Assistant General Manager

FRIDA BEVERLY HILLS

LUXURY HOSPITALITY | ELEVATED MEXICAN DINING

FRIDA Beverly Hills is entering an exciting new chapter. Following a complete renovation and reimagining of the space, FRIDA is embracing a renewed vision centered on elevated dining, contemporary Mexican cuisine, and exceptional hospitality.

Part of the Frimex Group, FRIDA brings together the richness of Mexican culinary traditions, thoughtful design, and a sophisticated yet approachable atmosphere. Our approach combines polished service, vibrant energy, and genuine personal connection.

We believe luxury is not about formality or pretension. It is about anticipating needs, mastering the details, and creating experiences that feel effortless, memorable, and welcoming.

As we build our team for this next chapter, we are looking for hospitality professionals who take pride in their craft, maintain high standards, and create an environment where exceptional service and genuine hospitality go hand in hand.

ASSISTANT GENERAL MANAGER

Role Summary

The Assistant General Manager plays a key role in overseeing daily restaurant operations and ensuring exceptional service throughout FRIDA Beverly Hills. Working closely with the General Manager, this position focuses on floor leadership, service execution, team development, and maintaining consistent operational standards.

The ideal candidate is a hands-on hospitality leader with a strong presence on the floor, sound operational judgment, and the ability to lead a team while delivering a polished, personalized guest experience.

What You'll Do

• Lead daily service, maintaining strong floor awareness, appropriate pacing, and consistent execution of service standards.

• Ensure the guest experience is attentive, personalized, and aligned with FRIDA's elevated hospitality philosophy.

• Maintain a visible leadership presence throughout service, anticipating challenges and supporting the team in real time.

• Coach and support front-of-house team members, reinforcing service standards, professionalism, and accountability.

• Maintain high standards for table maintenance, dining room presentation, cleanliness, and overall restaurant readiness.

• Coordinate closely with the kitchen, hosts, servers, server assistants, and food runners to ensure seamless communication and service flow.

• Handle guest feedback and service recovery with composure, discretion, and sound judgment.

• Monitor staffing, workflow, and business volume, making adjustments as needed to maintain efficient operations.

Team Leadership & Development

• Support recruitment, onboarding, and training to build a knowledgeable, confident, and service-driven team.

• Lead pre-shift meetings, service briefings, menu education, and ongoing training.

• Reinforce knowledge of food, beverage, service procedures, and guest engagement expectations.

• Provide consistent coaching and feedback to strengthen team performance and maintain service standards.

• Identify development opportunities and support employees interested in growing within the organization.

• Address performance concerns constructively, maintaining accountability and a professional work environment.

• Foster a collaborative team culture built on communication, mutual respect, and shared responsibility.

Restaurant Operations & Execution

• Support the General Manager in overseeing daily operations and ensuring the restaurant is fully prepared for each shift.

• Maintain consistent execution of opening, closing, sidework, and operational procedures.

• Oversee floor plans, shift assignments, staffing adjustments, and service coverage.

• Monitor workflow, labor efficiency, and break compliance to support smooth daily operations.

• Ensure proper use of POS systems and established procedures for cash handling, comps, voids, and payment processing.

• Maintain accurate shift notes, incident reports, and operational handoffs.

• Uphold food safety, sanitation, responsible alcohol service, and applicable health and safety requirements.

• Identify operational challenges and take initiative in implementing practical solutions.

• Utilize restaurant technology and computer-based systems effectively, including POS platforms, scheduling software, reservation systems, email, and standard office applications.

Leadership Partnership & Business Performance

• Partner with the General Manager to execute operational priorities and maintain consistent restaurant standards.

• Communicate effectively across departments to ensure alignment between front-of-house and back-of-house operations.

• Monitor guest feedback, service quality, staffing needs, and daily operational challenges.

• Support efficient labor management and cost-conscious decision-making without compromising the guest experience.

• Take ownership of assigned responsibilities and ensure consistent follow-through.

• Serve as Manager on Duty when assigned, making sound decisions and ensuring the restaurant operates effectively in the General Manager's absence.

Qualifications

• 3–5+ years of front-of-house restaurant experience, including at least 2 years in a management role.

• Experience in upscale dining, luxury hospitality, or a quality-driven restaurant environment preferred.

• Demonstrated ability to lead service, manage a dining room, and maintain high hospitality standards.

• Strong understanding of restaurant operations, staffing, guest recovery, and service execution.

• Proven ability to coach, motivate, and hold team members accountable.

• Strong computer proficiency, including experience with POS systems, scheduling platforms, reservation systems, email, and standard office applications.

• Excellent communication, organizational, and problem-solving skills.

• Ability to obtain and maintain required certifications, including Food Handler and Responsible Beverage Service (RBS), as applicable.

• Availability to work evenings, weekends, holidays, and additional shifts as needed during the restaurant's launch and stabilization period.

Schedule & Availability

• Full-time management position with a flexible schedule based on business needs.

• Availability for evenings, weekends, and holidays is required.

• A strong leadership presence is expected during the restaurant's launch, training, and early operational stabilization.

• Schedule may vary based on business volume, staffing needs, and operational priorities.

Benefits & Perks

• Medical, dental, and vision coverage for eligible employees, subject to applicable waiting periods and plan terms.

• Paid time off and paid sick leave in accordance with applicable California requirements and company policy.

• Eligibility for performance-based bonus opportunities, where applicable.

• Family meal during shifts and employee dining discounts.

• Ongoing training, menu tastings, and professional development opportunities.

• Opportunities for career growth within the restaurant and broader hospitality organization.

Ready to Apply?

If you are a hands-on hospitality leader who values exceptional service, takes pride in developing people, and understands how to balance operational discipline with genuine warmth, we invite you to be part of the next chapter of FRIDA Beverly Hills.

Submit your resume and a brief note describing your leadership experience, your approach to hospitality, and why you would like to join our team.
The compensation for this position is offered within the listed salary range and will be determined based on the candidate’s experience, qualifications, skill set, and overall fit for the role. Final compensation will be discussed during the interview process.

We are an Equal Opportunity Employer (EOE) and are committed to providing equal employment opportunities to all applicants and employees.