Assistant General Manager

Achieve restaurant operational objectives by estimating front-of-house food and beverage needs, requisitioning supplies, and analyzing sales data to monitor budgets and correct deviations. Supervise inventories, manage employee relations through training, scheduling, and coaching, and document incidents including guest complaints. Inspect dining and storage areas to ensure health and safety compliance, oversee equipment maintenance, and collaborate on special events. Requires 1-2 years of restaurant management experience with food cost and labor control expertise; bilingual ability and weekend availability preferred. Clear advancement path and comprehensive benefits including 401K and paid vacations available.