Assistant General Manager - Restaurant

Position Summary

The Assistant Manager / Front of House Manager leads daily floor operations for a mid-upscale, high-volume restaurant on the South Carolina coast. This is a hands-on leadership role for a restaurant running significant nightly covers across multiple dining areas, where guests expect polished, attentive service at a brisk pace. The Assistant Manager reports to the General Manager and partners closely with the Executive Chef to keep the floor, the kitchen, and the guest experience in sync during peak volume.

Key Responsibilities

• Run opening, mid-shift, and closing floor shifts, directing servers, bartenders, hosts, and support staff through high-volume service

• Own the guest experience: table flow, wait times, special requests, and resolving complaints in the moment

• Hire, train, schedule, and coach front-of-house staff; manage performance and disciplinary issues as they arise

• Control labor cost against sales forecasts, adjusting staffing in real time through peak and shoulder hours

• Partner with the Executive Chef and BOH leadership on ticket times, menu rollouts, and 86'd-item communication

• Oversee cash handling, POS accuracy, nightly close-out, and deposit procedures

• Maintain compliance with health department, responsible alcohol service, and workplace safety regulations

• Lead pre-shift meetings and ongoing training on service standards, menu knowledge, and upselling

• Work the floor during peak rushes seating, running food, bussing, or tending bar as needed

• Support inventory counts, ordering, and vendor relationships for bar and front-of-house supplies

Qualifications & Experience

• 3+ years of restaurant management experience, including at least 1 2 years in a high-volume, full-service environment

• Proven track record leading front-of-house teams of 20+ staff through peak dinner or weekend service

• Experience in upscale casual, mid-upscale, or fine-dining service standards strongly preferred

• Working knowledge of POS systems, labor scheduling software, and basic P&L / cost controls

• ServSafe and a responsible alcohol service certification (TIPS or equivalent), or ability to obtain within 30 days

• Strong floor presence calm under pressure, decisive, and comfortable managing guest escalations

• Flexible schedule, including nights, weekends, and holidays; coastal markets run heavy volume through peak season

• Hospitality-first mindset with a genuine coaching and team-building orientation

Compensation & Benefits

• Base salary: $75,000, plus performance-based bonus

• [Add medical/dental/vision, PTO, 401(k), dining discounts, or relocation assistance here if offered]

• Clear path toward General Manager for strong performers within a growing restaurant group

About the Restaurant & Work Environment

A mid-upscale, high-volume restaurant on the South Carolina coast, built around a polished, service-driven concept with steady year-round business that intensifies through the spring and summer tourist season. Multiple dining areas dining room, bar, and outdoor/patio seating with nightly covers that reward a leader who thrives on pace and precision.