Restaurant Assistant General Manager

HRI Hospitality•Richmond, VA

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! JOB DESCRIPTION Job Title: Restaurant Assistant General Manager Department: Food & Beverage Supervision Exercised: Restaurant Supervisors, Servers, Bartenders, Hosts, Bussers, Food Runners Supervision Received: Restaurant General Manager / Director of Food & Beverage MINIMUM REQUIREMENTS Education High school diploma or equivalent required. Bachelor’s degree in Hospitality, Business, or related field preferred. Experience 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. Skills and Knowledge 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. Job Duties and 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. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements. With a 40-year legacy, HRI Hospitality has meticulously constructed a robust lodging and mixed-use platform under the seasoned leadership team's guidance. The company currently owns and manages a diverse portfolio in the nation’s premier lodging markets, actively engaging in both development and acquisitions to enhance their offerings. While maintaining an active development pipeline, HRI Hospitality is committed to "Elevating the Urban Experience" for guests. Managing a portfolio of branded and independent institutional quality hotels in key U.S. markets, the company is an approved operator for all major full- and focused-service brands. Leveraging deep sector expertise and a vast industry network, HRIH’s hotel management platform emphasizes a balanced approach, incorporating People, Profit, and Revenues. With extensive third-party management expertise and an owner's perspective, HRI is adept at operating properties effectively, solidifying its position as an innovative leader in the hospitality industry.

Requirements

High school diploma or equivalent required.
Bachelor’s degree in Hospitality, Business, or related field preferred.
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.
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.

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.