Assistant General Manager

The role

We are looking for an experienced, energetic and hands-on Assistant General Manager to help lead our restaurant team and support the day-to-day running of the business, with the opportunity to raise to a General manager within the next 3-6 months

This is a key management role for someone who enjoys being present on the floor, leading by example and ensuring every guest receives warm, efficient and professional service. You will work closely with the General Manager/Owner to maintain high standards, develop the team, control costs and ensure smooth operations across every service.

The successful candidate will be confident running the restaurant independently when required and will take pride in creating a positive, accountable and high-performing team culture.

Key responsibilities

Service and guest experience

Lead busy lunch and dinner services, ensuring the restaurant is organised, well-staffed and guest focused.

Deliver consistently high standards of food, drink and service presentation.

Be visible on the floor during service, welcoming guests, handling feedback and resolving complaints professionally.

Monitor booking flow, table turns, wait times and section allocation to maximise service quality and sales.

Ensure opening, closing and shift-handover procedures are completed accurately.

Maintain excellent cleanliness, organisation and ambience throughout front-of-house areas.

Support the General Manager in achieving strong customer reviews, repeat visits and local reputation.

Team leadership

Lead, motivate and support front-of-house staff during every shift.

Assist with recruitment, trial shifts, onboarding and induction of new team members.

Deliver regular training on service standards, menu knowledge, upselling, allergens, drinks and customer care.

Carry out daily briefings and ensure staff understand service priorities, bookings, specials and targets.

Help prepare rotas in line with forecasted sales, business needs and labour targets.

Monitor timekeeping, attendance, uniform, appearance and staff performance.

Address day-to-day performance concerns fairly and escalate more serious matters to the General Manager/Owner.

Help build a positive, respectful and reliable team culture.

Operations and standards

Take responsibility for the restaurant in the absence of the General Manager/Owner.

Ensure all staff follow company policies, health and safety procedures, food hygiene requirements and licensing rules.

Maintain accurate opening and closing checklists, cleaning schedules and operational records.

Support stock counts, deliveries, supplier checks and stock rotation.

Help reduce waste, breakages, over-portioning and unnecessary consumable costs.

Monitor food and beverage availability and communicate shortages or issues promptly to the kitchen and management.

Complete cashing-up procedures, card reconciliation, petty cash checks and safe handling of takings where required.

Identify maintenance issues and report or follow up on repairs quickly.

Commercial performance

Support the delivery of weekly sales, labour and profit targets.

Encourage sensible upselling of drinks, desserts, side dishes and specials without compromising guest experience.

Help control staffing costs through efficient deployment, rota planning and shift management.

Assist with stock control, GP monitoring, wastage recording and supplier-cost awareness.

Review daily sales performance, booking patterns and operational issues with the General Manager/Owner.

Suggest practical improvements to increase revenue, reduce costs and improve service efficiency.

What we are looking for

Previous experience as an Assistant General Manager, Assistant Restaurant Manager, Deputy Manager, Floor Manager or strong Restaurant Supervisor.

Experience working in a busy, quality-led restaurant, bar, café or hospitality venue.

A calm, confident and professional approach during busy services.

Strong leadership skills and the ability to get the best from a team.

Excellent customer-service and complaint-handling ability.

Good understanding of restaurant rotas, labour control, cash handling and stock processes.

Strong attention to detail, particularly around cleanliness, service standards and staff presentation.

Good communication skills, both with guests and team members.

A practical, hands-on attitude—willing to work on the floor and support wherever needed.

Good knowledge of food hygiene, health and safety and licensing responsibilities.

Flexible availability, including evenings, weekends and bank holidays.

Desirable

Personal licence holder, or willingness to obtain one.

Level 2 Food Safety and Hygiene qualification.

Experience with EPOS, reservation systems and rota/payroll software.

Experience in staff recruitment, training and performance management.

Experience monitoring labour percentage, stock usage, GP and wastage.

What we offer

Competitive salary of £33,000–£39,000, depending on experience.

Performance-related bonus, subject to agreed business targets.

Meals on shift.

Staff discount.

Pension scheme.

28 days’ paid holiday, including bank holidays.

Training and development opportunities.

The opportunity to play a meaningful role in a growing independent restaurant business.

A supportive management environment where good ideas and strong performance are recognised.

Pay: £34,000.00-£39,000.00 per year

Work Location: In person