Assistant General Manager

ESSENTIAL FUNCTIONS & RESPONSIBILITIES

People Development:

• Leads with a hospitality-first mindset and sets the example for a positive, inclusive team culture.
• Builds strong relationships and earns trust through consistent, authentic leadership.
• Coaches, develops and motivates Team Members and Leaders through clear expectations, feedback and recognition.
• Identifies opportunities to develop future leaders and supports their continued growth.
• Navigates challenging conversations with professionalism, empathy and accountability.
• Utilizes the training programs and resources to guarantee our team receives the training they need and deserve.
• Work closely with the GM to hire the right people, those who align with Tacodeli expectations of hospitality. 

Operations:

• Demonstrates strong knowledge of restaurant operations, including guest experience, food quality, food safety, cleanliness and operational execution.
• Leads through others while remaining willing to jump in and work alongside the team when needed.
• Serve as a liaison between FOH and BOH teams, partnering with Kitchen Manager and GM on any execution needs.
• Assist troubleshooting facility issues.
• Works with the GM to identify operational opportunities and takes action to improve restaurant performance.
• Maintains high standards while balancing the needs of our guests, team and business.
• Ensures consistent execution of sanitation standards through clear expectations, real-time coaching and accountability.

WHAT WE OFFER:

• Starting pay - $58k yearly with opportunity for advancement
• Paid Time Off (PTO) program
• Health, Dental, Vision
• 401k enrollment with company match (eligible after 1 year of service)
• Tuition Reimbursement up to $2,000 (eligible after 1 year of service)
• 50% off of shift meals.  
• Casual work environment – celebrate your authentic individuality
• Leadership development opportunities – we aim to promote from within 

REQUIRED KNOWLEDGE, SKILLS & ABILITIES

• Expected to work a minimum of 45 – 55 hrs per week with flexibility to work a schedule that supports the needs of the restaurant, including nights, weekends and holidays.
• Previous restaurant leadership or management experience preferred.
• Willingness to be hands-on and not afraid to get hands dirty.
• Ability to lead and develop a diverse team in a fast-paced environment through hiring, training, setting clear expectations and follow up.
• Strong coaching, communication and problem-solving skills.
• Ability to lead and develop a diverse team in a fast-paced environment.
• Working knowledge of restaurant systems, food safety practices and operational standards.
• Ability to analyze information, identify opportunities and turn them into action.
• Proven skills in organizing work, attention to detail, giving direction, delegating tasks, managing time effectively and handling multiple tasks in a timely manner.
• A genuine passion for hospitality, developing people and creating exceptional experiences.