Assistant General Manager

About Us

Reichenbach Hall is a premier, high-volume German beer hall located in the heart of Midtown Manhattan. We are famous for our massive space, energetic crowds, extensive beer selection, and authentic, hearty German fare. We operate at a fast pace and a heavy volume, serving corporate happy hours, neighborhood regulars, and large-scale private events.

Job Summary

We are seeking a grit-tested, hands-on Lead Restaurant Manager to oversee day-to-day operations and serve as the central backbone of our venue. This isn’t a clipboard-carrying corporate gig—we need a dynamic leader who owns the floor, masters the numbers, and takes pride in keeping the entire operation running smoothly. You will be responsible for maintaining profitability through tight inventory control, optimizing staff schedules, running high-energy shifts, and proactively keeping the physical venue in top shape.

Key Responsibilities1. Operations & Floor Management

• Lead daily floor operations, ensuring fast, friendly, and efficient service during high-volume lunch, dinner, and happy hour rushes.

• Be visible and active on the floor—greeting guests, managing seating flows, and resolving customer issues with a hospitality-first mindset.

• Act as the ultimate utility player: be ready to jump behind the bar, run food, or bus tables when the team is in the weeds.

2. Inventory & Purchasing

• Take full ownership of weekly food and beverage inventories.

• Manage vendor relationships, place precise food and beverage orders, and ensure strict cost controls to meet target margins.

• Oversee product receiving, verifying quality and pricing accuracy upon delivery.

3. Team Leadership & Scheduling

• Create and manage weekly staff schedules that balance labor cost targets with optimal floor coverage.

• Train, mentor, and motivate a diverse front-of-house team (servers, bartenders, hosts, and porters).

• Foster a positive, accountable, and high-energy work culture.

4. Maintenance & Facilities

• Act as the primary eyes and ears for the venue's physical infrastructure; proactively troubleshoot and fix minor mechanical, draft beer, or equipment issues as they arise.

• Ensure the venue complies with all NYC Department of Health (DOH) regulations and maintains a pristine level of cleanliness.

Qualifications & Requirements

• Experience: 3+ years of restaurant management experience in a high-volume NYC environment (Beer halls, large scale pubs, or high-capacity nightlife venues strongly preferred).

• Certifications: NYC Food Protection Certificate is required.

• Skill Set: Strong proficiency in restaurant POS systems, Excel, and modern inventory/scheduling software.

• The "X-Factor": A resourceful, entrepreneurial mindset. You see a problem (whether it's a gap in the schedule, a broken piece of equipment, or a line at the door) and you fix it immediately without waiting for instruction.

• Physical Demands: Ability to stand and walk for extended periods, handle a loud, high-energy environment, and lift/move up to 50 lbs (kegs/cases) when necessary.

Benefits

• Competitive base salary with a performance-based bonus structure.

• Paid Time Off (PTO).

• Health insurance contribution.

• Meal and beverage perks.