Assistant General Manager

Biscuits & Butter is a breakfast, brunch, and lunch eatery built around exceptional food, thoughtfully crafted beverages, genuine hospitality, and memorable guest experiences.

We are building a restaurant culture centered around hospitality, accountability, consistency, teamwork, cleanliness, and operational excellence.

The Assistant General Manager (AGM) plays a key role in bringing those standards to life every day by supporting the General Manager, leading the restaurant team, and ensuring smooth execution across all areas of the business.

The Assistant General Manager is responsible for supporting the General Manager in the day-to-day leadership and operation of Biscuits & Butter.

The AGM helps oversee Front-of-House and Back-of-House operations, including guest experience, employee performance, training, scheduling, labor management, opening and closing procedures, food and beverage quality, cleanliness, inventory, cost control, safety, and overall restaurant execution.

When the General Manager is not present, the Assistant General Manager is expected to confidently assume responsibility for the restaurant and serve as the Manager on Duty (MOD).

This is a hands-on leadership position. The AGM should be visible on the floor, engaged with guests and employees, actively coaching the team, solving problems, and stepping into operational positions when necessary.

The ideal candidate is an emerging or experienced restaurant leader who is organized, dependable, solutions-oriented, guest-focused, and ready to take ownership.

• Support the General Manager in all daily restaurant operations.
• Serve as Manager on Duty when assigned.
• Lead and supervise Front-of-House and Back-of-House employees.
• Ensure restaurant standards are maintained throughout every shift.
• Monitor guest experience and address concerns promptly.
• Assist with employee hiring, onboarding, training, coaching, and development.
• Assist with employee scheduling and staffing decisions.
• Monitor labor and make staffing adjustments based on business volume.
• Ensure employees arrive on time, in proper uniform, and prepared for their shifts.
• Conduct pre-shift meetings when assigned.
• Monitor dining room, kitchen, bar, coffee, host, and service operations.
• Ensure opening and closing procedures are completed accurately.
• Assist with inventory, ordering, receiving, and cost-control procedures.
• Maintain food safety, sanitation, alcohol-service, and workplace safety standards.
• Communicate operational concerns to the General Manager.
• Help maintain a positive, accountable, and professional restaurant culture.
• Take ownership of restaurant operations when the General Manager is unavailable.

When serving as the Manager on Duty, the AGM is responsible for the overall operation of the restaurant during the assigned shift.

Responsibilities include:

• Complete a full restaurant walkthrough before service.
• Verify Front-of-House and Back-of-House readiness.
• Confirm staffing and make adjustments when necessary.
• Conduct or assist with pre-shift meetings.
• Ensure all stations are properly stocked and prepared.
• Monitor reservations, waitlists, and projected business volume.
• Monitor guest flow and table turnover.
• Monitor kitchen and beverage ticket times.
• Address employee and operational issues as they occur.
• Resolve guest concerns professionally.
• Communicate menu shortages and operational updates to the team.
• Ensure employees remain productive and positioned appropriately.
• Maintain restaurant cleanliness throughout service.
• Complete required shift reports and communicate important information to the General Manager.

The AGM should be able to confidently answer the question: "Who is running the restaurant right now?"

When assigned as Manager on Duty, the answer should be clear.

The Assistant General Manager is expected to actively lead employees rather than simply observe operations.

Leadership responsibilities include:

• Lead by example.
• Maintain a professional and positive attitude.
• Set clear expectations for employees.
• Coach team members in real time.
• Correct service and operational issues immediately.
• Recognize strong employee performance.
• Address attendance, uniform, behavior, and performance concerns.
• Document employee issues when required.
• Assist with employee performance evaluations.
• Help identify employees with leadership potential.
• Support the development of trainers, leads, and future managers.
• Maintain appropriate manager-to-employee boundaries.
• Promote respectful communication throughout the restaurant.

The AGM should be highly visible and engaged with guests throughout service.

Responsibilities include:

• Greet and interact with guests.
• Monitor service quality.
• Observe dining room conditions.
• Monitor wait times.
• Assist the Host team during high-volume periods.
• Check on tables when appropriate.
• Address guest complaints immediately.
• Handle service recovery professionally.
• Follow up with Servers regarding guest concerns.
• Ensure food or beverage issues are corrected promptly.
• Recognize celebrations and special occasions when possible.
• Help create relationships with repeat guests.

Managers should never walk past an unhappy guest, dirty table, spill, or obvious service problem without taking action.

Breakfast and brunch can produce significant volume within a short period of time.

The Assistant General Manager must be comfortable leading during high-volume service.

Responsibilities include:

• Review reservations and anticipated volume before service.
• Confirm appropriate staffing.
• Ensure stations are prepared before opening.
• Monitor wait times and table turnover.
• Maintain proper server rotation and floor coverage.
• Monitor food ticket times.
• Monitor coffee, matcha, and cocktail ticket times.
• Identify service bottlenecks quickly.
• Reposition employees when necessary.
• Assist the Host team with guest flow.
• Communicate with the Kitchen Manager regarding food execution.
• Step into operational roles when necessary.
• Maintain calm and professional leadership during stressful periods.

Busy should never mean disorganized.

The AGM should have a strong understanding of all Front-of-House positions, including:

• Hosts
• Servers
• Bussers
• Bartenders / Baristas
• Barbacks
• Other service-support positions

The AGM is expected to monitor:

• Guest greetings
• Wait times
• Seating procedures
• Server sections
• Table maintenance
• Food and beverage delivery
• Guest satisfaction
• Dining room cleanliness
• Restroom cleanliness
• Employee appearance
• Service standards
• Opening and closing side work

While the Kitchen Manager oversees daily kitchen execution, the AGM must understand and support Back-of-House operations.

The AGM should work closely with kitchen leadership regarding:

• Ticket times
• Menu shortages
• Guest allergies
• Special requests
• Large parties
• Staffing challenges
• Food quality concerns
• Prep or product shortages
• Sanitation concerns
• Equipment issues

Front-of-House and Back-of-House leadership should operate as one management team.

The Assistant General Manager is responsible for helping protect the quality and consistency of everything served.

The AGM should regularly monitor:

• Food presentation
• Portion consistency
• Food temperature
• Coffee and espresso beverages
• Matcha beverages
• Specialty non-alcoholic drinks
• Cocktails
• Mimosas and brunch beverages
• Glassware
• Garnishes
• To-go packaging
• Overall presentation

Products that do not meet Biscuits & Butter standards should be corrected before reaching the guest whenever possible.

The AGM assists the General Manager with maintaining appropriate labor levels.

Responsibilities may include:

• Assist with building employee schedules.
• Monitor staffing levels throughout the shift.
• Make appropriate cuts when business slows.
• Call in additional support when authorized and necessary.
• Monitor employee clock-ins and clock-outs.
• Monitor overtime.
• Ensure employees take required breaks.
• Identify recurring attendance or scheduling concerns.
• Communicate staffing needs to the General Manager.

The Assistant General Manager helps ensure Biscuits & Butter maintains a strong and properly trained team.

Responsibilities may include:

• Participate in interviews.
• Assist with new-hire orientation.
• Ensure employees understand restaurant policies and expectations.
• Monitor training progress.
• Work with designated trainers.
• Provide ongoing coaching.
• Conduct menu and service knowledge checks.
• Identify employees requiring additional training.
• Help develop employees interested in advancement.
• Ensure training standards remain consistent across departments.

The AGM assists management with protecting company inventory and controlling unnecessary costs.

Responsibilities may include:

• Assist with inventory counts.
• Verify deliveries.
• Monitor product usage.
• Monitor waste and breakage.
• Review excessive comps, voids, discounts, or refunds.
• Ensure products are stored properly.
• Maintain appropriate controls over high-cost items.
• Identify unnecessary waste.
• Communicate inventory shortages.
• Support the General Manager and Kitchen Manager in maintaining established cost targets.

Depending on assigned responsibilities, the AGM may be responsible for:

• Opening or closing registers.
• Verifying cash drawers.
• Reviewing cash-handling procedures.
• Approving authorized comps, discounts, or voids.
• Reviewing shift sales.
• Completing deposits according to company procedures.
• Protecting company funds and financial information.
• Reporting cash discrepancies immediately.
• Ensuring employees follow all POS and payment procedures.

Accuracy and integrity are essential when handling company funds.

The Assistant General Manager is responsible for helping maintain a restaurant that is inspection-ready every day.

Responsibilities include:

• Conduct regular restaurant walkthroughs.
• Monitor dining room cleanliness.
• Monitor restroom cleanliness.
• Monitor kitchen sanitation.
• Monitor bar and coffee station cleanliness.
• Ensure food safety procedures are followed.
• Verify required temperature logs and documentation.
• Ensure spills and hazards are addressed immediately.
• Monitor proper chemical storage.
• Ensure storage areas remain clean and organized.
• Correct sanitation concerns immediately.
• Communicate serious safety concerns to the General Manager.

The AGM may be responsible for opening or closing the restaurant.

Opening responsibilities may include:

• Complete restaurant walkthrough.
• Verify cleanliness.
• Confirm staffing.
• Check restaurant equipment.
• Confirm kitchen and beverage readiness.
• Review reservations and expected volume.
• Verify cash drawers.
• Ensure music, lighting, temperature, and guest-facing areas are properly set.
• Conduct pre-shift communication.

Closing responsibilities may include:

• Ensure all guests have departed.
• Verify closing side work.
• Inspect FOH, BOH, bar, and storage areas.
• Verify equipment shutdown procedures.
• Review cash and POS procedures.
• Confirm doors and designated areas are secured.
• Complete required reports.
• Communicate shift notes to the General Manager and appropriate leadership.

The AGM should help protect the restaurant's physical assets.

Responsibilities include:

• Identify maintenance concerns.
• Report damaged equipment.
• Ensure employees use equipment properly.
• Monitor restaurant furniture and fixtures.
• Immediately communicate plumbing, electrical, refrigeration, HVAC, or kitchen equipment concerns.
• Assist with coordinating repairs when directed.
• Help ensure preventative maintenance procedures are followed