Restaurant Asst. General Manager

HRI Hospitality•Nashville, TN

1d•Onsite

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!

Requirements

High school diploma or equivalent required.
Minimum 3 years of restaurant or food & beverage leadership experience.
Previous experience as a supervisor or assistant manager in a full-service operation strongly preferred.
Experience with financial reporting, labor control, and cost management a plus.
Strong leadership, communication, and team development abilities.
Solid understanding of restaurant operations, service flow, and guest experience.
Knowledge of food safety, sanitation, and alcohol service regulations.
Strong organizational and time-management skills.
Ability to analyze financial data, control labor, and manage inventory.
Proficiency in POS systems and Microsoft Office.
Ability to work flexible schedules including nights, weekends, and holidays.

Nice To Haves

Bachelor’s degree in Hospitality, Business, or related field preferred.

Responsibilities

Assist the Restaurant General Manager in the daily oversight of all restaurant operations.
Supervise staff performance, conduct coaching, and support training initiatives.
Maintain high levels of guest satisfaction by ensuring timely service and addressing concerns promptly.
Assist with scheduling, staffing, and ensuring proper labor coverage.
Monitor food and beverage quality, portioning, and presentation standards.
Support management of budgets, cost control, financial reporting, and inventory.
Ensure compliance with food safety, sanitation, and alcohol regulations.
Oversee opening, closing, and shift-change procedures.
Collaborate with kitchen leadership to ensure smooth communication and service flow.
Assist with marketing initiatives, promotions, events, and special functions.
Maintain cleanliness, safety, and proper setup of all dining and service areas.
Perform additional duties as assigned by management.