Assistant General Manager

Aba•Chicago, IL

3d•$70,000 - $90,000•Onsite

About The Position

Aba is a Mediterranean restaurant with a California influence, located in Chicago’s Fulton Market neighborhood, with additional locations in Austin, Texas, and Nashville, Tennessee. Its menu features Chef Partner CJ Jacobson’s modern approach to Mediterranean cooking, and its beverage program showcases spirits and rare wines from lesser-known Mediterranean regions. Lettuce Entertain You Restaurants is hiring an Assistant General Manager to help ensure smooth day-to-day restaurant operations and support the General Manager in achieving business and financial goals. The role includes leading and developing teams, overseeing shifts, contributing to hiring and training, managing inventories and orders, and delivering an exceptional experience for guests and employees. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve work at multiple sites with or without overnight travel. The listed salary range is USD $70,000–$90,000 per year.

Requirements

At least 5 years of restaurant management experience.
At least 2 years of Assistant General Manager experience in a full-service restaurant.
Skilled in leading and developing teams.
Experienced with inventory and back-of-house systems.

Responsibilities

Ensure day-to-day business operations run smoothly.
Assist with training, recruiting, human resources and administrative duties; financials and statement preparation; and customer service inquiries for the General Manager.
Organize, run, and supervise efficient daily opening and closing shifts to ensure an exceptional guest and employee experience.
Provide guidance and leadership to hourly and management teams while fostering the Culture of Caring.
Respond immediately and effectively to guest and employee needs and feedback.
Assist the General Manager in managing costs, driving sales, and growing the business in support of financial goals.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Perform regular and ad hoc inventories of food, beverage, and restaurant supplies; track high-cost items; place supply orders; and accept and inspect deliveries.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.
Move and lift up to 10 pounds; frequently move and/or lift up to 25 pounds; occasionally move and/or lift up to 50 pounds.