Required Years of Experience
2 years
Job Details
Role Summary:
The Assistant General Manager helps the General Manager run the restaurant and leads shifts as the manager on duty. The AGM steps in for the GM when they're off, focusing on staff, guest experience, and smooth daily operations.
Responsibilities- Run opening and closing shifts as manager on duty: walkthroughs, pre-shift meetings, floor management, and closing checklists
- Hire, train, schedule, and coach front-of-house staff; document performance and discipline with the GM
- Handle guest concerns and complaints on the spot, and follow up on online reviews
- Count and reconcile cash drawers, safe, and deposits; review voids, comps, and discounts
- Manage tip distribution and tip-pool records according to policy and New York law
- Help control labor costs by adjusting staffing to sales during each shift
- Ensure compliance with food safety, alcohol service, and workplace safety rules; ensure ID checks and refusal of service are handled properly
- Order front-of-house supplies, beverages, and smallwares as assigned; track inventory
- Act as General Manager in their absence
- 2+ years of restaurant supervisory or management experience
- New York City Food Protection Certificate (if in NYC) or food protection manager certification (e.g., ServSafe Manager)
- Responsible alcohol service training (e.g., TIPS)
- Working knowledge of POS, scheduling, and reservation systems
- Strong communication, problem-solving, and leadership skills
- Stand and walk for 10+ hours; lift up to 50 lbs
- Work in a fast-paced environment with heat, noise, and cleaning chemicals
Big Trouble is an equal opportunity employer.
Compensation Details
Compensation: Salary ($80,000.00 - $90,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts
Required Skills
Team Leadership
Conflict Resolution
Customer Service Orientation
Attention to Detail
Time Management
Adaptability
Inventory Management
Financial Acumen
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
