What are the responsibilities and job description for the Assistant General Manager position at Cascade Fine Catering?
Job Overview
Cascade Fine Catering is seeking a dedicated Assistant General Manager to join our leadership team in January 2026. Our venues are known for outstanding food, exceptional service, and a supportive, professional work environment. We’re looking for an experienced restaurant leader who embodies knowledgeable, approachable, efficient, energetic, and thoughtful service while upholding company values in a fast-paced, high-volume setting.
The Assistant General Manager will help oversee front-of-house operations, ensure the highest levels of guest satisfaction, maintain operational integrity, and support a profitable department that delivers exceptional service and high-quality products. This role requires strong leadership, a passion for hospitality, and proven food and beverage experience. Candidates should excel in fostering a positive work culture, promoting business growth, meeting budgeted performance goals, and ensuring a seamless guest experience.
Key Responsibilities
- Lead daily front-of-house operations, ensuring exceptional guest service and adherence to company standards.
- Engage with guests, resolve issues, and maintain a personalized, high-quality dining experience.
- Supervise and support service during all meal periods, directing staff and managing floor flow.
- Recruit, hire, train, and develop FOH team members; provide ongoing coaching and performance management.
- Prepare schedules, manage labor budgets, and maintain accurate staffing levels.
- Ensure compliance with all health, safety, labor, and liquor laws, as well as internal policies.
- Oversee food and beverage quality, presentation, inventory, and cost control.
- Drive revenue through upselling, guest engagement, and execution of marketing initiatives.
- Maintain accurate menus, POS updates, training materials, and operational checklists.
- Analyze operational and financial reports, address variances, and support achievement of departmental budgets.
- Liaise with private dining clients and support the execution of catered events.
- Participate in required meetings and complete administrative tasks and reports in a timely manner.
- Stay current on industry trends and continuously elevate the guest service experience.
Requirements
Experience in restaurant management with strong knowledge of FOH operations. Exceptional attention to detail and commitment to quality.
- Proven people-management skills, including training, coaching, and staff development.
- ServSafe Manager, Food Handler, and TIPS certifications required.*
- Proficiency with Microsoft Office Suite and restaurant management systems.
- Strong background in catering, weddings, and event execution.
- Experience with bar service and full understanding of state and local liquor laws.
- Demonstrated ability to manage labor, inventory, waste, and cost controls.
- Excellent verbal and written communication skills; strong interpersonal and conflict-resolution abilities.
- Effective time-management skills and ability to perform under pressure in a high-volume environment.
- Strong business math, accounting, analytical, and decision-making skills.
- Ability to maintain a fast pace with high accuracy for extended periods.
- Ability to hear and respond effectively in a busy, noisy environment.
- Ability to work 55 hours per week, including nights, weekends, and holidays; flexibility to cover shifts when needed.
- Must adhere to all uniform and appearance standards.
Physical Demands
This role requires the ability to see, hear, speak, reach, and frequently lift up to 25 lbs (and occasionally up to 50 lbs). The position involves sitting and standing for 4–8 hours, bending, and moving intermittently throughout the shift. These physical requirements may be met with or without reasonable accommodations.
Pay: $80,000.00 - $100,000.00 per year
Work Location: In person
Salary : $80,000 - $100,000