills.
• Proficiency in Microsoft Outlook and Office Suite (Word, Excel, PowerPoint).
• Bilingual English/Spanish preferred.

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.