A Restaurant Assistant General Manager (AGM) partners with the General Manager to oversee daily operations, staff management, and guest satisfaction. They drive sales, manage inventory, enforce food safety codes, and train teams. The AGM acts as the floor leader, resolving customer issues and preparing to step into a GM role. [1, 2, 3, 4]

Key Responsibilities Operational Leadership:

Run daily shifts, ensuring smooth coordination between the front-of-house (FOH) and back-of-house (BOH) teams. [1]

Team Development:

Assist in recruiting, interviewing, training, scheduling, and mentoring staff. [1]

Financial & Inventory Management:

Conduct weekly inventory, manage supply orders, and oversee food and beverage costs to meet budgetary goals. [1]

Guest Experience:

Champion exceptional customer service, respond directly to guest feedback, and proactively resolve complaints. [1, 2]

Compliance & Safety:

Enforce all health department, sanitation, and safety regulations, ensuring all staff maintain current food handler certifications. [1, 2]

Administrative Tasks:

Process payroll, maintain logs, and assist with vendor contracts and deliveries.[1, 2]

Qualifications & Requirements Experience:

Typically 1-3 years of supervisory or management experience in the food service or hospitality industry.

Skills:

Strong problem-solving, conflict resolution, communication, and business math/accounting skills.

Certifications:

Valid Food Handler's Card and current ServSafe Manager Certification are highly preferred.

Physical Demands:

Ability to stand and walk for extended periods, and lift/move up to 50 lbs. [1, 2, 3, 4]

Pay:

$46,939.59 - $56,529.40 per year

Benefits:

Employee discount Flexible schedule Paid time off

Work Location:

In person