Assistant General Manager

POSITION TITLE: ASSISTANT GENERAL MANAGER

REPORTS TO: GENERAL MANAGER

DEPARTMENT: Operations / Front of House

CLASSIFICATION: Full-Time, Exempt (Management)

SUPERVISES: Floor Managers, Supervisors, and all hourly front‑of‑house team members; all restaurant team members in the absence of the General Manager

PAY RANGE: $,000 per year

At Bagatelle, hospitality is more than service—it's an experience. Inspired by the vibrant spirit of the French Riviera, Bagatelle delivers unforgettable dining moments through exceptional cuisine, genuine hospitality, energetic service, and a celebratory atmosphere.

The Assistant General Manager (AGM) is a dynamic hospitality leader who partners closely with the General Manager to oversee all aspects of restaurant operations. As the General Manager's second-in-command, the AGM is responsible for maintaining operational excellence, developing and coaching a high-performing team, driving financial results, and ensuring every guest enjoys an exceptional experience.

The AGM leads by example, fostering a culture of accountability, professionalism, and hospitality while inspiring the team to consistently exceed guest expectations. In the absence of the General Manager, the Assistant General Manager assumes full operational leadership of the restaurant, ensuring seamless execution across all departments.

• Serve as the primary support to the General Manager and confidently lead all restaurant operations in their absence.
• Champion a culture of hospitality, teamwork, accountability, and continuous improvement.
• Lead daily operations while ensuring exceptional execution of service standards and the Bagatelle guest experience.
• Maintain a visible presence on the dining room floor during service, actively engaging with guests and supporting the team.
• Conduct pre-shift line‑ups to communicate menu updates, service priorities, VIPs, and operational expectations.
• Monitor operational performance and proactively address opportunities to improve efficiency, quality, and guest satisfaction.
• Coordinate facility maintenance, repairs, and preventative maintenance to maintain an exceptional physical environment.
• Execute company initiatives, brand standards, and operational procedures with consistency, including opening and closing procedures and manager checklists.
• Review daily operational reports and communicate key business trends and operational updates to senior leadership.

• Recruit, interview, hire, onboard, and retain exceptional hospitality professionals in accordance with Company hiring procedures and applicable law, including the NYC Fair Chance Act and pay transparency requirements.
• Lead, mentor, and develop managers and hourly team members through consistent coaching and feedback.
• Conduct regular performance evaluations, development conversations, and succession planning.
• Address performance and conduct concerns through timely coaching and documented corrective action in partnership with the General Manager and Human Resources.
• Foster an inclusive, respectful, and high-performance culture focused on accountability, teamwork, and professional growth.
• Create and manage schedules that align staffing levels with business needs while effectively managing labor costs.
• Promote employee engagement and morale through recognition, communication, and leadership presence.
• Receive and respond to employee concerns professionally; promptly escalate any complaint of harassment, discrimination, retaliation, or safety to the General Manager and Human Resources in accordance with Company policy.

• Create memorable guest experiences by leading service with warmth, energy, and attention to detail.
• Build…