Assistant General Manager

Assistant General Manager

Southern Hops Brewing in Florence, South Carolina, is seeking a dedicated, experienced, and professional Assistant General Manager (AGM) to help lead daily restaurant/taproom operations.

Our goal is to be the community’s favorite destination for quality craft beer, delicious food, and exceptional service. We are equally committed to creating a positive, structured workplace where employees can succeed. The AGM supports these goals by developing the team, maintaining high operating standards, controlling costs, and driving sales.

Key Responsibilities

• Advance Southern Hops’ goals for workplace culture, sales, training, and employee performance.

• Follow all policies in the Southern Hops Employee Handbook and all standard operating procedures.

• Represent Southern Hops positively and professionally, both at work and in the community.

• Report to owners Jimmy Deaton and Christian Gibson and Operations Director Jolie Deaton.

• Partner with assistant managers to ensure the team consistently meets Southern Hops’ standards.

• Communicate openly and consistently to help employees meet performance goals and operating objectives.

• Delegate effectively to managers and staff while prioritizing and organizing workloads across the team.

• Oversee employee recruitment, onboarding, and training.

• Oversee front-of-house scheduling and purchasing.

• Monitor food and beverage handling, presentation, and quality.

• Manage Southern Hops’ social media presence, including planning and creating content, scheduling posts, promoting specials and events, engaging with customers, and maintaining a consistent brand voice.

• Follow all cash-handling procedures and accountability standards.

• Use opening, closing, shift-change, and other required checklists to manage each shift.

• Follow through consistently on management expectations, coaching, training, corrections, and sales initiatives.

• Become proficient in Toast POS and support the team in using it effectively.

• Make sound, timely decisions and support employees during high-volume shifts.

• Recognize employee contributions and strong performance.

• Administer corrective action promptly, fairly, and consistently when necessary.

• Build rapport with guests and help ensure an excellent dining experience.

• Maintain a positive, professional presence with every guest.

• Respond to guest questions, requests, inquiries, and complaints promptly and professionally.

• Resolve guest-service issues promptly, respectfully, and with care.

• Support and coach employees in delivering consistently excellent service.

• Foster a respectful, collaborative, and productive work environment.

• Help address and resolve workplace conflicts constructively.

• Partner with back-of-house leaders to support efficient, coordinated restaurant operations.

• Communicate clear direction to kitchen staff when operational needs require it.

• Oversee hosts, reservations, and the guest arrival experience.

• Assist with planning and coordinating private parties and special events, from initial inquiries and guest communication through staff coordination and event execution.

• Maintain ServSafe certification as required.

• Work a minimum of 40–45 hours per week, with additional hours as business needs require.

Qualifications and Skills

• At least 2 years of restaurant, brewery, hospitality, or retail management experience preferred.

• Proven leadership skills with the ability to train, coach, motivate, and hold team members accountable.

• Strong customer service, communication, conflict-resolution, and decision-making skills.

• Excellent organization and time-management skills, with the ability to prioritize in a fast-paced environment.

• Working knowledge of restaurant operations, scheduling, inventory, purchasing, cash handling, and cost control.

• Experience with POS systems; Toast POS experience is preferred.

• Ability to assist with private-party and special-event planning, coordination, and execution.

• Experience managing business social media accounts and creating engaging promotional content.

• Knowledge of food safety, sanitation, and responsible alcohol-service practices; ServSafe certification is preferred or must be obtained as required.

• Ability to work a flexible schedule, including evenings, weekends, holidays, and a minimum of 40–45 hours per week.

• Ability to remain professional, dependable, and calm while supporting staff during high-volume shifts.

• High school diploma or equivalent required; hospitality or business coursework is a plus.

Benefits and Perks

• Sundays off

• Flexible scheduling

• Free shift meals

• A positive, structured work environment

• Week of paid vacation after one year of employment