Assistant General Manager

Won't Stop Operations — Café Patachou, Petite Chou, Napolese•Fortville, IN

20d•Onsite

About The Position

The Assistant General Manager (AGM) is a key leader on the Front-of-House (FoH) team, supporting overall restaurant operations and driving excellence in guest experience, team development, and execution. The AGM demonstrates professionalism, community awareness, and strong leadership presence, actively contributing to a positive culture and consistent operational standards. The AGM leads FoH operations in partnership with the General Manager, including guest service, staffing, inventory control, policy implementation, and service execution. The role leads the floor for 5–6 hours per shift, coaches employees, supports operational flow, and helps ensure a clean, safe, and organized restaurant. The AGM also contributes to hiring, onboarding, training, scheduling, budget performance, guest recovery, and ongoing service improvement. The position directly leads FoH employees in partnership with the GM and carries out supervisory duties in accordance with company policy and applicable law. Duties include planning and assigning shift work, interviewing, hiring and training employees, recognizing and disciplining employees, and addressing complaints and resolving problems. Work is performed primarily in a restaurant setting with public contact and frequent interruptions. The role requires the physical ability to work in a restaurant, stand or sit for prolonged periods, frequently stoop, bend, kneel, crouch, reach and twist, lift, carry, push and/or pull varying amounts of weight, operate office equipment including a computer keyboard, and communicate verbally. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

At least 2 years of experience in food and beverage management; high-volume or upscale concept experience is preferred.
Experience leading Front-of-House teams and understanding service standards, guest recovery, and POS systems.
Valid food handler and liquor licenses as required by local regulations.
Strong communication and interpersonal skills.
Detail-oriented, with the ability to prioritize tasks and meet deadlines.
Passionate about guest service and team development.
Professional, approachable, and solutions-focused.
Ability to handle confidential information with discretion.
Two years of related experience and/or training.
Supervisor experience.
Basic knowledge of dining room and service procedures.
Ability to read, write, and speak fluently in the primary language of the property location.
Ability to read, analyze, and interpret general business periodicals, technical procedures, and governmental regulations; write reports and business correspondence; interpret procedure manuals; and present information and respond to questions from groups of employees, clients, customers, and the public.
Ability to define and solve problems involving varied situations with limited standardization, reprioritize tasks quickly, and interpret written, oral, diagram, or schedule instructions.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios, and to meet budgets with a consistent focus on cost of sales and payroll.
Ability to meet the physical demands described for working in a restaurant setting, with reasonable accommodation where applicable.

Nice To Haves

Previous high-volume restaurant or food and beverage experience.
Experience in an upscale restaurant concept.

Responsibilities

Lead all Front-of-House operations, including guest service, staffing, beverage and dry-goods inventory control, and implementation of policies and procedures.
Collaborate with the General Manager to meet budget goals, execute service standards, and adapt to changing business needs.
Assist the General Manager with hiring, onboarding, and training FoH team members to support high performance and retention.
Lead the floor for 5–6 hours per shift by engaging with guests, coaching the team, and supporting operational flow.
Conduct daily pre-shift meetings to align the team on goals, service priorities, and updates.
Support a culture of positivity, accountability, and hospitality across all shifts.
Review and approve POS transactions, including comps, voids, discounts, and tip reporting, for accuracy and compliance.
Handle guest recovery situations professionally and follow up to ensure guest satisfaction.
Maintain a clean, safe, and organized work environment and support sanitation and service expectations.
Collaborate on labor scheduling based on sales forecasts, staffing needs, and guest demand.
Communicate with team members, Shift Leads, and GMs to support smooth shift execution.
Provide regular coaching and feedback to develop the team and promote internal growth.
Monitor and respond to guest feedback, online reviews, and in-house surveys to support service excellence.
Plan, assign, and direct work on a shift basis; interview, hire, and train employees; reward and discipline employees; and address complaints and resolve problems.
Maintain job-related information in strict confidence unless otherwise directed by the CEO or CPO.