Restaurant Assistant General Manager

Overview

The Restaurant Assistant GM supports daily front‐ and back‐of‐house operations, ensures excellent guest service, supervises staff, and helps maintain a safe, efficient, and profitable restaurant environment. This role acts as second‐in‐command to the General Manager and steps in to lead shifts, resolve issues, and uphold brand standards.

Key Responsibilities

• Shift Operations — oversee opening/closing procedures, assign duties, monitor floor activity
• Staff Supervision — train, coach, and support servers, hosts, bartenders, and kitchen staff
• Guest Experience — resolve customer concerns, ensure service quality, maintain a welcoming environment
• Food Safety Compliance — enforce sanitation standards, conduct line checks, maintain health code compliance
• Cash Handling — reconcile drawers, manage deposits, oversee POS accuracy
• Scheduling Support — assist with weekly schedules, adjust staffing based on volume
• Training & Development — onboard new hires, reinforce service standards
• Performance Monitoring — provide feedback, support corrective action when needed
• Operational Reporting — track sales, labor, and shift notes for GM review

Qualifications

• 2–5 years of restaurant or hospitality experience; supervisory experience preferred
• Strong customer service and communication skills
• Ability to lead teams in fast‐paced environments
• Knowledge of POS systems, cash handling, and basic reporting
• Understanding of food safety and sanitation standards