Assistant General Manager

Won't Stop Operations•Fishers, IN

2d•Onsite

About The Position

The Assistant General Manager (AGM) is a key leader on the Front-of-House (FoH) team, supporting overall restaurant operations and driving excellence in guest experience, team development, and execution. The AGM demonstrates professionalism, community awareness, and strong leadership presence, actively contributing to a positive culture and consistent operational standards.

Requirements

2+ years of experience in food and beverage management, preferably in a high-volume or upscale concept.
Experience leading FoH teams and understanding service standards, guest recovery, and POS systems.
Valid food handler and liquor licenses as required by local regulations.
Strong communication and interpersonal skills.
Detail-oriented with the ability to prioritize tasks and meet deadlines.
Passionate about guest service and team development.
Professional, approachable, and solutions focused.
Ability to handle confidential information with discretion.
Two years of related experience and/or training.
Previous high-volume restaurant / food and beverage experience preferred.
Supervisor experience.
Must have basic knowledge of dining room and service procedures.
Ability to read, write and speak fluently, in the primary language of the property location.
Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and interpret procedure manuals.
Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public.
Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists.
Ability to successfully re-prioritize tasks in a moment’s notice.
The ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios.
Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll.

Responsibilities

Lead all FoH operations, including guest service, staffing, inventory control (beverage/dry goods), and implementation of policies and procedures.
Collaborate with the GM to meet budget goals, execute service standards, and adapt to changing business needs.
In partnership with GM assist with hiring, onboarding, and training for FoH team members, ensuring high performance and strong retention.
Actively lead the floor for 5–6 hours per shift, engaging with guests, coaching the team, and supporting operational flow.
Conduct daily pre-shift meetings to align the team around goals, service priorities, and any updates.
Support a culture of positivity, accountability, and hospitality across all shifts.
Review and approve POS transactions, including comps, voids, discounts, and tip reporting to ensure accuracy and compliance.
Handle guest recovery moments with professionalism and follow-up to ensure satisfaction.
Maintain a clean, safe, and organized work environment, supporting sanitation and service expectations.
Collaborate on labor scheduling based on sales forecasts, staffing needs, and guest demand.
Communicate effectively with team members, Shift Leads, and GMs to ensure smooth shift execution.
Provide regular coaching and feedback to drive team development and promote internal growth.
Monitor and respond to guest feedback, online reviews, and in-house surveys to support service excellence.