Assistant General Manager

Assistant General ManagerThe Assistant General Manager (AGM) partners with the General Manager to oversee the daily operations of the restaurant while delivering an exceptional guest experience. This role is responsible for leading and developing the management team and hourly team members, driving operational excellence, and ensuring the restaurant consistently meets company standards for service, quality, cleanliness, and profitability. The AGM assumes full responsibility for restaurant operations in the General Manager's absence.Essential ResponsibilitiesSupport the General Manager in overseeing all daily restaurant operations.Lead, coach, and develop Shift Managers and hourly team members to build a high-performing team.Recruit, interview, hire, onboard, train, and retain team members.Foster a positive work environment focused on teamwork, accountability, and professional growth.Ensure outstanding guest service by resolving guest concerns quickly and professionally.Lead pre-shift meetings and provide ongoing coaching and performance feedback.Ensure compliance with company policies, food safety, sanitation, alcohol service, and all federal, state, and local regulations.Monitor labor, scheduling, inventory, food and beverage costs, and operating expenses to achieve financial goals.Assist in executing restaurant promotions, new menu rollouts, and operational initiatives.Support sales growth by maintaining high service standards and creating memorable guest experiences.Complete administrative responsibilities including reports, scheduling, performance reviews, and manager checklists.Maintain a clean, organized, and safe restaurant environment.Assume full operational responsibility in the absence of the General Manager.Perform other duties as assigned.What We're Looking ForSuccessful Assistant General Managers demonstrate:A passion for hospitality and delivering exceptional guest experiences.Strong leadership, communication, and decision-making skills.The ability to motivate, coach, and develop others.Excellent organizational and time management skills.Strong problem-solving abilities with a sense of urgency.Financial awareness with the ability to manage labor and operating costs.Adaptability, accountability, and the ability to thrive in a fast-paced environment.Qualifications RequiredHigh school diploma or equivalent.Minimum age required to serve alcohol in accordance with state and local laws.Ability to obtain and maintain all required food safety and alcohol service certifications where required by state or local law.Strong leadership, communication, organizational, and interpersonal skills.PreferredThree or more years of restaurant management experience, preferably in a high-volume, full-service restaurant.Experience with scheduling, inventory management, cost control, and team development.Restaurant management coursework or a bachelor's degree is a plus.Our CultureWe believe great restaurants are built by great leaders. Our managers create an environment where team members feel valued, guests receive exceptional service, and everyone works together to achieve success.We value leaders who:Lead with integrity, accountability, and professionalism.Create memorable guest experiences through outstanding hospitality.Foster teamwork, respect, and open communication.Coach, mentor, and develop team members to reach their full potential.Lead by example with a positive attitude and strong work ethic.Embrace change and continuously look for opportunities to improve operations.Demonstrate initiative, sound judgment, and a strong sense of urgency.Hold themselves and others accountable for achieving operational and financial goals.Build a positive workplace culture focused on teamwork, growth, and excellence.Physical RequirementsThis position requires standing, walking, bending, lifting, reaching, and moving throughout the restaurant for extended periods. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.