Restaurant General Manager

Assistant General Manager – High-Volume Upscale Casual Restaurant

A leading restaurant group is seeking a dynamic general manager to oversee operations at a high-volume, upscale-casual restaurant. This is an excellent opportunity for an accomplished hospitality leader who is passionate about delivering extraordinary guest experiences, building high-performing teams, and driving both operational and financial success in a vibrant, people-first culture.

Assistant General Manager Benefits & Compensation

• Competitive base salary plus performance-based bonus
• Health, dental, and vision coverage
• Paid time off
• Paid parking
• 401(k) with company match
• Opportunities for career growth and advancement

Assistant General Manager Requirements & Qualifications

• Minimum 4 + years of assistant general manager experience in high-volume upscale or polished casual restaurants
• Proven experience managing restaurants with at least $8M in annual sales volume
• Strong financial acumen and demonstrated success managing P&L performance
• Exceptional leadership and team development skills, especially in coaching and mentorship
• Deep understanding of service standards, food quality, and guest experience in upscale casual dining
• Experience with inventory systems, labor management tools, and POS systems
• Flexible schedule, including nights, weekends, and holidays

Assistant General Manager Preferred Background & Skills

• Hands-on leadership style with a strong floor presence
• Passion for hospitality and creating memorable guest experiences
• Proven ability to build and sustain a positive, inclusive workplace culture
• Results-driven mindset focused on continuous improvement

Assistant General Manager Day-to-Day Responsibilities

• Lead all daily restaurant operations, ensuring seamless execution across front-of-house and back-of-house teams
• Recruit, train, develop, and retain a high-performing management team and staff
• Drive revenue growth and profitability while maintaining high standards of food, service, and ambiance
• Analyze P&L, labor, food cost, and inventory; implement strategies to achieve targets
• Foster a culture centered on teamwork, accountability, and exceptional hospitality
• Oversee scheduling, labor forecasting, and productivity aligned with business needs
• Maintain compliance with health, safety, sanitation, and licensing regulations
• Collaborate with culinary leadership to uphold menu quality and innovation
• Lead by example on the floor, especially during peak service times
• Drive local marketing initiatives and community engagement to boost brand awareness and guest traffic.