Assistant General Manager - New Restaurant Opening!

About the Role

This position is ideal for a hands-on leader who thrives in a 100% scratch kitchen environment. The Assistant General Manager ensures smooth, high-quality operations across both front and back of house, driving excellence in food, service, safety, and team development.

Responsibilities

• Oversee and execute all dining room and kitchen systems, demonstrating the ability to run effective shifts in every aspect of the restaurant.
• Provide direction, coaching, training, and development for assistant managers and all team members, focusing on food quality, service standards, safety, sanitation, and company policies.
• Ensure consistent execution of systems, standards, and cost controls.
• Establish and communicate goals regularly to the General Manager and Local Owner.
• Maintain clear and effective communication with guests, team members, management, local owner, Station 5 team, and vendors.
• Oversee cleanliness of interior and exterior facilities and ensure adequate supply levels for team operations.
• Manage back-of-house schedules, maintaining staffing levels, labor goals, and guest satisfaction.
• Oversee department inventory procedures and coach assistant managers on weekly inventory responsibilities.
• Manage back-of-house budgets, including forecasting.
• Assist in interviewing and hiring for all departments to maintain appropriate staffing levels.
• Lead assistant managers and team members to meet food and service standards, ensuring a great guest experience every shift.
• Follow safety procedures and standards when operating equipment.
• Handle multiple priorities, work under stress, and exercise sound judgment.

Requirements

• High school diploma or GED; some college preferred.
• Three to five years of high-volume, full-service restaurant management experience.
• Exceptional leadership and motivational skills.
• Proven ability to attract, train, develop, and retain top-performing team members.
• Strong guest service focus, delivering an exceptional dining experience for every guest.
• Ability to define, measure, and achieve financial goals, including sales growth, guest count increases, staffing efficiency, and cost management (food, labor).

Physical Requirements

• Perform duties requiring bending, lifting, reaching, and turning.
• Transport items and containers weighing up to 50 lbs.
• Stand for up to 8 hours or longer as needed.
• Sit or stand for extended periods in a restaurant environment.
• Use hands repetitively to handle kitchen equipment, food items, and dishes.
• Reach, bend, kneel, crouch, and climb (including ladders and step stools).
• Exposure to heat and dexterity for handling food and dishes.

Pay

Competitive base salary of $65,000 - $75,000, plus monthly bonuses.

Benefits

• Medical, dental, and vision insurance.
• 401K plan.
• Employer-paid life insurance and vacation.
• Life Assistance Program.
• Team Member Assistance Fund.
• Upbeat, exciting, and fun work environment with opportunities for advancement.