Assistant General Manager

Luna Grill•Carlsbad, CA

2d•$64,000 - $74,000

About The Position

Luna Grill is seeking Assistant General Managers to support General Managers, coach restaurant teams, and maintain operational excellence. The role involves running daily restaurant operations, working in both front and back of house, and serving as Manager on Duty when the General Manager is absent. It provides experience with labor and food cost management, team development, and operational decision-making to prepare for future restaurant leadership opportunities. The company highlights its rapid growth, training and culture, and strong guest ratings. The target annual rate is $64,000–$74,000 depending on experience, plus guaranteed overtime for a 50-hour workweek; compensation varies by region and market. Quarterly bonus opportunities are also available.

Requirements

3–5 years of restaurant management experience, with high-volume or fast-casual experience required.
High school diploma or GED required.
Valid Food Manager Certification required.
Strong leadership, coaching, and people-development skills.
Excellent guest service and problem-solving abilities.
Detail-oriented and organized, with the ability to stay calm under pressure.
Solid understanding of front-of-house and back-of-house operations.
Technology skills with POS systems, KDS, Dayforce, and Microsoft Office.
Flexible availability, including nights, weekends, and holidays.

Nice To Haves

Associate degree preferred.
Bilingual English/Spanish preferred.

Responsibilities

Support daily operations, including opening, peak service, and closing procedures.
Work in the back of house weekly and as needed, and be fully cross-trained in all back-of-house positions.
Manage schedules, breaks, and team coverage to optimize service and labor.
Ensure food quality, safety, cleanliness, and presentation meet Luna Grill standards.
Coach, train, and develop team members through feedback and performance guidance.
Assist with payroll, scheduling, inventory, ordering, and operational reporting.
Ensure compliance with health, safety, sanitation, and company policies.
Address guest concerns promptly and professionally with a hospitality-first mindset.
Assist the General Manager with labor and food cost control.
Participate in hiring, promotions, transfers, and terminations.
Communicate company updates and operational expectations clearly to the team.
Serve as Manager on Duty when the General Manager is absent.