Assistant General Manager

Place des Fêtes is a neighborhood wine bar in Clinton Hill, Brooklyn, from Redwood Hospitality, the team behind Cafe Mado, Golden Ratio, Laurel Bakery, and the Michelin-starred restaurant Oxalis.

We are looking for an Assistant General Manager with exceptional service instincts, high standards, and a genuine love of restaurants and hospitality.

Place des Fêtes is an ambitious restaurant that wants to deliver serious food, wine, and service without losing the warmth and personality of a neighborhood restaurant. We are looking for someone who cares deeply about the details of service: how a guest is greeted, how a table is paced, how food and wine are presented, and how a team works together to create an experience that feels effortless.

This is a hands-on leadership role. The AGM will work closely with the General Manager to run the daily operation, lead service, develop the dining-room team, and make sure standards and priorities are consistently carried through.

This could be a strong fit for an experienced Captain, Maître D’, Sommelier, Floor Manager, or junior AGM from an ambitious restaurant who is ready for broader responsibility.

The Role

The AGM should be one of the strongest service leaders in the restaurant.

A large part of the job is being present, observant, decisive, and active on the floor : understanding what is happening across the room, giving direction before problems compound, supporting the team where needed, and making sure the restaurant is operating to its standards every day.

We are also looking for someone strong at implementation and follow-through . Our leadership team will establish priorities, systems, and standards; the AGM plays a major role in turning those expectations into the daily rhythm of the restaurant.

Service Leadership

• Lead and direct the dining room through service, maintaining awareness of the entire room and anticipating problems before they reach the guest

• Set clear staff assignments and priorities while maintaining standards for pacing, communication, tableside service, and overall execution

• Give thoughtful, direct feedback in real time and step in where the team needs support

• Work closely across the kitchen, bar, wine team, Maître D’, and Captains to keep service coordinated

• Handle guest concerns with warmth and good judgment while looking for opportunities to make experiences more personal

• Maintain a dining room that feels controlled, attentive, knowledgeable, and genuinely hospitable

We care deeply about the small details that separate competent service from exceptional hospitality. The AGM should both recognize those details and be able to teach them.

Team Development

• Train and develop the FOH team while reinforcing service standards and expectations

• Observe performance, give specific feedback, and follow up until improvement actually occurs

• Lead and participate in pre-shifts, tastings, and ongoing food, wine, and service education

• Support onboarding, staff development, and the growth of strong trainers and future leaders

• Address performance issues early and help create a culture of accountability, education, and support

We are looking for someone who is demanding about standards but fundamentally kind, patient, and invested in people .

Daily Operations

Alongside the General Manager, the AGM will take meaningful ownership of the daily restaurant operation, including:

• Opening and closing management, dining-room readiness, and daily service planning

• Reservation management, daily book review, staff assignments, and same-day staffing adjustments

• Resy, Toast, menus, service information, and basic operating systems

• Scheduling and staffing support, interviews, trails, and new-hire onboarding

• Day-to-day problem solving and follow-through on supplies, repairs, and management priorities

The goal is for the AGM to become a dependable owner of the daily operation , allowing the General Manager to spend more time on staff development, planning, financial performance, guest relationships, and larger restaurant priorities.

Guest Experience

We want the AGM to care about more than whether service happened correctly.

They should be interested in who is sitting in the restaurant and how we can make their experience better — helping the team recognize returning guests, learn preferences, use guest notes thoughtfully, recover gracefully when something goes wrong, and find small opportunities to make a night memorable.

The best candidate genuinely enjoys taking care of people.

What We’re Looking For

Three qualities matter especially to us:

• Strong standards.
  You can walk through a dining room and understand both the details and the larger flow of service.
• Leadership and coaching.
  You enjoy developing people, communicate expectations clearly, and can give direct feedback while maintaining trust.
• Follow-through.
  You take ownership. If something needs to change, you make sure it actually becomes part of the operation.

You should also have:

• Significant experience in thoughtful, high-standard restaurants

• Excellent service instincts and strong food, wine, and beverage knowledge

• Experience leading a dining room during busy service

• Calm, clear communication and strong judgment under pressure

• Strong organization, attention to detail, and ability to execute consistently

• Genuine curiosity, hospitality, and desire to continue growing as a leader

Experience in Michelin-starred, fine-dining, or similarly ambitious restaurants is strongly preferred, but the quality of your hospitality, judgment, standards, and leadership matters more to us than the names on your résumé.

We are looking for someone who is passionate, caring, kind, serious about their craft, and excited by the work of making a very good restaurant better.

Benefits

• Medical, dental, and vision insurance

• Paid time off

• Employee dining and commuter benefits

• Ongoing education and professional development

• Opportunities for growth within Place des Fêtes and Redwood Hospitality