Assistant General Manager

Luna Grill•Aliso Viejo, CA

5d•$64,000 - $74,000

About The Position

Luna Grill is seeking an Assistant General Manager to support restaurant operations, lead and develop team members, and uphold the company’s standards for food quality, safety, cleanliness, service, and hospitality. The role involves working in both the front and back of house, including regular back-of-house work and cross-training in all BOH positions. The Assistant General Manager serves as Manager on Duty when the General Manager is absent and gains experience with labor, food cost, and people decisions as preparation for advancement to General Manager. The target annual rate is $64,000–$74,000, depending on experience and market, and includes guaranteed overtime for a 50-hour workweek. Quarterly bonus opportunities are also offered. The role requires flexible availability, including nights, weekends, and holidays.

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 remain calm under pressure.
Solid understanding of front-of-house and back-of-house operations.
Technology proficiency with POS systems, KDS, Dayforce, and Microsoft Office.
Flexible availability, including nights, weekends, and holidays.

Nice To Haves

Associate degree preferred.
Bilingual in English and 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 BOH 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.