Assistant General Manager

Assistant General Manager directs restaurant operations in a fast-paced, 40-50 person staff environment, ensuring adherence to core values, systems, brand standards, and policies. Responsibilities include hiring, training and development, scheduling, cash handling, budgeting and labor cost management, inventory and vendor coordination, facility maintenance, regulatory compliance (health, safety, labor), and driving performance through financial and activity reports. The role emphasizes guest satisfaction and legendary service, with ongoing communication across staff, management, and corporate, while preparing fresh food and excelling in kitchen/expo operations. Willingness to work up to 12-hour shifts, weekends, and holidays, and capability to operate restaurant equipment is required. Growth with a company planning East Coast franchising is offered; compensation includes starting salary with performance-based bonuses and extensive brand training.