Restaurant Assistant General Manager at Hotel Lucile

The Assistant General Manager (AGM) is responsible for assisting the General Manager in leading all aspects of restaurant operations at Sous Sous while ensuring exceptional guest experiences, operational excellence, financial accountability, employee development, and compliance with Company standards and applicable laws. The AGM exercises independent judgment, supervises employees, and assumes responsibility for the restaurant in the absence of the General Manager. Essential Functions Lead daily operations and supervise front and back of house teams. Lead by example and maintain a professional work environment. Coach, mentor, and develop team members. Conduct shift meetings and communicate Company objectives. Assist with recruiting, interviewing, hiring, onboarding, scheduling, performance evaluations, and progressive discipline. Build accountability while fostering teamwork and respect. Oversee opening, closing, and daily execution. Monitor reservations, dining room flow, kitchen communication, cleanliness, maintenance, inventory, vendor relations, and special events. Resolve operational challenges and ensure consistent execution of Company standards. Monitor guest satisfaction and maintain service standards. Assist with P&L performance. Manage labor costs, food and beverage costs, purchasing, inventory, invoice verification, waste reduction, cash controls, and operational reporting. Identify opportunities to improve profitability while maintaining quality and guest satisfaction. Assist with employee relations, investigations, documentation, coaching, corrective action, succession planning, and retention. Recommendations regarding employment decisions are expected to carry meaningful weight consistent with Company policies. Ensure compliance with Company policies, California Labor Code, wage and hour laws, meal and rest period requirements for non-exempt employees, OSHA standards, California Retail Food Code, responsible alcohol service laws, and all applicable federal, state, and local regulations. Protect Company assets and make operational decisions consistent with Company policy. All other duties as requested by the General Manager and the Company. Requirements Minimum three years of progressive restaurant management experience preferred. Strong leadership, communication, financial, organizational, and problem-solving skills. Food Protection Manager certification as required by law. Ability to stand and walk for extended periods. Ability to bend, kneel, reach, climb stairs, and lift up to 50 pounds. Availability to work evenings, weekends, holidays, and extended hours as business needs require. Reasonable accommodations will be provided where required by law. 401k with Company Match (full-time) Health, dental, and vision insurance (full-time) Holiday Pay Paid Vacation Company Growth & Leadership Development Professional Advancement Maternity and Paternity Leave (full-time) Travel perks and discounts at hotel properties. About Hotel Lucile Hotel Lucile is a landmark boutique property in the heart of Silver Lake, Los Angeles. Originally a church constructed in 1931, the building has seen several iterations of its purpose, with a rich history to inform its present day persona. The property includes 25 guest rooms, a restaurant and bar within the former sanctuary, choir loft and roof top communal spaces, pool, and gym. Department: Food and Beverage Reports to: General Manager / Regional General Manager Job Type: Exempt Location: Los Angeles, CA - Sous Sous at Hotel Lucile #J-18808-Ljbffr Casetta Hotels