Assistant General Manager

Firebirds Wood Fired Grill•Surprise, AZ

20d•$70,000 - $80,000

About The Position

The Assistant General Manager partners with the General Manager and Executive Chef to provide leadership, direction, and training to restaurant team members through coaching, counseling, and performance feedback. The AGM plays a key role in daily operations, ensuring service, quality, and hospitality standards are consistently met. Supervising managers and hourly team members, the AGM serves as second-in-command and helps drive financial performance, maintain brand standards, and foster a culture of excellence.

Requirements

Four years of high-volume, full-service restaurant experience in a management position.
Warm, passionate, and committed to the industry.
Excellent communication skills.
Ability to remain calm, cool, and collected under pressure.
Self-actualized and motivated.
Self-disciplined and able to maintain a professional appearance.
Able to speak, read, write, and understand the primary language of the work location.
Able to reach, bend, push, and pull items for up to 10 hours each day.
Able to use fingers, hands, arms, and shoulders repetitively for up to 6 hours each day.
Able to stand and exert well-paced mobility for multiple hours at a time.
Must have a sense of balance and be able to bend, kneel, and frequently lift items weighing up to 35 pounds.

Responsibilities

Support the General Manager in all areas of responsibility and serve as acting GM in their absence.
Lead, develop, and motivate management and hourly team members to ensure strong execution and guest satisfaction.
Partner with the Executive Chef to oversee food and beverage operations for the restaurant and FIREBAR®.
Ensure adherence to company policies, safety, sanitation, and compliance standards.
Assist with forecasting, budgeting, and controlling food, beverage, and labor costs.
Analyze financial reports and operational metrics to identify opportunities for growth and efficiency.
Provide direction and training through coaching, counseling, and performance feedback.
Order produce, seafood, main food orders, and/or wine, liquor, and beer.
Conduct bi-weekly inventory with the management team.
Oversee scheduling to maintain appropriate staffing levels while meeting labor goals.
Lead recruitment, interviewing, and hiring to maintain staffing levels and build bench strength.
Maintain a positive, team-focused environment with expectations for service, food and beverage quality, and a neat, clean, organized restaurant.
Partner with the GM on community involvement, local store marketing, and guest engagement initiatives.