Assistant General Manager – Salt + Ash
About The Position
The Assistant General Manager will assist in leading, coaching, and developing the restaurant team, fostering a culture of humility, teamwork, accountability, and continuous improvement. This role is responsible for delivering refined, personalized service, resolving guest concerns, and overseeing daily operations including opening/closing procedures, service flow, reservations, floor supervision, inventory control, and compliance with health, safety, sanitation, and liquor regulations. The Assistant General Manager will also monitor daily sales, labor costs, and expenses, support revenue-driving initiatives, and partner with the General Manager and People & Culture on staffing, training, and retention efforts. Collaboration with the Executive Chef and culinary team, as well as Sales & Catering, is essential. The role requires maintaining brand standards, food safety protocols, loss prevention, and acting as Manager on Duty when needed.
Requirements
- Minimum 2–4 years in restaurant management (Assistant GM, Supervisor, or equivalent) in upscale, fine-dining, or high-volume resort/hotel environments strongly preferred.
- Strong leadership and team development abilities.
- Excellent guest service instincts.
- Solid understanding of F&B operations.
- Proficiency with POS systems (Delphi, Toast, or similar).
- Experience with inventory management.
- Basic P&L knowledge.
- Bachelor’s degree in Hospitality Management or related field preferred (or equivalent progressive experience).
- Passion for Florida Keys/coastal cuisine.
- Hands-on approach.
- Strong communicator.
- Guest-first mindset.
- Ability to thrive in a fast-paced environment.
- Embody humility and teamwork.
- Must live in or be willing to relocate to the Florida Keys.
- Flexible schedule including evenings, weekends, and holidays.
- Valid driver’s license and reliable transportation required.
Responsibilities
- Assist in leading, coaching, and developing the restaurant team (Servers, Hosts, Bartenders, Supervisors, and support staff).
- Foster a culture of humility, teamwork, accountability, and continuous improvement.
- Deliver refined, personalized service and resolve guest concerns promptly.
- Oversee opening/closing procedures, service flow, reservations management, floor supervision, inventory control, and compliance with health, safety, sanitation, and liquor regulations.
- Monitor daily sales, labor costs, and expenses.
- Support revenue-driving initiatives including upselling, private dining events, and menu promotions.
- Assist with P&L review and budget adherence.
- Partner with the General Manager and People & Culture on recruiting, hiring, onboarding, scheduling, and training.
- Conduct performance coaching and support retention efforts, including participation in visa programs (J-1, H-2B) where applicable.
- Work closely with the Executive Chef and culinary team on menu execution, specials, and guest feedback implementation.
- Coordinate with Sales & Catering for private events and resort-wide promotions.
- Maintain brand standards, food safety protocols, loss prevention, and accurate reporting.
- Step in as Manager on Duty when required.
Benefits
- Competitive salary
- Performance bonus
- Employer-subsidized Medical Insurance
- Dental Insurance
- Vision Insurance
- 401(k) Savings Plan with competitive matching
- Paid Time Off
- Paid holidays
- Potential paid parental leave
- Health & wellness benefits
- Ongoing training
- Professional development through EOS Hospitality leadership programs
- Meals during shifts
- Employee discounts
- Sister property hotel discounts
- Housing assistance where available
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What This Job Offers
Job Type
Full-time
Career Level
Manager
