Assistant General Manager The Toasted Yolk Café -

Mont Belvieu, Texas Salary:

$50,000+, Depending on Experience Full-Time | BOH-Heavy, Whole-Restaurant Leadership Role The Toasted Yolk Café in Mont Belvieu is seeking an experienced, hands-on Assistant General Manager to help lead the entire restaurant, including both back-of-house and front-of-house operations. This is a BOH-heavy position, and meaningful, hands-on kitchen leadership experience is strongly preferred. However, this is not solely a Kitchen Manager position. The AGM will help lead the entire restaurant, including the kitchen, dining room, employees, guest experience, operating standards, cost controls, and shift execution. We need a complete restaurant leader who understands that successful operations require both excellent food and excellent service. Position Responsibilities Back-of-House Leadership Lead daily kitchen operations with urgency, organization, and accountability Direct cooks, prep employees, dish staff, and other BOH team members Ensure the kitchen is properly staffed, prepared, stocked, and ready for service Maintain recipe, portion, presentation, quality, and ticket-time standards Manage prep levels, production, pars, ordering, inventory, and product rotation Monitor food costs, waste, overportioning, and improper product usage Enforce food-safety, sanitation, temperature-control, and workplace-safety standards Maintain a clean, organized, inspection-ready kitchen Train, coach, evaluate, and develop BOH employees Work alongside the team and assist on the line when operationally necessary Front-of-House Leadership Lead hosts, servers, bussers, bartenders, and other FOH employees Ensure guests are welcomed promptly and receive attentive, professional service Conduct pre-shift meetings and communicate goals, expectations, and daily priorities Maintain dining-room cleanliness, readiness, appearance, and atmosphere Remain visible during service and perform regular table touches Monitor ticket times and communication between the kitchen and service team Coach employees on hospitality, menu knowledge, suggestive selling, and teamwork Ensure employees assist all guests—not only the tables assigned to them Address guest concerns promptly, respectfully, and with sound judgment Review checks, discounts, voids, comps, and ticket accuracy Oversee cash handling, POS procedures, opening, closing, and shift changes Support catering, to-go, delivery, and other off-premises sales Whole-Restaurant Management Assist with recruiting, interviewing, hiring, onboarding, training, and scheduling Direct and supervise employees across BOH and FOH operations Establish clear expectations and address performance or conduct problems directly Manage labor based on sales volume and operational needs Complete required reports, audits, checklists, and administrative responsibilities Help control food, labor, and operating costs without sacrificing quality or service Build cooperation and accountability between the kitchen and dining-room teams Protect the restaurant's culture, assets, reputation, and profitability Serve as the acting General Manager when the General Manager is unavailable Back-of-House Experience Strongly Preferred Meaningful, hands-on BOH restaurant experience is strongly preferred, particularly experience in kitchen leadership or restaurant management.

The ideal candidate will understand:

Kitchen and line execution Prep and production systems Food safety and sanitation Inventory and ordering Food-cost and waste control Recipe and portion compliance Ticket-time management Kitchen staffing and employee development The successful candidate must also be comfortable leading FOH employees and managing the guest experience. This position requires someone who can move confidently between the kitchen and dining room, identify problems before they affect the guest, and hold the entire restaurant accountable. Breakfast, brunch, high-volume, full-service, or scratch-kitchen experience is strongly preferred. Our Leadership Values Our leaders are expected to demonstrate:

Integrity:

Do what is right, even when no one is watching.

Stewardship:

Treat the business, its resources, and its people with care.

Servant Leadership:

Lead from the front and never ask the team to do something you would not do.

Accountability:

Own results, address problems, and follow through.

Excellence:

Maintain high standards and never become careless or complacent.

Humility:

Remain teachable, accept feedback, and put the team above ego.

Compassion:

Treat employees and guests with dignity while maintaining appropriate expectations.

Consistency:

Enforce the same standards on every shift and with every employee. Our company is built on Christian faith-inspired principles , strong families, honest work, service to others, personal responsibility, and excellence. Employees are not required to share any particular religious belief, but every leader must respect and consistently uphold the company's values and culture. Qualifications Restaurant-management or supervisory experience required Meaningful, hands-on BOH restaurant experience strongly preferred At least two years of restaurant leadership experience preferred Ability to lead both BOH and FOH employees Strong understanding of hospitality and full-service restaurant operations Knowledge of food cost, labor, inventory, sanitation, and kitchen systems Ability to train, coach, develop, and hold employees accountable Strong communication, organization, and problem-solving skills Bilingual in English and Spanish strongly preferred Demonstrated willingness and ability to consistently implement and uphold the ownership group's values, vision, operating standards, and expectations—even when ownership is not present Must live within, or be willing to relocate within, a 35-minute commute of the restaurant Must be willing and able to complete required training at The Toasted Yolk Café's New Caney location Dependable attendance and reliable transportation Availability to work early mornings, weekends, holidays, and varying shifts Ability to perform the physical duties associated with restaurant operations Willingness to complete background and employment-verification checks Compensation and Growth Annual salary: $50,000+, depending on experience Significant opportunity for advancement based on performance and readiness Opportunity to help develop teams and support future restaurant openings Our franchise group is actively growing and preparing to open additional locations. A high-performing AGM who consistently delivers results, develops employees, protects the culture, and demonstrates command of both BOH and FOH operations may have the opportunity to advance rapidly into a General Manager, new-store opening, multi-unit, or other senior operational role. Advancement is based on leadership, performance, business results, and organizational needs—not simply time in the position. If you are a hands-on restaurant leader who values operational excellence, genuine hospitality, accountability, and service to others—and you want to grow with an expanding restaurant group—we would like to hear from you.

Pay:

From $50,000.00 per year

Benefits:

Employee discount Flexible schedule Paid time off Paid training Application Question(s): Are you willing to attend training in New Caney, Texas for up to 8 weeks? Are you willing and able to consistently implement and uphold the ownership group's values, vision, operating standards, and expectations—even when ownership is not present?

Education:

High school or equivalent (Required)

Experience:

Restaurant management: 2 years (Required) Kitchen management: 2 years (Preferred)

Language:

Spanish (Preferred)

Work Location:

In person