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AR
Agora Restaurant
Assistant General Manager
Career Insights for Restaurant / Food Service Manager
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Based on Maryland data
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What they do
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.
$61,854 / year median in Maryland
+6% projected growth
Job Description
Overview The Assistant General Manager (AGM) is responsible for supporting the General Manager in overseeing all restaurant operations, staff performance, guest experience, and financial performance while maintaining Agora's operational and hospitality standards. The AGM plays a critical leadership role in daily operations by ensuring efficient service, strong team development, operational consistency, and exceptional guest satisfaction. The AGM must lead by example through professionalism, accountability, organization, and hands-on leadership. Responsibilities Assist the General Manager in overseeing daily restaurant operations Supervise FOH and BOH teams to ensure smooth and efficient operations Support hiring, training, coaching, and development of restaurant staff Ensure high standards of guest service, food quality, cleanliness, and professionalism Assist with scheduling, labor management, and staffing levels Support inventory management, ordering, and operational cost control Handle guest concerns and support guest recovery efforts professionally Ensure compliance with health, safety, sanitation, and alcohol regulations Monitor operational performance and assist in implementing improvements Conduct floor walkthroughs and maintain operational accountability Support employee performance evaluations and disciplinary processes Assist with opening and closing management responsibilities Collaborate with kitchen and bar management teams to maintain operational consistency Support achievement of sales, labor, and profitability goals Foster a culture of hospitality, teamwork, professionalism, and accountability Act as Manager on Duty when required and support all operational needs Skills Proven experience in quick service & fast food restaurant management or casual dining environments with supervisory responsibilities. Strong knowledge of food preparation techniques, culinary processes, and kitchen management. Familiarity with POS systems such as Toast POS. Excellent team management skills with experience in staff training, interviewing, and leadership development. Ability to perform basic math calculations for cash handling and inventory management accurately. Deep understanding of food safety management practices and compliance standards. Effective communication skills for managerial communication and team leadership. Experience in managing hospitality teams within the food industry including catering or banquet services is preferred. Competence in managing budgets, analyzing profit & loss statements, and implementing cost-saving strategies. Knowledge of food industry trends including fine dining experience or bar/café environments is a plus. Join us to lead a vibrant team dedicated to delivering memorable dining experiences! We value energetic leaders who thrive on teamwork, operational excellence, and customer satisfaction—ready to make a positive impact every day!