Assistant General Manager - South Norwalk
About The Position
The Assistant General Manager is a hands-on restaurant leadership role responsible for restaurant operations, team development, financial performance, guest relations, and maintaining food safety and cleanliness standards. The role spends approximately 80% of the workweek actively engaged in restaurant and culinary operations and may require travel within and outside the region, including travel outside the region up to 50% of the time. The successful candidate is energetic, personable, engaging, experienced in high-volume restaurant settings, and able to work a flexible schedule. They should understand the technical aspects of hospitality, have strong financial acumen, and be willing to work directly alongside the team. The position requires working on one's feet for up to 10 hours at a time and lifting up to 50 pounds.
Requirements
- At least 5 years of proven success as a leader in restaurant operations.
- Previous management experience.
- Experience in a high-volume setting and a background in best-in-class restaurant operations.
- Strong financial acumen, command of a P&L, and ability to interpret reporting effectively.
- Strong computer skills; basic understanding of Microsoft programs.
- Ability to perform theoretical costing related to food, purchasing, and labor.
- ServeSafe certification.
- Ability to work on one's feet for 8–10 hours per day, including up to 10 hours at a time.
- Ability to work any day of the week, opening or closing shifts, and holidays other than Thanksgiving and Christmas.
- Ability to lift up to 50 pounds.
- Ability to travel within the region and outside the region up to 50% of the time.
- Flexible schedule and willingness to take a hands-on approach.
- English language ability.
Nice To Haves
- Basic Spanish; preferred but not required.
- Experience with Brink and 7Shifts POS.
- High school diploma or equivalent (preferred).
- At least 1 year of experience level listed in the job details.
Responsibilities
- Understand and embody the company's culture and the historical evolution of the brand.
- Mentor, teach, and train managers and hourly staff to perform at a high level, exceed expectations, and build employee loyalty and teamwork.
- Oversee restaurant operations, including food and beverage execution, quality control, service, cost control, labor, and profitability.
- Meet budgeted goals for projected revenue, cost of goods, labor, and other operating expenses.
- Conduct weekly profit and loss analysis, inventory management, ordering, and production planning.
- Manage the weekly labor cycle, including revenue projections, staffing matrices, staff scheduling, and theoretical-versus-actual labor analysis.
- Maintain the in-house CRM platform to support customer relations visibility, guest satisfaction, retention, and service recovery.
- Work with the Manager of Training to educate and train team members on company curriculum, procedures, and policies.
- Maintain the restaurant's appearance, cleanliness, and upkeep in line with budget targets.
- Ensure food and beverage preparation areas and employees comply with public health, sanitation, and safety standards.
- Enforce company handbook policies and standards.
- Develop and maintain relationships with food and beverage vendors, leverage purchasing power, and ensure negotiated prices and terms are achieved.
Benefits
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
