Assistant General Manager

POSITION TITLE: ASSISTANT GENERAL MANAGER

REPORTS TO: GENERAL MANAGER

DEPARTMENT: Operations / Front of House

CLASSIFICATION: Full-Time, Exempt (Management)

SUPERVISES: Floor Managers, Supervisors, and all hourly front‑of‑house team members; all restaurant team members in the absence of the General Manager

PAY RANGE: $110,00-120,000 per year

Position Summary

At Bagatelle, hospitality is more than service—it's an experience. Inspired by the vibrant spirit of the French Riviera, Bagatelle delivers unforgettable dining moments through exceptional cuisine, genuine hospitality, energetic service, and a celebratory atmosphere.

The Assistant General Manager (AGM) is a dynamic hospitality leader who partners closely with the General Manager to oversee all aspects of restaurant operations. As the General Manager's second-in-command, the AGM is responsible for maintaining operational excellence, developing and coaching a high-performing team, driving financial results, and ensuring every guest enjoys an exceptional experience.

The AGM leads by example, fostering a culture of accountability, professionalism, and hospitality while inspiring the team to consistently exceed guest expectations. In the absence of the General Manager, the Assistant General Manager assumes full operational leadership of the restaurant, ensuring seamless execution across all departments.

Key Responsibilities

Leadership & Operations

• Serve as the primary support to the General Manager and confidently lead all restaurant operations in their absence.
• Champion a culture of hospitality, teamwork, accountability, and continuous improvement.
• Lead daily operations while ensuring exceptional execution of service standards and the Bagatelle guest experience.
• Maintain a visible presence on the dining room floor during service, actively engaging with guests and supporting the team.
• Conduct pre-shift line‑ups to communicate menu updates, service priorities, VIPs, and operational expectations.
• Monitor operational performance and proactively address opportunities to improve efficiency, quality, and guest satisfaction.
• Coordinate facility maintenance, repairs, and preventative maintenance to maintain an exceptional physical environment.
• Execute company initiatives, brand standards, and operational procedures with consistency, including opening and closing procedures and manager checklists.
• Review daily operational reports and communicate key business trends and operational updates to senior leadership.

Team Leadership, Coaching & Development

• Recruit, interview, hire, onboard, and retain exceptional hospitality professionals in accordance with Company hiring procedures and applicable law, including the NYC Fair Chance Act and pay transparency requirements.
• Lead, mentor, and develop managers and hourly team members through consistent coaching and feedback.
• Conduct regular performance evaluations, development conversations, and succession planning.
• Address performance and conduct concerns through timely coaching and documented corrective action in partnership with the General Manager and Human Resources.
• Foster an inclusive, respectful, and high-performance culture focused on accountability, teamwork, and professional growth.
• Create and manage schedules that align staffing levels with business needs while effectively managing labor costs.
• Promote employee engagement and morale through recognition, communication, and leadership presence.
• Receive and respond to employee concerns professionally; promptly escalate any complaint of harassment, discrimination, retaliation, or safety to the General Manager and Human Resources in accordance with Company policy.

Guest Experience

• Create memorable guest experiences by leading service with warmth, energy, and attention to detail.
• Build meaningful relationships with regular guests, VIPs, industry partners, and community members.
• Address guest concerns promptly and professionally, resolving issues with empathy and urgency.
• Monitor guest feedback and implement improvements that elevate the overall dining experience.
• Ensure every service reflects Bagatelle's standards of excellence and hospitality.

Financial & Business Performance

• Support achievement of revenue, profitability, and operational goals.
• Monitor labor, cost of sales, operating expenses, and controllable costs to maximize profitability.
• Analyze financial reports, identify trends, and implement action plans to improve performance.
• Collaborate with the Beverage Director to oversee beverage programming, inventory controls, and cost management.
• Drive sales through exceptional guest experiences, strategic upselling, local networking, and community engagement.
• Assist with budgeting, forecasting, purchasing, inventory management, and operational planning.
• Oversee cash handling, deposits, POS reconciliation, and end‑of‑night reporting in accordance with Company procedures.

Wage & Hour, Payroll & Tip Compliance

• Ensure accurate timekeeping, meal periods, overtime, spread‑of‑hours, and call‑in pay practices in accordance with New York State and City wage and hour laws and Company policy.
• Review and approve time records and payroll inputs accurately and on schedule.
• Ensure tip pools and tip distributions are administered accurately and in compliance with New York Labor Law and Company policy; as a member of management, the AGM does not participate in or retain any portion of employee gratuities.
• Ensure required workplace postings, notices, and employee acknowledgments are current and properly maintained.

Health, Safety & Regulatory Compliance

• Ensure compliance with all Company policies, NYC Department of Health regulations, OSHA and workplace safety standards, fire code, and licensing requirements.
• Ensure full compliance with New York State Liquor Authority regulations and responsible alcohol service practices, including age verification and refusal of service to visibly intoxicated guests.
• Maintain an inspection‑ready restaurant at all times; conduct regular walkthroughs and address deficiencies promptly.
• Investigate, document, and report workplace injuries, guest incidents, and safety concerns in accordance with Company procedures.
• Ensure team members complete required trainings, including annual sexual harassment prevention training and food safety and responsible alcohol service training.

Brand & Community Engagement

• Partner with the Marketing team to support events, promotions, partnerships, and brand initiatives.
• Represent Bagatelle professionally within the local hospitality community.
• Help cultivate relationships with influencers, VIP guests, concierge partners, and local businesses to strengthen brand awareness and guest loyalty.

Professional Standards

• Comply with and model adherence to all Company policies and procedures, including the Employee Handbook, and applicable city, state, and federal laws.
• Maintain a polished personal presentation and grooming consistent with Company standards.
• Maintain confidentiality of employee, guest, and business information.
• Attend all mandatory meetings and trainings.
• Perform other related and compatible duties as assigned by the General Manager.

Qualifications

• Minimum of 5 years of progressive hospitality management experience in an upscale, luxury, or high‑volume restaurant environment.
• Proven success leading large hospitality teams with a strong focus on coaching, mentorship, and employee development.
• Demonstrated ability to lead restaurant operations independently and make sound business decisions.
• Strong understanding of restaurant financials, including P&L management, labor controls, food and beverage cost management, and budgeting.
• Working knowledge of New York State and City employment, wage and hour, and tip laws.
• Exceptional guest service mindset with a passion for creating memorable dining experiences.
• Excellent leadership, communication, interpersonal, and conflict‑resolution skills; ability to communicate effectively with guests, team members, and leadership.
• Strong organizational skills with the ability to prioritize multiple responsibilities in a fast‑paced environment.
• Experience with restaurant POS, reservation, scheduling, inventory, and Microsoft Office systems.
• Ability to perform essential job functions under pressure while maintaining composure and professionalism.
• NYC Department of Health & Mental Hygiene Food Protection Certificate required, or ability to obtain within the timeframe required by the Company.
• New York State ATAP (Alcohol Training Awareness Program) certification required, or ability to obtain within the timeframe required by the Company.
• High school diploma or equivalent required; degree in Hospitality Management or a related field preferred.
• Must be legally authorized to work in the United States without employer sponsorship.

Core Competencies

• Hospitality Leadership
• Staff Development & Coaching
• Operational Excellence
• Guest Relations
• Floor Leadership
• Financial Acumen
• Team Building
• Conflict Resolution
• Strategic Decision Making
• Communication & Collaboration
• Accountability
• Problem Solving

the statements in this job description are intended to describe the essential nature and level of work being performed. they are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. this job description does not constitute a contract of employment; employment with Bagatelle is at-will. bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the new york city human rights law. if you are unable to perform any of the responsibilities outlined above, inform your manager or human resources so that the company can engage in a cooperative dialogue regarding reasonable accommodation.

Requirements

Working Conditions & Physical Requirements

Flexible schedule including evenings, late nights, weekends, and holidays based on business needs.

Ability to stand and walk for extended periods throughout scheduled shifts.

Frequent bending, reaching, lifting, carrying, and moving items of up to 50 pounds.

Ability to work in a fast‑paced, high‑energy restaurant environment with exposure to varying temperatures, kitchen equipment, cleaning chemicals, and elevated noise and music levels.

Must be able to respond effectively during periods of high guest volume while maintaining professionalism and composure.