Assistant General Manager

Luna Grill•Encinitas, CA

About The Position

The Assistant General Manager is a hands-on restaurant leadership role working alongside and reporting to the General Manager. The role helps run a high-performing restaurant, leads the floor and team during assigned shifts, and maintains strong hospitality and operations. The Assistant General Manager also works in the back of house weekly and as needed, and is cross-trained in all back-of-house positions. When the General Manager is absent, this position serves as Manager on Duty. The role is designed to build experience for advancement to General Manager, Area or District leadership, or a position at the Restaurant Support Center. The target annual rate is $60,000–$65,000, depending on experience, plus guaranteed overtime for a 50-hour workweek; compensation varies by region and market. Quarterly bonus opportunities are also offered.

Requirements

3–5 years of restaurant management experience; high-volume or fast-casual experience is required.
High school diploma or GED.
Strong leadership, coaching, and people-development skills.
Excellent guest service and problem-solving abilities.
Detail-oriented and organized, with the ability to remain calm under pressure.
Solid understanding of front-of-house and back-of-house operations.
Technology proficiency with POS systems, KDS, Dayforce, and Microsoft Office.
Flexible availability, including nights, weekends, and holidays.

Nice To Haves

Associate degree.
Bilingual in English and Spanish.

Responsibilities

Support daily operations, including opening, peak service, and closing procedures.
Work in the back of house weekly and as needed, and maintain cross-training in all back-of-house positions.
Manage schedules, breaks, and team coverage to optimize service and labor.
Ensure food quality, safety, cleanliness, and presentation meet company standards.
Coach, train, and develop team members through feedback and performance guidance.
Assist with payroll, scheduling, inventory, ordering, and operational reporting.
Ensure compliance with health, safety, sanitation, and company policies.
Address guest concerns promptly and professionally with a hospitality-first mindset.
Assist the General Manager with labor and food cost control.
Participate in hiring, promotions, transfers, and terminations.
Communicate company updates and operational expectations clearly to the team.
Serve as Manager on Duty when the General Manager is absent.