Assistant General Manager

Assistant General Manager

The Assistant General Manager (AGM) is a key leader on the Front-of-House (FoH) team, supporting overall restaurant operations and driving excellence in guest experience, team development, and execution. The AGM demonstrates professionalism, community awareness, and strong leadership presence, actively contributing to a positive culture and consistent operational standards.

Reports to: GM

Essential Functions & Responsibilities:

• Lead all FoH operations, including guest service, staffing, inventory control (beverage/dry goods), and implementation of policies and procedures.
• Collaborate with the GM to meet budget goals, execute service standards, and adapt to changing business needs.
• In partnership with GM assist with hiring, onboarding, and training for FoH team members, ensuring high performance and strong retention.
• Actively lead the floor for 56 hours per shift, engaging with guests, coaching the team, and supporting operational flow.
• Conduct daily pre-shift meetings to align the team around goals, service priorities, and any updates.
• Support a culture of positivity, accountability, and hospitality across all shifts.
• Review and approve POS transactions, including comps, voids, discounts, and tip reporting to ensure accuracy and compliance.
• Handle guest recovery moments with professionalism and follow-up to ensure satisfaction.
• Maintain a clean, safe, and organized work environment, supporting sanitation and service expectations.
• Collaborate on labor scheduling based on sales forecasts, staffing needs, and guest demand.
• Communicate effectively with team members, Shift Leads, and GMs to ensure smooth shift execution.
• Provide regular coaching and feedback to drive team development and promote internal growth.
• Monitor and respond to guest feedback, online reviews, and in-house surveys to support service excellence.

Knowledge, Skills, & Abilities:

• 2+ years of experience in food and beverage management, preferably in a high-volume or upscale concept.
• Experience leading FoH teams and understanding service standards, guest recovery, and POS systems.
• Valid food handler and liquor licenses as required by local regulations.
• Strong communication and interpersonal skills.
• Detail-oriented with the ability to prioritize tasks and meet deadlines.
• Passionate about guest service and team development.
• Professional, approachable, and solutions focused.
• Ability to handle confidential information with discretion.

Supervisory Responsibilities:

Directly leads the FoH employees in partnership with GM. Carries out supervisory responsibilities in accordance with company policy and applicable law. Responsibilities include planning, assigning, and directing work on a shift basis; interviewing, hiring, and training employees; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and/or Experience:

Two years of related experience and/or training. Previous high-volume restaurant / food and beverage experience preferred. Supervisor experience. Must have basic knowledge of dining room and service procedures.

Language Skills:

Ability to read, write and speak fluently, in the primary language of the property location. Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and interpret procedure manuals. Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public.

Reasoning Ability:

Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists. Ability to successfully re-prioritize tasks in a moment's notice. The ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios. Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll.

Confidentiality:

Due to the sensitive nature of the information dealt with, all job-related information will be held in strict confidence unless otherwise directed by the CEO or CPO.

Physical Demands and Working Environment:

The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

Environment:

Work is performed primarily in a restaurant setting with public contact and frequent interruptions.

Physical:

Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information.