Assistant Managing Partner (Assistant General Manager)

The Assistant Managing Partner at Tacombi is a key operational leader and hospitality ambassador. You support the Managing Partner in driving business success, ensuring operational excellence, and fostering a culture of Mexican Hospitality for every guest and team member. This role requires strong leadership, attention to detail, and a commitment to team development.

Your responsibilities include:

Leadership, Training, and Development: Attract, train and develop top hospitality professionals.

• Support the Managing Partner in attracting, training, and developing top hospitality professionals.
• Motivate and inspire team members to deliver exceptional service daily, embracing servant leadership principles. 
• Maintain presence on the floor during service to ensure sound dining room operations.
• Assist in building a pipeline of strong leaders and promoting internal talent for new Taqueria openings.
• Provide structured feedback and coaching to team members, ensuring clarity on performance expectations.
• Administer prompt, fair, and consistent corrective actions when necessary.
• Lead by example by being present during peak business periods (holidays, events, weekends).
• Contribute to creating and maintaining a diverse, equitable, and inclusive work environment.

Operational Excellence: Consistently deliver on the Tacombi branded experience.

• Ensure the Tacombi mission and brand standards are consistently upheld in guest interactions.
• Oversee day-to-day operations in partnership with the Managing Partner, ensuring food safety, cleanliness, and organization.
• Monitor kitchen and service operations to maintain quality and efficiency.
• Support facilities maintenance and uphold visual merchandising standards.
• Assist in developing and refining operating procedures to enhance guest and employee experiences.

Business Management: Invest in your own success.

• Help manage administrative tasks, reporting, and compliance requirements.
• Assist in achieving goals for labor costs, COGS, and profitability.
• Support preventative maintenance programs and cost-conscious equipment care.
• Contribute to achieving financial goals and operational KPIs.

You should have:

• 3 years of hospitality management experience, with exposure to both front and back of house operations.
• Strong guest service skills and ability to deliver exceptional hospitality.
• Basic financial acumen and understanding of labor and cost management.
• Proficiency in administrative tasks and management software.
• Organizational skills and ability to prioritize in a fast-paced environment.
• Knowledge of compliance, labor laws, and health and safety guidelines.
• A passion for great food and people.

A strong candidate is:

• Bilingual (English/Spanish), preferred.
• Resourceful, innovative, and a creative problem solver.
• Inclusive, empathetic, and servant-leadership driven.
• Positive, adaptable, and enthusiastic.
• A clear communicator and active listener.

Physical expectations of the position include:

• Ability to stand and walk for extended periods during shifts
• Ability to lift and carry up to 25 lbs regularly and occasionally up to 50 lbs, with or without reasonable accommodation
• Ability to bend, stoop, and reach overhead as needed
• Comfortable working in environments with heat, humidity, cold storage, and exposure to common allergens, with or without reasonable accommodation
• Adequate vision, hearing, and manual dexterity to supervise food quality, safety, and handle kitchen tools, with or without reasonable accommodation