Restaurant Assistant General Manager | Full Time| Lucas Museum of Narrative Art

Overview We are seeking a Restaurant Assistant General Manager who thrives in this environment—someone who is highly organized, floor-focused, and ready to help drive both execution and culture at the highest level. This is a critical leadership role supporting the Restaurant General Manager and helping shape the daily performance of the restaurant. The Restaurant Assistant General Manager aids the Restaurant General Manager in overseeing every managerial, full-time, and part-time position and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Restaurant Assistant General Manager will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. This role will pay an annual salary of $80,000 - $90,000.

Benefits for Full-Time roles:

Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until August 14, 2026. Responsibilities Support all daily restaurant operations with a focus on service excellence and consistency. Act as a visible leader on the floor—driving service, energy, and guest engagement. Assist in managing front-of-house teams, including scheduling, coaching, and performance management. Ensure all service standards and steps of service are executed at a high level. Partner with culinary leadership to ensure seamless communication and execution. Support reservations strategy, table management, and service pacing. Assist with labor management and operational efficiency. Handle guest feedback and service recovery with professionalism and urgency. Help build and maintain a strong, accountable, and high-performing team culture. Qualifications BA or BS with a business-related major; accounting minor or credits preferred. 3-5+ years of experience in restaurant management within upscale or high-volume environments. Experience in modern luxury, high-style, or experience-driven dining concepts is preferred. Strong floor presence with the ability to lead service in real time. Highly organized with strong attention to detail. Ability to manage teams and drive accountability. Strong communication and problem-solving skills. Comfortable in fast-paced, high-energy environments. Experience with restaurant openings or high-profile venues is a plus. Ability to work nights, weekends, and holidays as needed.