Restaurant Assistant General Manager

About the role

We are looking for an Assistant General Manager to lead, coach, and work alongside our teams to deliver great food and welcoming guest experiences. Your leadership will help shape the experience guests return for.

Responsibilities

• Bring a minimum of one year of management or leadership experience.
• Experience in food service, retail, hospitality, or hotel management (preferred).
• Lead a high-performing team alongside the General Manager to deliver operational excellence.
• Provide an exceptional guest experience and foster a welcoming, supportive environment.
• Demonstrate conflict-resolution skills and strong verbal and written communication skills.
• Recruit, hire, train, and manage restaurant team members and shift managers.
• Identify high-potential talent and support growth through ongoing development and recognition.
• Follow operational, inventory, and food safety procedures to maintain consistent restaurant standards.
• Assist with scheduling, labor management, expense control, and local restaurant marketing efforts.
• Lead with a culture of food safety that meets company standards for food quality, safety practices, and cleanliness.
• Work 45 hours per week on a variable schedule, including opening, mid, and closing shifts, as well as weekends and/or holidays.
• Meet the physical requirements of the role, which may include, but are not limited to, standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation.
• Obtain and maintain any required food-safety licenses or certifications in accordance with local, state, and federal regulations.
• Must hold a valid driver’s license, as occasional driving may be necessary.
• Must be at least 18 years old.

Requirements

• Bring a minimum of one year of management or leadership experience.
• Experience in food service, retail, hospitality, or hotel management (preferred).
• Lead a high-performing team alongside the General Manager to deliver operational excellence.
• Provide an exceptional guest experience and foster a welcoming, supportive environment.
• Demonstrate conflict-resolution skills and strong verbal and written communication skills.
• Recruit, hire, train, and manage restaurant team members and shift managers.
• Identify high-potential talent and support growth through ongoing development and recognition.
• Follow operational, inventory, and food safety procedures to maintain consistent restaurant standards.
• Assist with scheduling, labor management, expense control, and local restaurant marketing efforts.
• Lead with a culture of food safety that meets company standards for food quality, safety practices, and cleanliness.
• Work 45 hours per week on a variable schedule, including opening, mid, and closing shifts, as well as weekends and/or holidays.
• Meet the physical requirements of the role, which may include, but are not limited to, standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation.
• Obtain and maintain any required food-safety licenses or certifications in accordance with local, state, and federal regulations.
• Must hold a valid driver’s license, as occasional driving may be necessary.
• Must be at least 18 years old.

Qualifications

• Bring a minimum of one year of management or leadership experience.
• Experience in food service, retail, hospitality, or hotel management (preferred).
• Lead a high-performing team alongside the General Manager to deliver operational excellence.
• Provide an exceptional guest experience and foster a welcoming, supportive environment.
• Demonstrate conflict-resolution skills and strong verbal and written communication skills.
• Recruit, hire, train, and manage restaurant team members and shift managers.
• Identify high-potential talent and support growth through ongoing development and recognition.
• Follow operational, inventory, and food safety procedures to maintain consistent restaurant standards.
• Assist with scheduling, labor management, expense control, and local restaurant marketing efforts.
• Lead with a culture of food safety that meets company standards for food quality, safety practices, and cleanliness.
• Work 45 hours per week on a variable schedule, including opening, mid, and closing shifts, as well as weekends and/or holidays.
• Meet the physical requirements of the role, which may include, but are not limited to, standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation.
• Obtain and maintain any required food-safety licenses or certifications in accordance with local, state, and federal regulations.
• Must hold a valid driver’s license, as occasional driving may be necessary.
• Must be at least 18 years old.

Skills

• Strong leadership and interpersonal skills.
• Excellent communication and problem-solving abilities.
• Ability to multitask and prioritize effectively.
• Knowledge of food service operations and safety protocols.
• Effective time management and organizational skills.
• Ability to work independently and as part of a team.

Benefits

• Competitive pay, plus quarterly bonus.
• Paid time off, including PTO, health days, holidays, and more.
• Parental leave and adoption/surrogacy benefits.
• Tuition assistance and scholarships.
• Recognition programs that celebrate achievements.
• Free mental health, legal, and financial resources.
• Medical & pharmacy, dental, vision, and pet insurance.
• 401(k) with employer match and stock purchase discounts.
• Led by a supportive restaurant leadership team where your voice matters.

Pay

USD $42,000.00 - USD $52,000.00 /Yr.

Schedule

Variable schedule, including opening, mid, and closing shifts, as well as weekends and/or holidays.