Restaurant Assistant General Manager

Restaurant Assistant General Manager

• Ensures flawless execution of every detail, every shift, by every team member, to exceed guest expectations at all times.
• Provides direction, coaching, training and development for team members including food quality, service standards, safety, sanitation, and company policies.
• Ensures all food, beverage and service standards, policies and procedures are adhered to.
• Partners with the GM to ensure financial performance of the restaurant.
• Ensures consistent execution of all systems, standards, inventory and cost controls.
• Creates and implements plans that improve financial performance across the operation.
• Plans, executes and follows up on new company initiatives in partnership with the GM.
• Utilizes the catering team to inspire community involvement and build sales.
• Schedules support the positive performance of the restaurant by verifying the right people are in place and par levels are met.
• Interviews and assists in final selection of all team members, maintaining staffing par levels.
• Verifies all daily administration is carried out according to policy and standards.
• Anticipates changing business needs through proactive organization and planning.
• Communicates effectively with guests, team members, management, local owners, Station 5 team, and vendors.
• Responds to guest feedback promptly and ensures positive guest recovery.
• Ensures cleanliness of exterior and interior facilities and sufficient supply levels.
• Follows safety procedures and standards when operating all equipment.
• Provides a safe, professional, non‑hostile, harassment‑free working environment.
• Handles multiple priorities, works under stress and exercises good judgment.

• High school diploma or GED; some college preferred.
• Minimum of three years of high‑volume full‑service restaurant management experience.
• Exceptional leadership and motivational skills.
• Must attract, train, develop and retain top team members.
• Exceptionally strong guest service focus for an exceptional dining experience.
• Ability to define, measure and attain financial goals with focus on sales growth, guest count increases, staffing levels, guest service metrics, cost of goods and labor cost management.

Performs duties that require bending, lifting, reaching and turning; transports items weighing up to 50 lbs.; able to stand up to 8 hours or longer if needed.

• Ability to sit or stand for extended periods in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Dexterity required for handling food items and dishes.

Mid‑Senior level

Full‑time

Management and Manufacturing

Restaurants