Assistant General Manager

Assistant General Manager

Output Lounge & Sports Bar - Grand Avenue More Info

1758 W Grand Ave, Chicago, IL 60622, United States Full Time • Hourly ($22.00 - $26.00) plus tips

Output Lounge is a Chicago hospitality and nightlife destination built around great food, drinks, music, entertainment, and an atmosphere that keeps guests coming back.

We are looking for an Assistant General Manager who understands that running a successful venue is about more than simply getting through a shift. It requires someone who can lead people, protect the guest experience, manage costs, recognize problems before they become bigger problems, and take ownership of the building from the moment they walk in until the job is done.

This is a hands-on leadership position for someone who wants to be an integral part of the operation—not someone who wants to sit in an office and delegate.

The right person is calm when things get hectic, communicates clearly, knows how to hold people accountable, and has the confidence to make decisions without needing to be told what to do.

If you are the type of operator who walks into a building, sees what needs to happen, and handles it without needing to be asked twice, we want to hear from you.

The Assistant General Manager will work closely with the General Manager and upper management to oversee the daily operations of Output Lounge.

The AGM will serve as a key leader on the floor and will be trusted to take ownership of the building when ownership or senior management is not present.

This position oversees and supports both Front of House and Back of House operations, including staff leadership, scheduling, labor management, guest experience, inventory, cost control, training, safety, compliance, and overall operational standards.

The ideal candidate is a self-starter with an entrepreneurial mindset who takes pride in the success of the business and understands that strong management means seeing things through from start to finish.

This is a fast-paced, high-volume hospitality environment. The AGM must be comfortable working during busy nights, weekends, holidays, events, and extended shifts when necessary.

Responsibilities include:

• Take ownership of the building and its operation when the owner, General Manager, or upper management is not present.
• Oversee daily FOH and BOH operations and ensure the business is operating efficiently and safely.
• Act as a leader and point of contact for employees, guests, vendors, and management.
• Conduct regular walkthroughs of the building and proactively identify issues that need attention.
• Ensure opening, closing, cleaning, side work, service, and operational procedures are completed correctly.
• Make real-time operational decisions and adjustments based on business volume and circumstances.
• Take ownership of assigned projects and follow them through from beginning to completion.
• Identify opportunities to improve the operation, guest experience, sales, and profitability.
• Communicate operational successes, concerns, and opportunities directly to upper management.

Staff Management & Development:

• Assist with recruiting, interviewing, hiring, onboarding, and training employees.
• Lead by example and establish clear expectations for professionalism and performance.
• Coach employees and provide ongoing feedback and development.
• Hold staff accountable for attendance, punctuality, performance, service standards, and company policies.
• Address employee performance issues, conflicts, and disciplinary matters professionally and in accordance with company policy.
• Assist with employee evaluations and development.
• Help build and maintain a positive, professional, and accountable team culture.
• Recognize strong performance and help develop employees who demonstrate leadership potential.

Scheduling & Labor Management:

• Assist with creating and maintaining FOH and BOH schedules.
• Adjust staffing and schedules in real time based on business levels, call-offs, and operational needs.
• Monitor labor costs and make appropriate staffing adjustments without compromising service.
• Track attendance, tardiness, call-offs, and other staffing issues.
• Work with upper management to identify recurring labor and scheduling concerns.
• Ensure appropriate management coverage during busy periods, weekends, holidays, and events.

Guest Experience & Service:

• Maintain Output Lounge's standards for hospitality, service, cleanliness, and professionalism.
• Be visible and engaged with guests throughout the shift.
• Handle guest complaints, conflicts, and difficult situations calmly and professionally.
• Resolve issues quickly while protecting both the guest experience and the interests of the business.
• Develop relationships with regular guests and contribute to an environment that encourages repeat business.
• Monitor FOH service and ensure employees are meeting expectations.
• Ensure staff have strong knowledge of menus, table numbers, service procedures, and current promotions.
• Monitor payments, refunds, comps, discounts, and price adjustments as needed.
• Ensure orders are accurate and properly executed.

Sales, Inventory & Cost Control:

• Monitor sales and identify opportunities to improve revenue.
• Assist with daily, weekly, and monthly inventory counts.
• Assist with ordering and receiving food, liquor, beer, wine, supplies, and other operational products.
• Monitor product usage, waste, comps, voids, and other factors affecting profitability.
• Understand and actively monitor basic food, beverage, and labor cost controls.
• Work with BOH and management to ensure appropriate purchasing levels.
• Maintain organization and accurate inventory of operational and promotional materials.
• Identify unnecessary waste and opportunities to improve margins without sacrificing quality or service.

POS & Technology:

• Become proficient in Output Lounge's POS and operational systems.
• Ensure accurate processing of cash and credit transactions.
• Monitor POS activity, including discounts, comps, voids, refunds, and adjustments.
• Assist with troubleshooting POS and operational technology issues.
• Maintain accurate information across applicable ordering, reservation, delivery, and guest-facing platforms.
• Learn and utilize company systems necessary for scheduling, communication, inventory, and reporting.

Compliance, Safety & Quality Control:

• Conduct regular checks of the building to ensure health, safety, cleanliness, and operational standards are being maintained.
• Ensure compliance with applicable food safety, liquor, occupancy/capacity, and company policies.
• Monitor proper food and beverage handling procedures.
• Conduct quality-control checks throughout service.
• Ensure staff are following sanitation and hygiene standards.
• Identify maintenance and safety issues and ensure they are reported and addressed.
• Coordinate routine maintenance and service calls when necessary.
• Immediately communicate significant safety, maintenance, employee, or guest incidents to upper management.

Communication & Administration:

• Communicate effectively with ownership, upper management, employees, vendors, and guests.
• Report important operational information to upper management in a timely and organized manner.
• Communicate with accounting and administrative staff regarding payroll, invoices, purchasing, and other operational matters as needed.
• Maintain accurate documentation regarding employee incidents, operational issues, and other management concerns.
• Listen to feedback and be willing to adjust processes when something isn't working.
• Ask questions when clarification is needed rather than making assumptions.
• Maintain professionalism and confidentiality regarding company and employee information.

Qualifications:

• 4+ years of experience in full-service restaurants, bars, hospitality, or comparable high-volume operations.
• 1–2+ years of experience as an AGM, FOH Manager, General Manager, or strong Shift Lead/Manager in a higher-volume environment.
• Experience managing both FOH and BOH operations.
• Experience with scheduling and labor management.
• Experience training, coaching, and holding employees accountable.
• Experience with inventory, ordering, sales, and basic cost control.
• Strong restaurant operations knowledge.