Assistant General Manager

Convive Brands•Los Angeles, CA

1d•$52,000 - $60,000

About The Position

The Assistant General Manager is a hands-on restaurant leadership role that partners closely with the General Manager to lead the team, elevate the guest experience, and drive business performance. The role involves active floor leadership, coaching leaders and team members, shaping restaurant culture, and maintaining high standards of hospitality and operations. The Assistant General Manager has meaningful ownership across people, hospitality, operations, and financial performance, and may step into the General Manager’s responsibilities as needed. The role supports continued development toward future General Manager opportunities.

Requirements

At least 2 years of restaurant leadership experience in a full-service restaurant, hospitality group, or comparable environment.
Genuine passion for hospitality and a proven 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 instincts for guest experience and service excellence, 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.
Food Handlers License required for consideration.

Nice To Haves

Proficiency in Spanish, French, and/or Arabic.

Responsibilities

Lead from the floor during service, coaching in the moment, supporting the team, and ensuring exceptional guest 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 in which 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 effective shift-to-shift communication.
Own labor deployment during service and make real-time decisions that balance guest experience, 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, identifying and acting on opportunities 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.