Position Summary

The Assistant General Manager in Training is a developmental restaurant leadership role designed to prepare qualified candidates for promotion into an Assistant General Manager position within approximately 6-12 months, based on performance, training completion, leadership readiness, and business needs. This position supports the General Manager in daily restaurant operations, team leadership, guest experience, food safety, operational execution, sales-building initiatives, and employee development. The Assistant General Manager in Training will learn to lead the restaurant in the absence of the General Manager while upholding company standards, policies, procedures, and brand expectations.

Key Responsibilities

Restaurant Operations

• Support daily restaurant operations to ensure efficient, consistent, and high-quality execution.
• Assist the General Manager with opening, shift management, and closing responsibilities.
• Monitor restaurant performance and support goals related to sales, labor, food cost, guest satisfaction, and team member retention.
• Help implement company initiatives, operational programs, and restaurant procedures.
• Review restaurant results with the General Manager and help identify opportunities for improvement.
• Assist with local store marketing, action plans, and initiatives that support sales growth and profitability.

Leadership and Team Development

• Supervise, coach, and support hourly team members and shift leaders during assigned shifts.
• Assign, delegate, and follow up on responsibilities to ensure operational readiness and accountability.
• Support recruiting, onboarding, training, and development of team members.
• Provide feedback, recognition, coaching, and corrective guidance in a professional manner.
• Foster a respectful, inclusive, safe, and positive work environment.
• Model company values, professionalism, accountability, and guest-focused leadership.

Guest Experience

• Ensure guests receive friendly, accurate, and timely service.
• Address guest concerns promptly and professionally, escalating to the General Manager when appropriate.
• Conduct guest interactions and follow-up as needed to support a positive dining experience.
• Maintain restaurant standards that support cleanliness, hospitality, quality, and consistency.

Food Safety and Workplace Safety

• Ensure compliance with company food safety, sanitation, and workplace safety standards.
• Maintain ServSafe Certification or obtain certification as required by company policy.
• Monitor team member compliance with health, hygiene, sanitation, and safety procedures.
• Identify and report food safety, equipment, injury, or workplace hazard concerns immediately.
• Support required training related to food safety, illness reporting, chemical safety, and safe work practices.

Administrative and Business Support

• Assist with scheduling, labor management, inventory, ordering, and operational reporting as directed.
• Support restaurant repairs and maintenance coordination through approved company systems, including Service Channel.
• Complete assigned leadership development activities, training modules, and performance goals.
• Maintain confidentiality when handling team member, business, customer, or company information.
• Perform other duties as assigned based on business needs.

Required Qualifications

• High School Diploma or GED required.
• Ability to work a flexible schedule, including days, evenings, weekends, holidays, and varying shifts based on business needs.
• Strong communication, coaching, organizational, and problem-solving skills.
• Ability to lead a team in a fast-paced restaurant environment.
• Ability to follow and enforce company policies, operational standards, and safety procedures.
• ServSafe Certification required or must be obtained within the timeframe required by company policy.

Preferred Qualifications

• Restaurant, retail, hospitality, or customer service leadership experience.
• Prior experience supervising hourly employees.
• Experience with restaurant financials, labor control, food cost, inventory, training, and guest recovery.
• Familiarity with restaurant systems, POS systems, scheduling tools, maintenance platforms, and operational reporting.

Experience

• External candidates: minimum of 1 year of General Manager or Senior Manager experience preferred or required based on hiring standards.
• Internal candidates: minimum of 6 months of Leeann Chin Senior Manager experience preferred or required based on promotion standards.

Education

• High School Diploma or GED required.
• Additional coursework or training in restaurant management, hospitality, business, leadership, or food safety is preferred.
• Completion of company-required leadership development, food safety, workplace safety, and operational training is required.

Leadership Competencies

Conflict Management

• Addresses conflict directly, respectfully, and professionally.
• Uses active listening to understand concerns and resolve issues fairly.
• Monitors team dynamics and takes appropriate action to prevent recurring concerns.

Team Building

• Creates an environment where team members feel valued, supported, and engaged.
• Encourages communication, accountability, teamwork, and performance ownership.
• Recognizes individual and team achievements.

Emotional Intelligence

• Demonstrates self-awareness, professionalism, and a commitment to personal growth.
• Adapts leadership style based on the needs of the team and situation.
• Understands how communication and actions impact others.

Adaptability

• Responds effectively to changing guest volume, staffing needs, business priorities, and operational demands.
• Supports new initiatives and helps team members navigate change.
• Adjusts quickly while maintaining professionalism, urgency, and accuracy.

Physical Requirements

• Ability to stand and walk for extended periods, typically 8-10 hours per shift.
• Ability to lift, carry, push, pull, or move objects weighing up to 30 pounds.
• Ability to bend, reach, balance, twist, and perform routine restaurant duties throughout the shift.
• Ability to work around restaurant equipment, hot surfaces, wet floors, cleaning chemicals, and varying temperatures.
• Ability to communicate effectively with guests, team members, vendors, and management.
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Working Conditions

• Work is performed in a fast-paced restaurant environment.
• Exposure may include heat, steam, cold storage areas, cleaning chemicals, noise, wet floors, sharp objects, and restaurant equipment.
• Requires frequent interaction with guests, team members, vendors, and management.
• Work schedule may include mornings, evenings, weekends, holidays, extended shifts, and varying hours based on business needs.
• Must be able to respond to changing priorities while maintaining safety, professionalism, and operational standards.

Equal Employment Opportunity Statement

• Leeann Chin is an equal opportunity employer. Employment decisions are made without regard to race, color, creed, religion, national origin, sex, pregnancy, age, disability, genetic information, marital status, sexual orientation, gender identity, veteran status, or any other protected status under applicable federal, state, or local law.
• Reasonable accommodations may be provided to qualified individuals with disabilities to perform essential job functions.