Assistant General Manager

Won't Stop Operations — Café Patachou, Petite Chou, Napolese•Mason, OH

20d

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. The role reports to the General Manager and directly leads FoH employees in partnership with the GM. The AGM oversees FoH operations, supports budget and service goals, assists with hiring and training, leads the floor, and helps ensure effective shift execution. The position also involves guest recovery, team coaching, labor scheduling, POS oversight, and maintaining a clean, safe, and organized restaurant environment. Work takes place primarily in a restaurant setting with public contact and frequent interruptions.

Requirements

At least 2 years of food and beverage management experience; the education and/or experience section also specifies two years of related experience and/or training.
Experience leading FoH teams and knowledge of service standards, guest recovery, and POS systems.
Valid food handler and liquor licenses as required by local regulations.
Supervisor experience and 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 and interpret business periodicals, technical procedures, governmental regulations, and procedure manuals; write reports and business correspondence; and present information and respond to questions.
Ability to define and solve problems, reprioritize quickly, and interpret written, oral, diagram, or schedule-based instructions.
Ability to calculate discounts, interest, commissions, proportions, percentages, and ratios, and to meet budgets with attention to cost of sales and payroll.
Strong communication and interpersonal skills; detail orientation; ability to prioritize tasks and meet deadlines; passion for guest service and team development; a professional, approachable, solutions-focused manner; and discretion with confidential information.
Ability to perform the essential duties satisfactorily, with reasonable accommodation where applicable.
Ability to stand or sit for prolonged periods; frequently stoop, bend, kneel, crouch, reach, and twist; lift, carry, push, and/or pull light to heavy amounts of weight; use office equipment and a computer keyboard with repetitive hand movement and fine coordination; and verbally communicate to exchange information.

Nice To Haves

Previous high-volume or upscale restaurant experience.
Previous high-volume food and beverage experience.

Responsibilities

Lead all FoH operations, including guest service, staffing, beverage and dry-goods inventory control, and implementation of policies and procedures.
Collaborate with the GM to meet budget goals, execute service standards, and adapt to changing business needs.
Assist the GM with hiring, onboarding, and training FoH team members to support performance and retention.
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 on goals, service priorities, and updates.
Support a culture of positivity, accountability, and hospitality across shifts.
Review and approve POS transactions, including comps, voids, discounts, and tip reporting, for accuracy and compliance.
Handle guest recovery situations professionally and follow up to ensure satisfaction.
Maintain a clean, safe, and organized work environment while supporting sanitation and service expectations.
Collaborate on labor scheduling based on sales forecasts, staffing needs, and guest demand.
Communicate with team members, Shift Leads, and GMs to support smooth shift execution.
Provide regular coaching and feedback to develop team members and promote internal growth.
Monitor and respond to guest feedback, online reviews, and in-house surveys.
Plan, assign, and direct shift work; interview, hire, and train employees; reward and discipline employees; and address complaints and resolve problems.