Assistant General Manager

Convive Brands•Philadelphia, PA

6d•$57,000 - $60,000

About The Position

The Assistant General Manager is a hands-on restaurant leadership role at Le Pain Quotidien. Working closely with the General Manager, this leader helps lead the restaurant team, elevate the guest experience, and deliver strong operational and financial performance. The role has ownership across people, hospitality, operations, and financial results, and contributes to restaurant culture by coaching leaders and team members and maintaining consistent standards across shifts. The Assistant General Manager is expected to lead actively on the floor, support service, develop and retain talent, and help manage restaurant performance. The role may step into the General Manager’s responsibilities as needed and offers development toward future General Manager opportunities. The position offers daytime hours and a more predictable schedule.

Requirements

At least 2 years of restaurant leadership experience in a full-service restaurant, hospitality group, or comparable environment.
Genuine passion for hospitality and ability to lead from the floor and inspire a team during service.
Track record of building strong restaurant cultures where people feel valued, supported, challenged, and accountable.
Strong guest-experience and service-excellence instincts, with the ability to coach teams toward consistently high standards.
Demonstrated ability to hire, develop, coach, and retain talent at multiple levels of the organization.
Experience managing or contributing to labor, sales, COGS, inventory, forecasting, and P&L performance.
Growth mindset and desire to continue developing toward General Manager-level leadership.
Ability to stand for prolonged periods and lift and carry items weighing up to 50 lbs.
NYC Food Handlers License required for consideration.

Nice To Haves

Proficiency in Spanish, French, and/or Arabic.

Responsibilities

Lead from the floor during service, coach in the moment, support the team, and ensure guests receive exceptional hospitality.
Own the guest experience by anticipating needs, resolving concerns with empathy and urgency, and using service recovery to build loyalty.
Develop people and build a culture where team members feel valued, accountable, and motivated to grow.
Partner with the General Manager to recruit, interview, hire, onboard, develop, and retain a high-performing restaurant team.
Lead and coach restaurant leaders and team members through opening, service, and closing, ensuring consistent execution and shift-to-shift communication.
Manage labor deployment during service, balancing guest experience, team productivity, and financial performance.
Maintain standards for food quality, hospitality, cleanliness, and food safety.
Partner with the General Manager to manage inventory, food cost, waste, ordering, and COGS, and take action to improve performance.
Contribute to P&L performance by using sales, labor, COGS, and other business metrics to identify trends, forecast needs, and drive profitability.
Step into the General Manager’s responsibilities as needed.