Assistant General Manager

Job Title Assistant General Manager Reports to: General Manager Supervises: Shift Manager, Cashiers Job Summary The Assistant General Manager at Hi‑Pointe Drive‑In supports the General Manager in operating one of St. Louis's premier fast‑café restaurants. The role focuses on delivering strong profitability, cultivating a motivated team, and maintaining top‑tier food and service quality. The assistant must execute company recipes, innovate where needed, and foster a culture that attracts and retains high‑performance staff. Responsibilities Build a best‑in‑class team by hiring, training, and developing management and hourly staff. Act as an ambassador of Hi‑Pointe and champion the brand. Collaborate with ownership to set sales and profitability goals. Maintain operational excellence and flawless shift execution. Coach shift leaders to become strong supervisors and conduct shifts independently. Manage labor costs, including weekly scheduling. Control food costs through inventory management, ordering, portion control, and related activities. Develop and sustain positive relationships with suppliers and food vendors. Adhere to all local and state food‑safety regulations, prioritizing safety among the team. Streamline kitchen processes to keep kit‑counters within fast‑casual ticket times. Create and nurture a positive workplace culture that attracts and retains staff. Ensure all equipment is safe, inspected, and serviced regularly. Maintain kitchen checklists and delegated responsibilities for effective operations. Conduct product testing to verify quality and adherence to recipe standards. Guarantee all team members comply with safety, food‑handling, personal hygiene, and appearance standards. Support community‑related events, festivals, and other outreach activities. Perform any additional duties as directed by the manager. Work Environment At Hi‑Pointe, we prioritize hospitality, people, and culinary excellence. Managers are expected to own a people‑first business while maintaining operational discipline. Required Qualifications Minimum 3 years of restaurant experience; 1–2 years in a supervisory or management role in a restaurant or retail/hospitality setting preferred. High school diploma or equivalent required; some college education preferred. Valid Hepatitis A vaccination record. #J-18808-Ljbffr