Assistant General Manager

About this position

Assistant General Manager

Position Summary

The Assistant General Manager (AGM) is a key member of the restaurant's management team and the General

Manager's second-in-command. The AGM directs daily operations, supervises and develops employees, manages

staffing and labor deployment, supports hiring and performance decisions, oversees inventory controls, and

maintains consistent service and operating standards.

The AGM provides management coverage across assigned operating periods and assumes responsibility for

restaurant operations when designated as manager on duty. Working closely with the General Manager, the AGM

ensures continuity of leadership, operational consistency, and effective execution of business objectives.

The role requires an active presence on the restaurant floor to direct service, evaluate employee performance,

manage guest flow, coordinate staffing, and resolve operational challenges. The AGM assists with hands-on

service when business conditions require while continuing to direct employees and oversee the shift. The primary

responsibility is managing the restaurant and directing employees rather than routinely performing the same

production duties as hourly staff.

Reporting and Decision Authority

- Reports to the General Manager and coordinates with the Director of Operations and relevant support teams as

needed.

- Exercises delegated authority over staffing, employee deployment, service recovery, routine purchasing, and shift

operations within company policies and approval limits.

- Escalates matters outside delegated authority, serious incidents, and unresolved operational concerns to the

General Manager or Director of Operations. Coordinates material employee matters with the General Manager

and People Ops.

Essential Duties and Responsibilities

Restaurant Operations and Floor Leadership

- Direct daily operations during assigned shifts, maintaining hospitality, food quality, beverage service, cleanliness,

and company standards.

- Serve as manager on duty when assigned and maintain management presence during opening, peak service,

shift transitions, and closing.

- Evaluate business volume, guest flow, staffing levels, and operational demands; assign and reassign employees

to maintain service and efficiency.

- Coordinate front-of-house and back-of-house activities for timely, organized service.

- Address guest concerns, staffing disruptions, and operational deficiencies using sound judgment and company

procedures.

- Verify completion of opening, closing, and shift-transition checklists.

Employee Supervision, Hiring, and Development

- Customarily and regularly direct the work of at least two full-time employees or their equivalent, with supervisory

responsibility for assigned personnel.

- Monitor performance, attendance, productivity, conduct, and compliance with company policies; provide

coaching, corrective direction, and documented follow-up when appropriate.

- Participate in evaluations and provide substantive, documented recommendations regarding hiring, promotions,

transfers, corrective action, and termination. Exercise hiring authority when delegated.

- Identify staffing needs and participate in candidate sourcing, interviewing, assessment, and selection.

- Support onboarding and ensure operational, service, safety, and company-policy training is completed.

- Identify recurring performance gaps, implement follow-up training, and develop employees and supervisors for

greater responsibility.

- Support consistent policy enforcement and recommend improvements to employee retention and team

effectiveness.

Scheduling and Labor Management

- Prepare, administer, or oversee employee schedules within business requirements and delegated authority.

- Determine staffing needs based on expected volume, employee availability, and service requirements; adjust

deployment and coverage for callouts and changing conditions.

- Approve or recommend shift changes within delegated authority and address recurring attendance or coverage

concerns.

- Monitor labor use and productivity against established targets; recommend adjustments while maintaining service

standards.

- Coordinate management coverage and ensure staffing decisions follow company policies and applicable

employment requirements.

Inventory, Purchasing, and Cost Controls

- Place timely and accurate orders with the central kitchen and approved suppliers based on inventory levels and

anticipated business needs.

- Oversee inventory procedures for food, beverages, bar products, paper goods, cleaning supplies, and other

operating materials.

- Conduct or direct counts, meet reporting deadlines, and investigate discrepancies, shortages, and unusual

usage.

- Determine replenishment needs and initiate or recommend purchases within delegated authority.

- Monitor receiving, storage, rotation, waste, spoilage, and product utilization; direct employees on proper handling.

- Report material discrepancies, vendor concerns, and cost-control issues; recommend improvements supporting

accuracy, availability, and profitability.

- Review sales and labor performance with the General Manager and implement agreed actions to improve sales,

productivity, and cost control.

Guest Experience and Product Consistency

- Maintain consistent hospitality and service standards across applicable breakfast, lunch, dinner, cafe, and bar

operations.

- Monitor guest experience, resolve complaints, and authorize service recovery within established limits.

- Coach employees on hospitality, communication, professionalism, and service execution; follow up on recurring

guest concerns.

- Ensure approved recipes, portions, coffee and beverage calibrations, and presentation standards are followed;

coordinate corrections with culinary leadership.

- Manage guest flow and assist with hands-on service when necessary while maintaining oversight of the shift.

Food Safety, Cash Controls, and Operational Follow-up

- Ensure food safety logs, sanitation checks, allergen procedures, and inspection-readiness tasks are completed;

address or immediately escalate identified concerns.

- Oversee cash reconciliation, register closeouts, deposit preparation, discounts, voids, and refunds within

company procedures and approval limits; investigate and report discrepancies.

- Identify equipment failures and maintenance needs, report them promptly, and follow up on approved repairs and

interim operating arrangements.

- Complete required shift reports and management handovers, documenting incidents, unresolved issues, and

follow-up responsibilities.

- Communicate significant operational matters, recurring problems, and recommended improvements to the

General Manager.

Qualifications

- Food Handler card required.

- Fluency in Spanish preferred.

- Prior restaurant management experience, preferably in full-service dining, cafe, or bar operations.

- Demonstrated ability to supervise employees and direct daily operations in a high-volume hospitality environment.

- Experience with scheduling, employee coaching, hiring, inventory controls, ordering, cash handling, and labor

management.

- Strong leadership, communication, problem-solving, and decision-making skills.

- Working knowledge of food safety, sanitation, allergen awareness, and workplace standards.

- Ability to use restaurant POS, scheduling, and operational reporting systems.

- Availability for assigned opening, closing, weekend, and holiday shifts according to the restaurant schedule.

Location

New York .

The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3141369903.