AGM-The Bungalow Kitchen

About the Role

The Assistant General Manager (AGM) supports the General Manager in leading daily front-of-house operations, guest experience, staff performance, and compliance for a fast-paced, elevated California bistro. The AGM helps drive service standards, responsible alcohol service, and a positive team culture while working closely with the General Manager and Director of Operations to ensure operational excellence, financial performance, and compliance with company policies and California regulations.

Responsibilities

• Operations & Leadership
  • Oversee front-of-house operations during shifts, ensuring smooth and efficient service.
  • Recruit, train, schedule, and supervise FOH staff in compliance with California wage and hour laws.
  • Ensure accurate timekeeping and that non-exempt staff receive required meal and rest breaks.
  • Provide coaching, performance feedback, and documentation in partnership with the General Manager.
• Guest Experience
  • Maintain a visible floor presence to ensure a high level of guest satisfaction with minimal office time during service.
  • Resolve guest concerns promptly and professionally, escalating when necessary.
  • Uphold service standards and the elevated bistro experience.
• Responsible Beverage Service
  • Ensure all alcohol service complies with California ABC laws and Responsible Beverage Service (RBS) requirements.
  • Confirm staff maintain valid RBS certification and follow ID verification procedures.
  • Manage situations involving intoxicated guests and document incidents.
• Financial & Administrative
  • Support cash handling, POS management, daily reporting, and labor cost control.
  • Assist with ordering, inventory, and vendor coordination for the front of house.
• Compliance & Safety
  • Ensure compliance with California labor laws, health codes, and Cal/OSHA safety standards.
  • Report and document incidents, injuries, and unsafe conditions.

Physical Demands

• Ability to stand and walk for extended periods, often for the duration of a shift.
• Ability to lift and carry moderate loads (typically up to 35 pounds), such as trays, glass racks, and supplies.
• Ability to bend, reach, and move quickly in a fast-paced environment.
• Frequent interaction with guests and staff, including clear verbal communication.

Qualifications

• California Food Handler Card required, or must be obtained within 30 days of hire.
• California Responsible Beverage Service (RBS) Certification required within 60 days of hire.
• ServSafe Manager Certification preferred, or obtained within 30 days of hire.
• Minimum of 3 years of hospitality or restaurant experience, including supervisory or management responsibility.
• Strong knowledge of California labor laws, wage and hour requirements, and responsible alcohol service.
• Good knowledge of California wine and craft cocktails preferred.
• Proficiency with POS systems, scheduling software, and Microsoft Office.