Job Summary
As the Assistant General Manager (AGM), you will support the General Manager in overseeing all aspects of restaurant operations to ensure exceptional guest experiences, efficient performance, and a positive team culture. You will help lead and develop staff, manage daily operations, and contribute to achieving financial and service excellence. This role requires a dynamic, hands-on leader who thrives in a fast-paced environment and is passionate about hospitality and team success.
Key Responsibilities
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Assist the General Manager in overseeing daily restaurant operations and ensuring smooth, efficient service.
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Lead, coach, and motivate team members to deliver exceptional customer service and maintain brand standards.
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Support the development and implementation of operational strategies to improve efficiency and profitability.
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Help manage budgets, monitor financial performance, and control costs to meet revenue goals.
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Ensure compliance with all health, safety, and licensing regulations.
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Handle guest feedback and resolve complaints promptly and professionally.
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Maintain high standards of cleanliness, follow and enforce company’s policy, organization, and presentation throughout the restaurant.
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Oversee inventory control, ordering, and supplier relationships.
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Assist with staff scheduling, training, and performance evaluations.
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Collaborate closely with kitchen and bar teams to ensure quality and consistency in food and beverage service.
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Support marketing and promotional initiatives to increase restaurant visibility and drive sales.
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Act as the General Manager’s delegate in their absence, ensuring all operations continue seamlessly.
Requirements
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Previous experience as a General Manager or Assistant General Manager or similar leadership role within hospitality.
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Strong leadership, communication, and problem-solving skills.
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Proven ability to manage operations, lead teams, and support business growth.
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Excellent customer service and interpersonal skills.
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Strong understanding of restaurant financials, including budgeting and cost control.
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Ability to perform under pressure in a high-volume, fast-paced setting.
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Thorough knowledge of food safety and workplace health regulations.
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Flexible availability, including evenings, weekends, and holidays.
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Proficiency with POS systems and restaurant management software is an asset.
Benefits
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Staff discounts on food and beverages.
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Opportunities for career growth and advancement to General Manager level.
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Supportive and team-oriented work environment.
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Ongoing training and professional development.
