Assistant General Manager

Reports To: General Manager

Position Overview

The Assistant General Manager plays a critical leadership role in driving operational excellence, financial performance, and team development. This position partners closely with the General Manager, Executive Chef and Director of Operations to ensure the restaurant continues to evolve, innovate, and exceed guest expectations while striving to be the best bar in the world.

The AGM is responsible for staffing, training, financial performance, and preserving the culture of the restaurant. This role requires a hands-on leader who is committed to developing people, strengthening systems, and maintaining the highest hospitality standards.

Direct Reports

· Bar Manager

· Dining Room Managers

Key Responsibilities

Leadership & Hiring

· Ensure the restaurant is appropriately staffed at all levels

· Recruit, interview, and hire motivated and qualified team members, both hourly and management.

· Develop internal talent pipelines by mentoring and promoting from within whenever possible.

· Ensure manager roles are filled with experienced, and culture driven individuals.

Training & Development

· Monitor management performance and professional growth, providing consistent feedback and mentorship.

· Develop managers to excel in their current roles while preparing them for future advancement.

· Train and mentor hourly dining room team members ensuring clear growth pathways.

· Maintain and elevate internal educational programs to ensure they remain engaging, relevant, and impactful.

· Encourage team ownership by empowering staff to lead projects and initiatives that promote innovation and growth.

Financial Performance

· Lead financial planning and budgeting efforts to achieve long-term profitability.

· Collaborate with leadership to improve operational efficiencies and cost controls.

· Identify and implement strategies to increase revenue and optimize profitability.

· Monitor and optimize financial performance, identifying opportunities for cost control and revenue growth.

· Collaborate on strategies to manage reservations effectively and enhance overall revenue potential.

Operations & Collaboration

· Work closely with the Chef de Cuisine to ensure alignment between dining room and kitchen.

· Maintain strong service and food quality standards, holding all team members accountable.

· Respond to operational challenges with practical, solution-oriented leadership.

· Ensure smooth day-to-day operations while maintaining a strong floor presence.

Culture & Standards

· Protect and cultivate the restaurant’s culture by championing our Pillars of Hospitality, Excellence, Education, and Passion.

· Promote accountability, professionalism, and teamwork across all departments.

· Foster an inclusive and respectful workplace environment.

· Lead by example in maintaining composure, urgency, and professionalism during high-pressure situations.

Qualifications

· Minimum 5+ years of restaurant management experience, in high-volume, upscale dining or bar environments

· Strong leadership, communication, and interpersonal skills

· Working knowledge of employment laws and HR best practices

· Demonstrated ability to manage confidential information with discretion

· Strong financial acumen and understanding of budgeting and revenue growth strategies

· Proven ability to develop and mentor team members

· Ability to adapt quickly in a fast-paced environment

· Flexible schedule, including evenings, weekends, and holidays

· Strong sense of accountability, urgency, and professionalism

· Calm and composed under pressure

· Motivated to strive to be the best