Assistant General Manager

The deli, open for breakfast and lunch, will feature a counter piled with pastries (like za’atar croissants and halva brownies), dips, breads, wraps and salads, and a bar serving coffees and Syrian mint tea. This room will also house a shop selling products, like jalapeno shatta, dates and chilli jam, from across the Med.

As the Assistant General Manager (AGM), you will support the General Manager in overseeing all aspects of restaurant operations to ensure exceptional guest experiences, efficient performance, and a positive team culture. You will help lead and develop staff, manage daily operations, and contribute to achieving financial and service excellence. This role requires a dynamic, hands‑on leader who thrives in a fast‑paced environment and is passionate about hospitality and team success.

• Assist the General Manager in overseeing daily restaurant operations and ensuring smooth, efficient service.
• Lead, coach, and motivate team members to deliver exceptional customer service and maintain brand standards.
• Support the development and implementation of operational strategies to improve efficiency and profitability.
• Help manage budgets, monitor financial performance, and control costs to meet revenue goals.
• Ensure compliance with all health, safety, and licensing regulations.
• Handle guest feedback and resolve complaints promptly and professionally.
• Maintain high standards of cleanliness, follow and enforce company’s policy, organization, and presentation throughout the restaurant.
• Oversee inventory control, ordering, and supplier relationships.
• Assist with staff scheduling, training, and performance evaluations.
• Collaborate closely with kitchen and bar teams to ensure quality and consistency in food and beverage service.
• Support marketing and promotional initiatives to increase restaurant visibility and drive sales.
• Act as the General Manager’s delegate in their absence, ensuring all operations continue seamlessly.

• Previous experience as an Assistant General Manager
  , Restaurant Manager
  , or similar leadership role within hospitality.
• Strong leadership, communication, and problem‑solving skills.
• Proven ability to manage operations, lead teams, and support business growth.
• Excellent customer service and interpersonal skills.
• Strong understanding of restaurant financials, including budgeting and cost control.
• Ability to perform under pressure in a high‑volume, fast‑paced setting.
• Thorough knowledge of food safety and workplace health regulations.
• Flexible availability, including evenings, weekends, and holidays.
• Proficiency with POS systems and restaurant management software is an asset.

• Staff discounts on food and beverages.
• Opportunities for career growth and advancement to General Manager level.
• Supportive and team‑oriented work environment.
• Ongoing training and professional development.