Job Description

Job Description

Job Description

The Assistant General Manager (AGM) supports the General Manager in leading all aspects of restaurant operations, ensuring seamless coordination between the Front of House (FOH) and Back of House (BOH). This role is responsible for upholding company standards, driving profitability, and fostering a culture of excellence that enhances both team effectiveness and the guest experience. The AGM is a key leadership position, balancing strategic oversight with hands-on execution during service.

Essential Duties and Responsibilities

Oversee daily restaurant operations alongside the General Manager to ensure flawless

execution.

Coordinate and support FOH and BOH management teams to maintain alignment in

service and production standards.

Maintain, and update the restaurant’s wine list to complement the cuisine and elevate

the guest experience.

Manage the wine cellar, including inventory, storage, and vendor relations.

Offer expert pairing recommendations and provide tableside wine service with

confidence and professionalism.

Stay current on wine trends and make recommendations for seasonal or special

additions.

Conduct initial and ongoing training on wine knowledge, service techniques, and guest

engagement.

Lead service execution during peak hours, assisting with guest recovery and ensuring

elevated hospitality.

Ensure compliance with all health, safety, and labor regulations.

Monitor financial performance, including labor costs, food and beverage costs, and other key performance metrics.

Implement cost-control strategies while supporting revenue growth and operational

efficiency.

Assist with budgeting, forecasting, and reporting in collaboration with the GM.

Recruit, train, and evaluate department managers, ensuring alignment with company

culture and standards.

Provide coaching and mentorship to managers and staff to strengthen leadership

pipelines and overall team performance.

Support the development of training programs to enhance guest service and operational

consistency.

Champion a guest-first mindset across the restaurant, ensuring service and ambiance

reflect the upscale standard.

Handle escalated guest concerns with professionalism and effective resolution.

Build guest relationships and encourage repeat business through personalized service

and attention to detail.

Adhere to all health, safety, and sanitation guidelines.

Support team members and contribute to a positive, respectful workplace culture.

Attend mandatory meetings and complete company-assigned training.

Adhere to a reliable work schedule and perform duties safely.

Perform other tasks, including cross-training in different areas, as assigned by

management.

Qualifications

Previous experience in restaurant management, preferably in upscale or fine dining.

Proven track record of managing both FOH and BOH teams effectively.

Strong business acumen with experience in financial performance monitoring, cost control, and labor management.

Extensive knowledge of wines, regions, pairings, and service standards; sommelier

certification preferred.

Excellent leadership, communication, and conflict-resolution skills.

Preferred Bilingual in English and Spanish

Knowledge of food safety and sanitation practices

Ability to work in a fast-paced environment and multitask effectively

Must be able to work nights, weekends and some holidays.

Valid Food Handler Certificate required.

Valid State Alcohol Server Certificate required.

Great company culture! Tenured company!

Company Description

Great company culture! Tenured company!

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