A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Assistant General Manager LGO Hospitality - 3.4 Santa Monica, CA Job Details Full-time $80,000 - $90,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Vision insurance Qualifications Staff supervision Operations management ServSafe Budget control Team leadership In-person customer service Labor cost analysis Performance management Kitchen cost control Hospitality industry experience Food and beverage industry expertise ServSafe Food Manager Certification Restaurant cost management Managing food service teams Staffing management General management Full Job Description
DINER ANTONETTE ASSISTANT GENERAL MANAGER
Location Santa Monica, California Classification Full-Time; In-Person Compensation $80,000 - $90,000 per year Reports To General Manager / Ownership Advancement Position is intended to develop into the General Manager role based on performance and readiness. 1.
POSITION SUMMARY
The Assistant General Manager is responsible for supporting the day-to-day operation of Diner Antonette and assisting with service, staffing, training, guest relations, restaurant standards, and financial and administrative functions. This is a hands-on management position with regular floor presence and direct responsibility for supporting the restaurant team. The position is intended for an experienced restaurant manager who is capable of assuming increased responsibility and, based on performance and readiness, advancing into the General Manager role. 2.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Assist in overseeing daily restaurant operations and provide consistent management presence during service. Maintain standards for food quality, hospitality, cleanliness, organization, maintenance, and service execution. Train, coach, and develop managers, supervisors, and hourly employees; address performance and conduct issues promptly and appropriately. Assist with recruiting, interviewing, hiring, onboarding, scheduling, and retention for front- and back-of-house employees. Respond to guest concerns and service issues using sound judgment and appropriate follow-through. Support labor management, cost controls, purchasing, reporting, and other financial and administrative functions of the restaurant. Work with ownership and senior leadership to understand all material aspects of the operation and prepare for increased management responsibility. Perform other duties reasonably related to the position and restaurant operations as assigned. 3.
QUALIFICATIONS
Minimum of two (2) years of restaurant management experience in a high-volume, polished casual, upscale casual, or comparable hospitality environment. Valid ServSafe Manager certification. Strong floor presence and ability to lead calmly and decisively during high-volume service. Strong communication, organization, follow-through, and judgment. Ability to manage employees, maintain standards, and address performance issues directly and professionally. Working knowledge of restaurant operations, including service, staffing, labor, cost control, food and beverage operations, and guest relations. Demonstrated interest in assuming broader management responsibility and developing into a General Manager role. 4.
BENEFITS
Two (2) weeks of paid vacation per year.
Pay:
$80,000.00 - $90,000.00 per year
Benefits:
Dental insurance Health insurance Paid time off Vision insurance
