Assistant General Manager (AGM)

Lombardi Family Concepts Corporate•Houston, TX

About The Position

The Assistant General Manager (AGM) manages and supervises staff and coordinates Dining Room operations during service periods. The AGM is responsible for front-of-house presentation and serves as a liaison between guests and the restaurant. The role works cooperatively with the management team and Executive Chef and accepts direction from the Director of Restaurant Operations. The AGM delivers professional, high-quality guest service, supports smooth meal and event service, oversees dining-room readiness and staff performance, and helps ensure compliance with restaurant standards and procedures. The role also supports restaurant marketing and promotional activities and performs other duties as assigned to help the restaurant achieve and maintain its mission.

Requirements

In-depth knowledge of service and food and beverage.
Excellent basic math skills.
Ability to operate a POS system.
Ability to stand for long periods, up to five hours.
Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
Stamina to work 50 to 60 hours per week.

Responsibilities

Provide professional, high-quality guest service and ensure guests' comfort in service areas.
Develop guest relationships, recognize guests where possible, and handle requests, comments, and complaints.
Maintain open communication with service staff to support the effective exchange of information and fluid service.
Maintain a regular presence in the dining area during service, seat guests, offer menus, assist waitstaff, oversee meal service, and verify guest satisfaction.
Consult with the Chef about menu changes and potential problem areas before service, and stay informed about items being served.
Ensure service staff know what is being served and review special requirements before each meal.
Coordinate reservations during regular service and special occasions.
Plan dining-room table setups while striving to accommodate guest requests.
Counsel, guide, and instruct assigned personnel in performing their duties and complying with appearance standards.
Monitor food presentation and communicate deviations from standards to the Chef.
Assist with staff training in accordance with established regulations and procedures.
Verify that dining areas are properly set with clean linen, silverware, glassware, and other required items.
Organize workstations before each shift and ensure staff understand their duties and responsibilities.
Verify that staff maintain the required personal appearance.
Coordinate service timing and event flow with back-of-house staff and guests.
Control cash and other receipts by following cash-handling and reconciliation procedures and restaurant policies during assigned shifts.
Assist in planning and carrying out restaurant marketing, advertising, and promotional activities and campaigns.
Perform other duties as assigned to assist the restaurant in achieving and maintaining its mission.