Restaurant Assistant General Manager

Lead restaurant operations by creating an inviting culture where team members feel respected and valued, while actively seeking growth opportunities for staff. Communicate effectively with all guests and take an active role in onboarding new team members, demonstrating Cultural Principles in every interaction. Serve as a subject matter expert adhering to all systems and processes, including BoFood and BoLabor, and uphold standards by taking corrective action when necessary. Empower team members to maintain exceptional guest service, reduce R&M through proper manager walks and timely escalations, and actively participate in inventory management. Understand restaurant P&L results and how quality, service, and cleanliness impact sales. Work any shift, seven days a week, with a required 50-hour work week.