Assistant GM

Shift leadership

• Run assigned shifts end to end — open or close the venue, set the floor, and manage service as it happens
• Lead pre-shift meetings covering menu changes, 86s, reservations, VIPs, and daily focus
• Position staff, adjust sections, and cut labor as volume dictates
• Communicate with the Kitchen Manager throughout service on ticket times, 86s, and large parties
• Solve problems on the spot: guest issues, staffing gaps, equipment failures, overbooked floors

Guest experience

• Touch tables during service and read the room before problems surface
• Handle complaints and service recovery with judgment, and log what happened so it doesn't repeat
• Maintain cleanliness, ambiance, and presentation standards throughout the shift
• Support reservations, waitlist, and seating flow during peak periods

People

• Train and coach FOH staff on service standards, menu knowledge, and POS use
• Give in-the-moment feedback and document performance issues for the GM
• Support hiring: screen applicants, run first-round interviews, and onboard new hires
• Help build schedules and manage call-outs and shift coverage
• Set the tone on the floor — staff match the energy of whoever is running the shift

Operations and compliance

• Handle cash management, drawer counts, deposits, and end-of-shift reporting
• Complete opening and closing checklists and line checks
• Support inventory counts for bar and FOH supplies; place [supply/beverage] orders as assigned
• Enforce health department, food safety, and responsible alcohol service standards
• Report facilities and equipment issues promptly and follow through on repairs
• Ensure breaks, clock-ins, and overtime are handled correctly

The Assistant Restaurant Manager runs shifts. You're on the floor when the room is full, directing service, solving problems in real time, and holding the standard the General Manager sets. When the GM is off, the building is yours. This is a hands-on role with real responsibility and a clear path to General Manager for the right person.

• [2] years in restaurant or bar operations, including [1] year in a lead, supervisor, or assistant manager role
• Comfortable running a busy floor and making decisions without waiting for permission
• Strong service instincts — you notice the table that's been waiting before anyone flags it
• Able to give direction to people who were your peers, and do it without drama
• Working knowledge of [POS system], scheduling tools, and basic spreadsheets
• ServSafe and [state] alcohol service certification [required / or obtainable within 60 days]
• Reliable, organized, and steady when the room gets loud
• Interest in growing into a General Manager role

Physical requirements

• Stand and walk for shifts of up to [10] hours
• Lift and carry up to [50] lbs
• Navigate stairs and work in a kitchen and bar environment with heat, noise, and slippery floors