Assistant General Manager

At QED Hospitality, we believe exceptional hospitality starts with exceptional leadership. As the Assistant General Manager of Broussard's, you are a champion of our culture and core values. You lead with humility, create memorable guest experiences, operate the business with ownership, and inspire your team through coaching, accountability, and service.

The Assistant General Manager partners closely with the General Manager and Executive Chef to oversee daily restaurant operations, ensuring exceptional guest satisfaction, financial performance, and team engagement. This leader is responsible for supporting all front-of-house operations while collaborating across departments to deliver seamless service, maintain operational excellence, and preserve the historic reputation of Broussard's.

• Partner with the General Manager to oversee the daily operations of the restaurant, bar, courtyard dining, and private event spaces.
• Lead by example, fostering a culture of hospitality, accountability, teamwork, and professionalism.
• Coach, mentor, and develop front-of-house managers and hourly team members through ongoing training, feedback, and performance management.
• Create an environment where every guest feels genuinely welcomed and every team member feels valued and supported.
• Work closely with the Executive Chef and culinary leadership to ensure seamless communication between front and back of house.
• Ensure guest dietary restrictions, allergies, special requests, and service expectations are communicated and executed with care.
• Monitor service standards throughout every shift, proactively identifying opportunities to elevate the guest experience.
• Resolve guest concerns promptly, professionally, and with empathy while empowering the team to create memorable recovery moments.
• Oversee staffing levels, scheduling, labor management, and daily operational readiness.
• Support hiring, interviewing, onboarding, coaching, and disciplinary processes in accordance with QED standards.
• Utilize operational reports and financial data to help manage labor costs, revenue performance, and departmental profitability.
• Assist with administrative responsibilities including payroll review, tip distribution, scheduling, inventory support, and operational reporting.
• Utilize systems including POS platforms, Microsoft Excel, OpenTable, and reservation management software to support daily operations and business analysis.
• Partner with the Special Events team to ensure flawless execution of weddings, private events, and large-scale functions.
• Ensure compliance with all health, sanitation, safety, alcohol service, and company operating standards.
• Conduct pre-shift meetings that inspire, educate, and align the team around service expectations and daily priorities.
• Promote a culture of continuous improvement by identifying operational opportunities and implementing thoughtful solutions.
• Support safety initiatives and ensure accidents, incidents, and guest concerns are documented and resolved appropriately.
• Lead the restaurant as Manager on Duty, confidently making operational decisions while maintaining QED's commitment to exceptional hospitality.

• Minimum of three (3) years of progressive restaurant leadership experience, including supervisory or management experience in upscale or fine dining restaurants.
• Strong leadership skills with a passion for coaching, mentoring, and developing hospitality professionals.
• Exceptional guest service and conflict resolution abilities.
• Excellent communication, organizational, and time management skills.
• Experience managing labor, scheduling, operational budgets, and daily financial performance.
• Proficiency with Microsoft Excel, POS systems, OpenTable, and other restaurant management software.
• Strong understanding of food, wine, beverage service, and fine dining standards.
• Ability to remain calm, organized, and solution-focused in a fast-paced environment.

• Previous Assistant General Manager or Senior Restaurant Manager experience.
• Experience in luxury hotels, historic restaurants, or high-volume fine dining establishments.
• Knowledge of banquet, private dining, and event operations.
• Bachelor's degree in Hospitality Management, Business, or a related field (or equivalent experience).

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 lbs. Manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing, and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.

About Broussard's

Since 1920, Broussard's has been a cornerstone of New Orleans' French Quarter, delighting generations of locals and visitors with exceptional French-Creole cuisine, timeless elegance, and genuine Southern hospitality. From brunch in our lush courtyard to refined dinners in our historic dining rooms and handcrafted cocktails in the Empire Bar, every experience reflects over a century of culinary excellence. Broussard's is also one of New Orleans' premier private event destinations, hosting everything from intimate celebrations to grand events for hundreds of guests.