Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Assistant General Manager
Job
Harvest Tide Steakhouse Restaurant
Lewes, DE (In Person)
$57,000 Salary, Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
70
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Job Summary We are seeking an experienced, motivated, and hands-on Assistant General Manager to help lead daily restaurant operations and support the General Manager in maintaining high standards of service, hospitality, food quality, cleanliness, and profitability. The ideal candidate is energetic, professional, guest-focused, and capable of leading by example on the floor. This position plays a key role in training staff, supporting service, managing guest relations, assisting with inventory and scheduling, maintaining food safety standards, and helping the restaurant achieve sales and operational goals. The Assistant General Manager serves as a leader, coach, and brand ambassador while helping create an outstanding dining experience for every guest. Key ResponsibilitiesRestaurant Operations Support the General Manager in overseeing daily restaurant operations. Lead shifts and ensure smooth, efficient service during meal periods. Work the floor to greet guests, support staff, resolve issues, and maintain service standards. Ensure food quality, presentation, cleanliness, hospitality, and atmosphere meet company expectations. Assist with private events, special functions, and large-party execution. Help identify operational challenges and recommend solutions for improvement. Maintain a professional, organized, and guest-focused restaurant environment. Team Leadership Train, coach, supervise, and motivate front-of-house staff. Assist with interviewing, hiring, onboarding, and staff development. Help create a positive team culture built on accountability, communication, and professionalism. Support scheduling based on business volume and staffing needs. Provide direction during service to ensure employees are working efficiently and communicating effectively. Assist with employee performance feedback, recognition, and disciplinary action when necessary. Promote teamwork between front-of-house, back-of-house, and management. Guest Experience Deliver excellent customer service and ensure guests receive a memorable dining experience. Handle guest concerns and complaints professionally and promptly. Build relationships with regular guests and help cultivate repeat business. Monitor guest feedback and work with management to improve service standards. Lead by example through hospitality, professionalism, and strong floor presence. Financial & Inventory Support Assist management in achieving revenue, labor, and cost-control goals. Help monitor food cost, beverage cost, labor cost, inventory, and purchasing. Maintain food, beverage, supply, and equipment inventories. Assist with ordering, receiving deliveries, and verifying product quality and accuracy. Estimate food and beverage usage to help anticipate inventory needs. Support promotions, marketing efforts, and sales-building initiatives. Help review trends in sales, staffing, and guest traffic to improve restaurant performance. Compliance & Safety Ensure all food safety, sanitation, and health-code standards are followed. Maintain compliance with local, state, and federal food handling regulations. Model proper food safety and workplace safety practices for employees. Help maintain a safe, clean, and organized work environment. Ensure employees follow company policies, procedures, and service standards. Qualifications Previous restaurant management experience required. Experience as an Assistant General Manager, Restaurant Manager, Floor Manager, Service Manager, or similar leadership role preferred. High-volume restaurant experience strongly preferred. Fine dining, steakhouse, or upscale casual experience is a plus. Strong leadership, communication, and organizational skills. Excellent guest service and problem-solving abilities. Ability to motivate, coach, and hold staff accountable. Working knowledge of food safety, sanitation, labor control, inventory, and restaurant operations. Ability to work nights, weekends, holidays, and flexible shifts as needed. Current ServSafe Certification preferred. Knowledge of POS systems, scheduling software, inventory systems, and basic computer programs preferred. Required Skills Restaurant management Team leadership Guest relations Customer service Staff training and development Shift management Food safety and sanitation Inventory management Scheduling support Cost control Sales building Private event execution Problem-solving Written and verbal communication Time management Professionalism High energy and motivation Basic math and financial understanding Language, Math & Reasoning Ability The successful candidate must be able to read, understand, and interpret restaurant policies, business documents, reports, and procedures. Must be able to communicate clearly with guests, employees, vendors, and management. Must be able to use basic math to assist with inventory, pricing, sales, labor, food cost, beverage cost, and daily financial information. Must be able to identify problems, collect information, evaluate options, and make sound decisions in a fast-paced restaurant environment. Supervisory Responsibilities This position assists with supervisory responsibilities in accordance with company policies and applicable laws. Responsibilities may include training staff, assigning work, directing service, supporting scheduling, assisting with performance feedback, addressing guest and employee concerns, and helping maintain accountability during daily operations. Work Environment This position operates in a restaurant environment. The employee may be exposed to moderate noise, hot kitchen areas, cleaning chemicals, and other standard restaurant conditions. Physical Requirements While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach, bend, stoop, kneel, crouch, talk, hear, taste, and smell. The employee may occasionally be required to sit, climb, balance, and lift or move up to 50 pounds. Specific vision abilities required include peripheral vision and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.