Assistant General Manager

Job Description

Job Description

Description:

Who We Are

At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care — for each and every guest as if they are our only guest, and for our team as family. We never compromise — paying attention to the details and maximizing the potential in every team member and every experience. And we be disruptive — challenging the status quo, refusing to succumb to industry norms, and continually raising the bar.

If you’re ready to bring that spirit to work every single day, we want you on our team.

Position Summary

The Assistant General Manager serves as a senior operations leader for the restaurant, partnering directly with the General Manager to uphold the mission, vision, and values of Hawkers Asian Street Food in every aspect of the role. This position supports restaurant performance across financial results, team development, guest experience, and operational excellence while preparing to step into the General Manager role.

Key Responsibilities

Financial & Business Management

• Directly assist the General Manager in meeting or exceeding established sales, revenue, and profitability goals, including positive EBITDA cash flow movement.

• Support the financial integrity of all P&L statements by adhering to systems that properly categorize, code, and post all tracked expenses and revenues through established control processes.

• Apply knowledge of accounting and financial management principles to support budgeting and forecasting of revenue goals and objectives.

• Assist in completing payroll, weekly, mid-period, and end-of-period (EOP) administrative tasks accurately and on time.

• Assist in preparing weekly work schedules and ensure they are implemented as planned.

• Safeguard all company assets — including funds, equipment, and the restaurant building — and take appropriate corrective action when necessary.

Operations & Compliance

• Oversee the integrity and operational functionality of all POS systems, security systems, and equipment.

• Work directly with vendors to ensure restaurant equipment is maintained in proper working order, upholding the highest standards of cleanliness and usability.

• Maintain a safe and harassment-free workplace in compliance with OSHA, HACCP, and all applicable federal, state, and local regulations.

• Ensure compliance with all applicable laws, company policies, and standard operating procedures.

• Assist in addressing critical health or internal inspection violations promptly and professionally.

Team Leadership & Development

• Train, develop, and motivate team members and leaders to consistently meet or exceed company standards.

• Follow and enforce the training guide program; ensure team members achieve passing scores before being placed in position.

• Lead shifts effectively and develop Operations Managers and Leaders-In-Training (LITs) to do the same.

• Conduct regular formal staff evaluations and provide timely, constructive feedback.

• Regularly counsel and coach team members; liaise with Human Resources on workplace investigations; and exercise authority to suspend team members pending General Manager review, or immediately for instances of serious misconduct as defined in the Employee Handbook.

• Take quick, reasoned action when resolving operational problems or addressing disciplinary issues.

Talent Acquisition

• Regularly interview applicants for employment, assist in making hiring decisions, and actively involve other leaders in the recruiting and onboarding process.

Guest Experience

• Proactively engage with guests throughout each shift to ensure a consistently excellent dining experience.

• Respond to guest reviews in a timely and professional manner, upholding the brand’s reputation and guest sentiment.

• Communicate with leaders, hourly team members, and guests, providing positive feedback and fostering a welcoming restaurant culture.

Requirements:

Qualifications

• Minimum 3–5 years of progressive experience in a service-oriented hospitality environment, with at least 1 year in a management or supervisory role.

• Demonstrated ability to support financial results and contribute to P&L management.

• Working knowledge of accounting and financial management principles, including budgeting and revenue forecasting.

• Must hold or be willing to obtain Food Handlers Certification; working knowledge of OSHA and HACCP compliance standards required.

• Effective oral, written, and presentation skills; proficiency with standard business computer applications.

• Proven ability to lead, develop, and inspire teams in a fast-paced, high-volume environment.

• Ability to manage multiple priorities with a high degree of organization and minimal supervision.

• Must be at least 18 years of age.

Physical Requirements

• Ability to work in a climate-controlled restaurant environment throughout a full shift.

• Must be able to read and write in English to process paperwork and follow up on required actions.

• Manual dexterity required for keyboarding and other repetitive tasks.

• Must be able to frequently stand, walk, bend, squat, and reach above shoulder level.

• Must be able to lift and carry up to 40 lbs.