The Assistant General Manager role is a dynamic, hospitality-driven position that supports the General Manager with restaurant operations. The Assistant General Manager acts to implement the directions of the General Manager and the leadership team. In addition to the General Responsibilities outlined below, the role will have specific delegated responsibilities assigned by the General Manager. The role requires attention to detail and the ability to delegate responsibilities to line level staff.
General Responsibilities:
- Champion a workplace culture that is safe, inclusive, and genuinely fun to be part of
- Maintain clear, open communication across all levels of the organization — from hourly staff to ownership
- Make day-to-day decisions that reflect the directions of General Manager and leadership team
- Maintain a positive guest experience
Staffing & Scheduling
- Help to develop and retain a high-performing Front of House (FOH) team
- Enact disciplinary actions as needed with professionalism and consistency, and communicate those actions to leadership team
- Ensure staff is adhering to scheduled shifts or communicating tardiness/absence
- Implement training SOPs of new hires and for employees learning new roles
- Update leadership on training and certifications of employees
- Identify staff that require additional training and take action to improve performance through coaching, retraining and write-ups when necessary
Bar & Restaurant Operations
- Work with and instruct floor staff to create a positive guest experience
- Ensure completion of task lists and log book entries
- Maintain cleanliness, organization, and upkeep across all front-of-house, bar, storage, and shared spaces
- Implement and enforce Standard Operating Procedures (SOPs)
- Maintain and suggest edits to menus, both physical and digital
- Enforce health code compliance and ABC regulations at all times
- Collaborate with the management team to improve layout and operational efficiency
- Notify leadership of customer communications that are not accurate or up to date
- Ensure that ALL facilities (customer facing and otherwise) are kept clean, organized, and well maintained
- Implement directions of leadership team regarding restaurant operations, such as cost controls and staffing concerns
- Coordinate with BOH on menu changes, product availability, and communicate those changes to FOH team
- Communicate with BOH/FOH on feedback to ensure quality product and menu accuracy
Customer Service
- Enforce Caboose standards for hospitality — every guest, every shift
- Coach staff on anticipating guest needs, menu knowledge, and delivering memorable service
- Handle guest complaints promptly and professionally, turning tough moments into positive outcomes
- Assist in providing materials and feedback for marketing to improve guest experience across digital and in-person channels
- Accommodate special requests as laid out by the General Manager
- Anticipate needs, prevent problems before they occur, and add a personal touch to each guest experience
- Handle all customer interactions and complaints in an efficient, non-confrontational manner, ensuring guests leave feeling the issue has been addressed and corrected as much as possible
Private Events
- Execute events by coordinating floor staff on setup, service, and breakdown
- Ensure that all feedback and communications from event are relayed to leadership team
Administrative Responsibilities
- Upload invoices and receipts from store/online purchases
- Deliver vendor invoices to General Manager for upload
- Assist in completion of monthly inventory accounts
Other Areas of Responsibility
- Take control of specific aspects of restaurant operations assigned by General Manager such as beverage programs, cafe program, or supply stock levels
Pay: $49,798.22 - $60,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
