Assistant General Manager

Harmar, PA | High-Volume Casual Dining | $60,000–$65,000

If you’re the kind of restaurant manager who would rather be on the floor leading the team than managing from the office
, this could be a strong next move.

We’re hiring an Assistant General Manager for a busy, high-volume casual dining restaurant. You’ll work alongside the General Manager to lead daily operations, develop the team, deliver a consistently strong guest experience, and keep an eye on the numbers that drive restaurant performance.

This is a great opportunity for an experienced restaurant manager ready for more responsibility, visibility, and room to grow.

• $60,000–$65,000 base salary
• Medical, dental, and vision insurance
• 401(k) program
• Paid time off
• Employee dining discounts
• Career growth and advancement opportunities

• Lead restaurant operations and support smooth execution during high-volume shifts
• Coach, train, and develop hourly team members
• Assist with recruiting, onboarding, scheduling, and employee retention
• Maintain high standards for food quality, service, cleanliness, and hospitality
• Manage labor based on sales and business needs
• Support inventory management, ordering, and cost controls
• Handle guest concerns and create positive resolutions
• Monitor operating expenses and help achieve restaurant financial goals
• Maintain health, safety, sanitation, and company standards
• Partner with the General Manager to continuously improve restaurant performance

• 2+ years of restaurant management experience
• Experience working in a
  high-volume, fast-paced restaurant
• Understanding of restaurant P&L statements and financial performance
• Hands-on experience with scheduling, labor management, and inventory
• Strong coaching and team-development skills
• Confident decision-making during busy shifts
• Strong communication and guest-service skills
• A leadership style that is visible, approachable, and accountable

You enjoy developing people, solving problems in real time, and creating the kind of restaurant where both employees and guests want to come back.

You understand that great restaurant leadership isn't about watching the operation from the sidelines—
it's about being part of it.