AGM

Assistant General Manager

Restaurant Leadership Full Time On Site

Compensation: Competitive hourly compensation based on experience

Build Your Leadership Career

We are looking for an Assistant General Manager who enjoys leading from the floor, developing employees, and keeping restaurant operations running smoothly. Working alongside the General Manager, you will help create an environment where team members feel supported and guests receive friendly, efficient service.

This position combines daily shift leadership with responsibility for training, service execution, restaurant standards, and cost management. A successful candidate brings clear communication, sound judgment, and a practical approach to solving problems.

Your Role

As Assistant General Manager, you will help turn restaurant goals into consistent daily performance. From preparing the team for a busy rush to coaching an emerging leader, your involvement will directly influence the guest experience and the restaurant’s results.

Team Leadership and Development

Assist with recruiting, onboarding, and training restaurant employees.

Provide clear direction and constructive feedback to Shift Leaders and team members.

Recognize strong performance and address opportunities for improvement.

Help prepare employees for future leadership responsibilities.

Encourage teamwork, accountability, hospitality, and a sense of ownership.

Set the example through a professional attitude and active involvement in daily operations.

Shift Management and Guest Service

Coordinate opening, closing, cleaning, and shift handoff activities.

Prepare staffing, workstations, and supplies ahead of peak service periods.

Position employees effectively to support efficient service during busy shifts.

Uphold expectations for order accuracy, food quality, restaurant appearance, and service speed.

Address guest concerns professionally and help identify ways to improve their experience.

Guide the team through unexpected challenges while maintaining an organized operation.

Sales and Cost Management

Help achieve financial goals through effective staffing, inventory practices, and waste control.

Review sales, transaction counts, labor usage, service times, and guest feedback.

Identify opportunities to improve productivity and reduce unnecessary costs.

Participate in local marketing efforts and community activities.

Work with the General Manager to develop and carry out operational improvements.

Restaurant Administration

Assist with employee schedules, product ordering, inventory counts, and routine administrative tasks.

Keep restaurant records and required documentation accurate and organized.

Follow through on company programs, procedures, and operating expectations.

Maintain current training resources, team communication materials, and operational tools.

Cash and Register Controls

Process guest payments accurately through the restaurant’s point-of-sale system.

Assign registers and verify cash balances according to company procedures.

Complete cash counts and review discrepancies.

Follow established requirements for safe access, deposits, and cash security.

Food Safety and Workplace Standards

Keep the restaurant prepared for health department inspections.

Verify completion of temperature checks, food safety logs, sanitation routines, and line inspections.

Reinforce compliance with company policies, workplace safety requirements, and applicable labor laws.

Maintain a safe, clean environment for employees and guests.

Safeguard restaurant equipment, inventory, cash, and other company assets.

How Success Is Evaluated

Performance in this position is measured through:

Sales results and transaction growth.

Labor efficiency and team productivity.

Service speed, order accuracy, and food quality.

Guest satisfaction and feedback.

Cleanliness throughout guest areas and kitchen spaces.

Food safety practices and inspection outcomes.

Employee development, engagement, and retention.

Consistent shift execution.

Waste reduction and expense management.

Participation in local marketing and community outreach.

Experience and Requirements

Must be at least 18 years of age.

High school diploma or equivalent required.

One to three years of restaurant leadership experience preferred.

Food safety certification preferred, or obtained within the company’s required timeframe.

Food Handler Card as required by the applicable state or local jurisdiction.

Availability for a scheduled 50-hour workweek, including nights, weekends, holidays, and weekdays.

Ability to lead effectively in a busy, high-volume restaurant.

Strong communication, coaching, organization, and problem-solving abilities.

Confidence handling competing priorities and resolving team or guest concerns.

Familiarity with restaurant staffing, labor controls, food safety, and service procedures.

Proficiency with Microsoft Word, Excel, Outlook, and restaurant operating systems.

Ability to regularly stand, walk, bend, stoop, and lift up to 40 pounds.

Professional presentation and conduct that reflect company expectations.

Benefits and Perks

Food discounts.

Flexible scheduling.

401(k).

Scholarship opportunities.

Leadership development and advancement opportunities.

Paid vacation and paid sick leave.

Medical, dental, vision, and additional health benefits for eligible team members.

Quarterly bonus program.

Company-paid state or county mandated Food Handler Card, completed within the required timeframe.

Take the Next Step

This opportunity is ideal for a restaurant leader ready to expand their management experience and contribute to a growing team. You will gain experience supporting business decisions, developing employees, and leading the daily execution that keeps a restaurant successful..