Assistant General Manager

604 Hospitality Group•Honolulu, HI

1d•$70,000 - $75,000

About The Position

The Assistant General Manager (AGM) supports the General Manager in overseeing the daily operations and management of the restaurant to ensure a smooth, efficient, and guest-focused operation. The AGM assists with scheduling, inventory control, invoicing, transfers, waste logs, ordering, training, recruiting, promotions, and operational planning. In addition, the AGM fulfills essential front-of-house leadership responsibilities, ensuring exceptional guest service while maintaining compliance with Company policies and procedures. The AGM serves as a key liaison between front-line employees and the General Manager, fostering communication, accountability, and teamwork.

Requirements

Five years of restaurant management experience is preferred.
Proven positive attendance and work performance record.
Extensive food and beverage knowledge.
Strong leadership, motivational, verbal, written, and interpersonal communication skills.
Demonstrated customer service management experience.
Excellent decision-making, organizational, and time-management abilities.
Experience with POS systems, cash handling, and basic financial controls.
Proficiency in G-Suite (Docs, Sheets, Slides, etc.).
Ability to influence others and collaborate across all levels of the organization.
Flexible, adaptable, and capable of thriving in a fast-paced, changing environment.
Ability to work extended hours, including evenings, weekends, and holidays.
Ability to lift and/or carry up to 20 lbs. occasionally.
Ability to stand, walk, bend, stoop, and exert well-paced mobility for the duration of a shift.
Reliable, punctual, and detail-oriented.
Efficient and accurate with cash handling and financial figures.
Must pass all required training, including food safety certification.
High-energy, positive attitude with a strong sense of urgency and accountability.

Responsibilities

Leadership & Team Management Work collaboratively with team members, providing coaching, guidance, and corrective action as necessary.
Supervise front-of-house and back-of-house staff, including scheduling, training, onboarding, and offboarding.
Delegate daily tasks and ensure accountability for performance and results.
Maintain order, professionalism, and discipline during all hours of operation.
Set a positive example by modeling Company values, standards, and expectations.
Attend required management, leadership, and HR training meetings.
Operations & Guest Experience Coordinate and oversee daily restaurant operations to ensure service excellence.
Respond to and resolve guest complaints promptly and professionally, ensuring guest satisfaction.
Ensure quoted seating times are met and that host stand waitlists are managed accurately.
Monitor kitchen ticket times to ensure compliance with Company service standards.
Execute opening and closing duties as assigned.
Work closely with the General Manager, Executive Team, and management staff to ensure seamless operational execution.
Financial & Administrative Responsibilities Assist in preparing weekly schedules in accordance with labor targets.
Approve invoices, transfers, waste logs, and merchandise orders as assigned.
Monitor inventory levels, par levels, and maintenance needs; report discrepancies to the General Manager.
Oversee daily deposits and ensure accurate POS system operation.
Gain working knowledge of sales goals, labor allocation, cost of goods sold, inventory counts, budget variance, and assigned reporting metrics.
Compliance & Safety Ensure all Company policies and procedures are consistently followed.
Enforce health, safety, and sanitation standards in accordance with Company policies and regulatory requirements.
Address operational issues in a timely and effective manner.
Recruitment & Development Assist with interviewing, recruiting, hiring, and training for all positions.
Support employee development and performance improvement initiatives.
Additional Duties Perform other duties as assigned, including specific responsibilities delegated by the General Manager.