Assistant General Manager

Job Summary

Working as an Assistant General Manager, you will partner closely with the General Manager to lead all aspects of foodservice operations while delivering an exceptional guest and client experience. This role is responsible for supporting financial performance, operational excellence, culinary quality, safety and sanitation standards, and team development. The Assistant General Manager will help drive a culture of hospitality, accountability, and continuous improvement while ensuring day-to-day operations align with business goals and client expectations.

Key Responsibilities

• Support the General Manager in overseeing daily foodservice operations to ensure service excellence and achievement of financial objectives
• Maintain account performance in alignment with approved budgets, forecasts, and client expectations
• Lead and develop front-line teams and managers through hiring, onboarding, coaching, performance management, and succession planning
• Promote a culture of safety, sanitation, and operational compliance while ensuring adherence to company policies and applicable regulations
• Manage food cost controls, purchasing processes, inventory management, and waste reduction initiatives
• Ensure consistent execution of food quality, presentation, and hospitality standards across all service areas
• Maintain knowledge and compliance with HACCP procedures, food safety standards, and proper food storage and handling practices
• Support catering and event execution to ensure seamless delivery and exceptional guest experiences
• Monitor labor performance, scheduling, productivity, and staffing levels to meet operational demands
• Review operational processes and identify opportunities to improve efficiency, service levels, and team performance
• Participate in employee meetings, training programs, and cross-functional collaboration initiatives
• Prepare and monitor budgets, financial reports, flash reports, and operational forecasts
• Partner with culinary leadership on menu planning and program execution
• Oversee cash handling procedures, reconciliations, and financial controls as applicable
• Complete additional projects and operational initiatives as assigned

Qualifications

• Bachelor’s degree preferred, or equivalent combination of education and relevant professional experience
• 5–7 years of progressive foodservice leadership experience, including experience managing high-volume or upscale dining operations
• Multi-unit or multi-outlet foodservice management experience preferred
• Strong catering and events experience required
• Demonstrated expertise in food cost management, purchasing, production, inventory controls, and financial performance management
• Working knowledge of HACCP principles, food safety standards, and regulatory compliance requirements
• Experience preparing budgets, forecasts, and operational reporting
• Strong leadership, coaching, and employee development capabilities
• Excellent organizational skills with the ability to prioritize and adapt in a fast-paced environment
• Effective conflict resolution, decision-making, and problem-solving skills
• Strong client relationship management and executive presence
• Excellent written and verbal communication skills
• Proficiency with Microsoft Office Suite, including Word, Excel, and PowerPoint
• ServSafe and/or Department of Health certification preferred