The Assistant General Manager oversees daily restaurant operations, including hiring, training, and staff scheduling, to support growth and team development.
They supervise food preparation, ensure compliance with health and safety standards, and maintain customer satisfaction by addressing concerns professionally.
Responsibilities include managing inventory, controlling costs, inspecting equipment, maintaining records, and preparing reports for leadership.
Required skills encompass strong leadership, customer service, time management, organization, and familiarity with food safety guidelines.
Ideal candidates are sales-driven, adaptable, and foster a positive team culture, leading with energy and inspiring continuous improvement in sales and operational efficiency.