Assistant General Manager

Convive Brands•Garden City, NY

34d•$66,300 - $95,000•Onsite

About The Position

As Assistant General Manager, you'll partner with the General Manager to lead the guest experience, develop the team, and drive restaurant performance. From hiring and developing a high-performing team to maintaining top-notch food and service standards, you’ll have the opportunity to shape a restaurant culture that keeps both employees and guests coming back. This role is designed for hospitality leaders who are ready to expand their impact and prepare for future General Manager opportunities.

Requirements

Minimum 2 years of Restaurant Leadership experience in a comparable restaurant or hospitality concept
A passion for hospitality and a proven ability to lead a team with energy, empathy, and vision
Talent for building culture; creating an environment where team members feel valued, motivated, and inspired to deliver results every day
An ability to forge meaningful connections, both inside the restaurant with your team and the guests, and out in the community to boost brand presence and drive sales
Strong operational instincts and a track record of driving results while maintaining high standards in service, food quality, and guest satisfaction.
An ability to balance the day-to-day with long-term goals, empowering your team to grow and thrive
Previous exposure to P&L, forecasting, inventory, and COGs
Must be able to stand for prolonged periods and lift and carry items weighing up to 50 lbs

Nice To Haves

Proficiency in Spanish, French, and/or Arabic a plus

Responsibilities

Lead from the floor, spending quality time coaching team members, connecting with guests, and ensuring exceptional hospitality during service
Resolve guest concerns with empathy and urgency, turning challenges into opportunities to build loyalty and trust
Partner with the GM to recruit, interview, hire, and retain a high-performing team.
Support in optimizing labor deployment to balance great service with budget goals.
Lead and inspire the Front of House team, ensuring seamless opening, mid-shift, and closing execution.
Safeguard quality by overseeing all food safety protocols and checklists.
Manage food costs and inventory; inputs/reconciles orders and aggressively troubleshoots waste and variances.
Shares P&L accountability, driving profitability via accurate forecasting and proactive labor deployment.