Assistant General Manager

Oversee restaurant operations in partnership with the General Manager, including supervising hourly staff, staffing/interviewing/hiring/training, scheduling within budget, enforcing sanitation and safety standards, managing costs (food, beverage, labor, and supplies), and ensuring guest satisfaction. Responsible for administrative duties such as invoices and reporting, staff performance, and compliance with company policies and applicable laws. Lead in cost controls, POS operations and cash handling, procurement with Home office staff, and maintaining professional restaurant image and standards. Demonstrates strong customer service, organization, delegation, time management, and team leadership to drive sales and profitability while upholding integrity and high service quality. Experience with POS systems (Aloha, Compeat, Tripleseat, Hotschedules) and ServSafe/Health certification is a plus.