Assistant General Manager

Texas Cattle Company•Lakeland, FL

19d•$60,000 - $65,000

About The Position

Talk of the Town Restaurant Group is a family-operated, locally owned company established in 1974, with seven restaurants in Central Florida. The Assistant General Manager will lead operations in a fine dining restaurant, helping deliver exceptional guest experiences, maintain high service and quality standards, and foster a polished, collaborative environment. The role works closely with the culinary team, sommelier, and restaurant staff, and includes operational, financial, guest service, training, beverage-program, and event responsibilities. The restaurant serves dinner only and opens at 5 p.m.

Requirements

Proven experience as a Restaurant Manager in an upscale fine dining establishment.
Exceptional leadership, communication, and interpersonal skills.
In-depth knowledge of fine dining etiquette, culinary arts, and wine appreciation.
Strong financial acumen, including budgeting, cost control, and revenue management.
Ability to remain composed and make effective decisions in high-pressure situations.
Attention to detail and commitment to maintaining a polished, elegant environment.
Proficiency in reservation management and guest service software.
Knowledge of health, safety, and sanitation regulations.
Flexibility to work evenings, weekends, and holidays as required.

Nice To Haves

Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.

Responsibilities

Oversee restaurant operations, including staffing, reservations, guest services, and the overall guest experience.
Lead, coach, and mentor servers, hosts, sommeliers, and support staff, promoting teamwork and professional growth.
Interact with guests, exceed their expectations, and address feedback and concerns promptly.
Collaborate with the culinary team to ensure dishes meet standards for taste, presentation, and alignment with the restaurant’s vision.
Manage budgeting, cost control, revenue optimization, and inventory, and develop strategies to improve profitability without compromising quality or guest satisfaction.
Oversee the wine and beverage program in collaboration with the sommelier.
Enforce health, safety, and sanitation requirements and maintain a clean, organized restaurant.
Plan and execute special events, wine pairings, and promotional initiatives.
Coordinate ongoing staff training to improve skills, product knowledge, and service.
Build relationships with local vendors, suppliers, and industry professionals to source premium ingredients, follow industry trends, and support the restaurant’s reputation.