Assistant General Manager - Time Out Market Union Square

Time Out Group Plc•New York, NY

10d

About The Position

Time Out Market is a global food and cultural market leveraging the editorial curation of Time Out Media to bring the best of the city together under one rooF, showcasing the best chefs, restaurants, bars, and cultural experiences. We are seeking a dynamic and experienced Assistant General Manager to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environment.

Requirements

5–8 years of progressive leadership experience in hospitality, with a focus on food and beverage operations.
Proven success managing high-volume or multi-unit operations.
Strong financial acumen with experience managing P&L, budgets, and cost control.
Hands-on experience in hiring, training, and developing large teams.
Strong knowledge of POS systems, scheduling software, and inventory management tools.
Exceptional communication, organizational, and interpersonal skills.
Ability to adapt quickly and make sound decisions in a fast-paced environment.
Possession of or the ability to possess all state required work cards
Proof of eligibility to work in the United States

Responsibilities

Lead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover industry
Conflict resolution and team-building skills
Deep understanding of F&B operations, including service standards, kitchen workflows, supply chain, and compliance.
Strong eye for detail while balancing big-picture efficiency and guest experience
Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations
Monitor labor, food, and beverage costs while implementing strategies to maximize profitability
Strong knowledge of P&L management, budgeting, forecasting, and cost control.
Analysis of sales trends, labor costs, food costs, and margins to drive profitability
Able to demonstrate success in managing budgets, increasing revenue, and reducing costs.
Familiarity with restaurant management systems, POS data, and financial reporting
Collaborate with the GM on sales-building initiatives, marketing promotions, and community engagement.
Focus on succession management, training and, development of all Market employees
Delegate responsibility to the management team as needed and enforce existing policies consistently
Oversee and participate in the hiring, training, supervision, management,
Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted goals
Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries
Partner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management team
Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary
Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees
Ensure every guest receives exceptional service in line with brand standards.
Address and resolve customer concerns with professionalism and care
Lead initiatives that enhance guest loyalty and satisfaction
Interact with all department personnel, restaurant staff and Vendor staff as needed
Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness
Develop and implement cost-saving and profit-enhancing measures
Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff
Monitor guest satisfaction on all levels, including social media platforms
Ensure health, safety, and sanitation requirements are in compliance with local laws and agencies
Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans
Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings
Participate in community events
Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use.
Keep work area clean and organized
Ensure confidential documents are kept in a secured area
Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization
Complete other duties as assigned by the General Manager
Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards
Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs
Monitor the restaurant’s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control
Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws
Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws