Assistant General Manager

Support daily operations including opening, peak service, and closing procedures while serving as Manager on Duty when the GM is absent. Work in BOH weekly and as needed, fully cross-trained in all kitchen positions, and manage schedules, breaks, and team coverage to optimize service and labor. Ensure food quality, safety, cleanliness, and presentation meet standards, coach and train team members through feedback, and assist with payroll, scheduling, inventory, and operational reporting. Address guest concerns promptly with a hospitality-first mindset and assist the GM with labor and food cost control. Participate in hiring, promotions, and terminations while communicating company updates and operational expectations clearly to the team.