Assistant General Manager

The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, leading team members, and ensuring an excellent dining experience for every guest. This role involves supervising front-of-house and kitchen teams, maintaining food quality and service standards, managing inventory, monitoring operating costs, and supporting business growth. The ideal candidate has strong leadership skills, excellent communication abilities, and experience working in a fast-paced restaurant environment.

Key Responsibilities:

• Assist the General Manager with daily restaurant operations and service activities.
• Supervise, train, coach, and motivate front-of-house and kitchen employees.
• Recruit new team members and support onboarding and staff development.
• Prepare staff schedules and coordinate shift assignments and coverage.
• Maintain high standards of food quality, freshness, presentation, and customer service.
• Ensure guests receive friendly, attentive, and professional service.
• Handle customer feedback, complaints, and special requests effectively.
• Coordinate with kitchen staff to ensure timely and accurate order preparation.
• Assist with inventory management, purchasing, and stock control.
• Monitor sales performance, labor costs, and daily operating expenses.
• Support POS operations, cash handling, and financial reporting.
• Maintain food safety, sanitation, and restaurant cleanliness standards.
• Oversee opening, closing, and shift handover procedures.
• Monitor employee performance and provide constructive feedback.
• Support promotions and initiatives to improve customer satisfaction and sales.
• Ensure employees follow company policies and applicable health regulations.
• Identify opportunities to reduce food waste and improve operational efficiency.
• Resolve staffing and service challenges promptly.
• Communicate operational updates and performance concerns to the General Manager.
• Lead restaurant operations when the General Manager is unavailable.

Qualifications & Skills:

• Previous experience in restaurant or hospitality operations.
• Assistant management or supervisory experience preferred.
• Strong leadership and team-management abilities.
• Excellent communication and customer-service skills.
• Knowledge of restaurant operations and food-service standards.
• Experience with staff scheduling, employee training, and performance management.
• Understanding of inventory control, food costs, and labor management.
• Familiarity with POS systems and restaurant-management software.
• Knowledge of food safety, sanitation, and hygiene practices.
• Strong organizational and time-management skills.
• Excellent problem-solving and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced environment.
• Professional, reliable, and detail-oriented attitude.
• Ability to motivate employees and maintain team accountability.
• Flexibility to work early mornings, evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• A supportive and collaborative restaurant team.
• Opportunities to strengthen leadership and operational-management skills.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $23.00 - $28.00 per hour

Expected hours: 32.0 per week

Benefits:

• Dental insurance
• Employee discount
• Flexible spending account
• Health insurance
• Paid time off
• Parental leave
• Retirement plan
• Tuition reimbursement

Work Location: In person