Assistant General Manager - Blue Box Café by Daniel Boulud - Costa Mesa

Key Responsibilities

• Support the General Manager in fostering a culture of excellence, professionalism, and accountability.
• Lead, mentor, and develop managers and hourly team members through coaching, training, and performance feedback.
• Promote a positive and collaborative work environment that reflects the company's values and service philosophy.
• Serve as a visible leader on the floor, setting the standard for hospitality and guest engagement.
• Aid in recruiting, onboarding, scheduling, and retention initiatives.

Operations & Guest Experience

• Support the daily execution of all front-of-house operations while partnering with culinary leadership to ensure seamless service.
• Ensure all policies, service procedures, and operational standards are consistently followed.
• Actively monitor guest satisfaction and resolve concerns promptly and professionally.
• Aid in managing reservations, floor plans, private dining, and service flow during high-volume periods.

Financial & Business Management

• Partner with the General Manager to achieve financial goals through effective labor management, cost controls, and revenue optimization.
• Aid in monitoring labor, food, and beverage costs while identifying opportunities to improve operational efficiency.
• Support inventory controls, purchasing procedures, and financial reporting.
• Help execute initiatives that improve profitability while maintaining exceptional guest experiences.

Pre-Opening & Operational Support

• Assist with all aspects of the restaurant opening, including hiring, onboarding, training, systems implementation, and opening preparations.
• Support cross-functional collaboration with culinary leadership, vendors, and corporate partners to ensure operational readiness.
• Help implement company systems and standards while adapting to California labor requirements and local market needs.

Compliance & Risk Management

• Ensure compliance with all California labor laws, wage and hour regulations, health and safety requirements, and responsible alcohol service standards.
• Maintain safe working conditions and proper food handling procedures.
• Aid in maintaining accurate operational records, documentation, and reporting.

Qualifications & Experience

• 5+ years of progressive restaurant management experience in high-end, high-volume restaurants.
• Previous experience as an Assistant General Manager, Senior Manager, Dining Room Manager, or similar leadership role preferred.
• Experience supporting restaurant openings is highly desirable.
• Strong understanding of restaurant financials, labor management, and operational best practices.
• Proven ability to coach, develop, and motivate high-performing teams.
• Excellent communication, leadership, and guest relations skills.
• Experience working within California labor and regulatory environments is preferred.

Core Competencies

• Operational Leadership
• High-Volume Fine Dining Operations
• Guest Experience Excellence
• Team Development & Coaching
• Labor & Cost Management
• Brand Stewardship
• Problem Solving & Decision Making

Physical & Schedule Requirements

• Ability to stand, walk, and actively support restaurant operations for extended periods.
• Must be available to work days, evenings, weekends, and holidays as business needs require.

Compensation and Benefits

• Compensation: Salary ($80,000.00 - $90,000.00)
• Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Dining Discounts

Required Skills

• Ability to Work Collaboratively With Diverse Teams
• Strong Organizational Skills
• Conflict Resolution skills
• Adaptability to Changing Environments
• Attention to Detail
• Customer Service Orientation
• Strategic Thinking
• Time Management Skills