Assistant General Manager

Assistant General Manager leads restaurant operations under the General Manager’s vision, directing daily functions, ensuring food quality, safety, and menu standards, and driving financial goals. Responsibilities include overseeing BOH inventory, cost analyses (COGS and AvT), scheduling, hiring, and development of Culinary Trainers, coordinating catering and off-premise food execution, maintaining kitchen organization, updating prep guides and par levels, managing vendor relationships and invoices, and reporting performance in weekly meetings. Required certifications include ServSafe and Responsible Alcohol Service; a Bachelor’s or Associate’s degree is preferred. The role emphasizes team leadership, coaching on ordering and par management, and maintaining food safety and sanitation standards.