Assistant General Manager

Assistant General Manager Campus Restaurant Operations

Help run a high-volume campus restaurant through two focused semesters, then enjoy an extended summer break that aligns with the academic calendar. Most restaurant management jobs run nearly year-round with little time away. This role is different.

During the roughly thirty‑two‑week academic operating season, you'll help lead every part of a fast‑paced, high‑volume restaurant. At the end of the school year, our campus locations close for the summer, and team members are separated from employment for the off‑season, with the opportunity to return for the following academic year based on business needs and performance. It's a unique schedule that offers time to recharge, travel, spend time with family, pursue other opportunities, or simply enjoy the summer before returning to campus operations.

A schedule built around the academic calendar. Work hard during the busy campus season, then enjoy an extended summer break while the university is on recess.

A campus, not a chain box. Be part of an operation embedded in campus life, with the energy and rhythm of the school year.

Steadier, high-volume business. Campus meal‑plan infrastructure provides more predictable traffic than many traditional restaurant concepts.

Real room to grow. Strong Assistant General Managers have opportunities to advance into General Manager, multi‑unit, and field leadership roles as we continue to expand.

Meaningful leadership. Play a key role in restaurant performance, team development, operational execution, and business results.

Lead your team. Recruit, hire, train, coach, and retain a strong front‑and‑back‑of‑house team while building a culture of accountability, teamwork, and hospitality.

Run the operation. Help direct daily operations, maintain high standards for food quality, cleanliness, food safety, and sanitation, and oversee inventory, ordering, and vendor relationships.

Support the business. Assist with labor management, food cost, controllable expenses, and restaurant financial performance while using sales and operational data to drive results.

Drive the guest experience. Set the standard for hospitality, resolve guest concerns professionally, and ensure consistent execution of brand standards every day.

• 3–5 years of restaurant management experience with increasing responsibility.
• At least 2 years leading supervisors or large hourly teams.
• Strong leadership, financial acumen, and decision‑making skills in a fast‑paced, high‑volume environment.
• A genuine commitment to hospitality and delivering an outstanding guest experience.

• Hourly, non‑exempt position with overtime paid in accordance with applicable federal, state, and local law.
• Competitive hourly pay.
• Healthcare, dental, vision, sick leave, and 401(k) eligibility.
• Performance‑based advancement opportunities and clear career paths into General Manager, multi‑unit, and field leadership roles.
• Must be able to stand and move for extended periods and regularly lift up to 50 pounds.