Assistant General Manager - Restaurant Operations

SBE Restaurant Group LLC•Beverly Hills, CA

3d•$80,000 - $90,000•Onsite

About The Position

The Assistant General Manager (AGM) supports the General Manager in overseeing all aspects of restaurant operations and serves as a key leader responsible for ensuring exceptional guest experiences, operational excellence, and team performance. The AGM acts as a hands-on manager, helping to drive profitability, maintain quality standards, and develop a high-performing team while ensuring consistency in daily execution. This role serves as a second-in-command to the General Manager and is expected to lead operations in the GM's absence while promoting a culture of hospitality, accountability, and continuous improvement.

Requirements

Preferred minimum of three (3) years of progressive restaurant management experience in a high-end, service-focused environment.
Previous experience as an Assistant General Manager, Restaurant Manager, Floor Manager, or equivalent hospitality leadership role preferred.
Proven ability to lead, motivate, and develop high-performing teams.
Working knowledge of labor management, scheduling, inventory controls, and restaurant financials.
Strong guest service, conflict resolution, and problem-solving skills.
Excellent communication, leadership, and organizational abilities.
Ability to work flexible hours, including nights, weekends, and holidays.
Must be at least 21 years of age or older.
High School Diploma or equivalent required.
Associate's or Bachelor's degree in Hospitality, Business, or a related field preferred.
Must possess strong leadership skills with the ability to mentor, coach, and hold team members accountable.
Must be able to function effectively in a fast-paced environment while managing multiple priorities.
Must be able to provide documentation that shows you are authorized to work in the United States.
Must be eighteen (18) years of age.

Nice To Haves

Previous experience as an Assistant General Manager, Restaurant Manager, Floor Manager, or equivalent hospitality leadership role preferred.
Associate's or Bachelor's degree in Hospitality, Business, or a related field preferred.

Responsibilities

Assist the General Manager in overseeing daily restaurant operations to ensure quality, efficiency, and consistency.
Lead and support managers, supervisors, and hourly team members in the execution of service, hospitality, and operational standards.
Maintain high standards of food quality, beverage quality, cleanliness, safety, and guest service.
Actively manage floor operations during peak business periods to ensure exceptional guest experiences.
Respond to guest concerns and service recovery situations promptly and professionally.
Assist with labor management, scheduling, and staffing plans to support business demands and financial goals.
Support inventory management, purchasing processes, and vendor relationships.
Monitor operating costs and identify opportunities to improve efficiency and profitability.
Review operational metrics and departmental performance with the General Manager and implement corrective actions as needed.
Recruit, train, onboard, coach, and develop supervisors and hourly employees.
Conduct performance coaching and support employee development initiatives.
Promote a positive, inclusive, and high-performance culture aligned with company values.
Ensure compliance with all health, safety, alcohol service, labor, and company regulations.
Enforce company policies, procedures, and standard operating practices.
Monitor key performance indicators (KPIs) and assist with action plans to improve operational performance.
Support implementation of new initiatives, promotions, training programs, and operational rollouts.
Assume responsibility for the operation in the absence of the General Manager.