Position Summary The Assistant General Manager (AGM) is a hands-on leadership position responsible for supporting the General Manager in the daily operation of the entire bar and grill. The AGM oversees both front-of-house and back-of-house operations, helps lead and develop the entire restaurant team, and ensures that guests receive excellent food, drinks, service, and hospitality. The AGM is expected to be able to step into any position in the restaurant, including hosting, serving, bartending, cooking, prep, dishwashing, and other back-of-house responsibilities. This position requires a leader who is willing to lead from the front, jump in wherever needed, and maintain high standards throughout every shift. Key Responsibilities Restaurant Operations & Leadership Assist the General Manager with the daily operation and management of the restaurant. Oversee and support all front-of-house and back-of-house staff. Lead shifts and ensure the restaurant operates smoothly, efficiently, and according to company standards. Serve as a manager on duty when the General Manager is not present. Assist with opening and closing procedures. Ensure all areas of the restaurant are clean, organized, properly stocked, and ready for service. Maintain high standards for food quality, beverage quality, customer service, cleanliness, and hospitality. Identify operational problems and take appropriate action to resolve them. Communicate effectively between front-of-house and kitchen staff. Assist the General Manager with daily administrative and operational tasks. Hands-On Restaurant Experience The AGM must be willing and able to work every position within the restaurant, including: Front of House Hosting and greeting guests Serving tables Bartending Running food and beverages Bussing and resetting tables Handling guest concerns and providing exceptional customer service Back of House Cooking and working the line Food preparation Dishwashing and kitchen cleaning Assisting with kitchen organization and sanitation Supporting the Kitchen Manager and kitchen team during busy periods The AGM should never be above stepping into any position when the business needs additional support. Qualifications Previous restaurant supervisory or management experience preferred. Experience in both front-of-house and back-of-house restaurant operations strongly preferred. Strong knowledge of restaurant service, bartending, kitchen operations, and hospitality. Ability to lead and motivate a diverse restaurant team. Strong communication, organization, and problem-solving skills. Ability to manage multiple priorities in a fast-paced environment. Comfortable with scheduling, labor management, ordering, inventory, and basic cost control. Comfortable using POS systems and standard restaurant technology. Food-safety and responsible alcohol-service certification preferred. Must be willing to work evenings, weekends, holidays, and high-volume events as needed. Must be able to stand, walk, lift, bend, and work for extended periods in both front- and back-of-house environments. Benefits Offered to full time staff Medical, dental, vision insurance Paid time off Accrue immediately! Life Insurance paid by company Short term Disability Long term Disability Accident Insurance 401k with match starting immediately upon hire Benefits for all staff Discount meals while working: 50% discount on the clock, 25% discount off the clock Dirty s Bar and Grill is an equal opportunity employer.