Assistant General Manager

Position Summary

   The Assistant General Manager (AGM) plays a key leadership role in overseeing daily operations, driving financial performance, and supporting team development. This role partners closely with the General Manager, Executive Chef, and Director of Operations to ensure the restaurant continues to evolve, operate efficiently, and deliver a consistently high level of guest experience.

   The AGM maintains a strong presence on the floor, leading the team in real time while supporting operational systems, staffing, and overall performance.

   This role requires a hands-on leader who is committed to developing people, strengthening systems, and upholding the highest standards of hospitality and the core values of the company.

Reports To: General Manager

Core Responsibilities

• Support the General Manager in achieving financial goals, including revenue growth and cost control
• Oversee and support both hourly and management teams
• Lead all dining room recruitment, hiring, onboarding, and training for both hourly and management roles
• Oversee and develop both hourly and management teams, including recruitment, hiring, onboarding, and training
• Manage labor, scheduling, and staffing to align with business needs, budget targets, and labor law compliance
• Partner with the General Manager and Service Director to forecast staffing needs and ensure operational efficiency
• Lead the implementation, training, and reinforcement of service standards across the restaurant
• Collaborate with the General Manager to forecast staffing needs based on business demands
• Drive the implementation, training, and reinforcement of service standards across the restaurant
• Collaborate with Guest Relations and Private Events to maximize covers and drive additional business
• Ensure compliance with all company policies and state and local labor regulations
• Maintain strong organization and oversight of daily administrative and operational functions

Leadership & Team Development

• Lead, mentor, and develop a dining room team of 70+ employees, including servers, bartenders, hosts, and management team
• Foster and maintain a culture of accountability, professionalism, and hospitality that reflects the company’s core values
• Identify and cultivate high-potential team members for growth and advancement within the organization
• Oversee training, and ongoing performance management to ensure consistency and growth across the team
• Maintain a strong presence on the floor to support, guide, and motivate the team
• Lead by example, demonstrating professionalism, composure, and a solution-oriented mindset
• Contribute to a positive, inclusive, and high-performing work environment
• Foster strong cross-functional collaboration between dining room and kitchen teams
  Lead, mentor, and develop a dining room team of 70+ employees, including servers, bartenders, hosts, and management team

Service & Guest Experience

• Uphold and continuously refine service standards to reflect company values and expectations
• Oversee daily dining room operations, including opening and closing, ensuring smooth and efficient service
• Maintain a strong, visible presence on the floor, anticipating guest needs and resolving issues proactively
• Act as the primary point of escalation for service-related challenges
• Support the kitchen with expediting during service
• Ensure seamless coordination between the dining room, bar, and kitchen teams
• Manage reservations and seating to optimize flow, covers, and guest satisfaction in a high-volume environment
• Uphold and refine service standards, ensuring alignment with company values
• Maintain expert knowledge of the menu, beverage program, and brand standards
• Ensure all guest-facing areas meet the highest standards of cleanliness, organization, and compliance with health regulations
• Align staffing levels with business needs, making real-time adjustments as needed
• Lead guest recovery efforts to ensure concerns are resolved and guests leave with a positive experience

Qualifications

• 4+ years of restaurant management experience in a high-volume, upscale dining or bar environment
• Strong leadership, communication, and interpersonal skills
• Proven ability to recruit, develop, and retain high-performing teams
• Strong financial acumen, including budgeting and revenue optimization
• Working knowledge of employment laws and HR best practices
• Ability to manage confidential information with discretion
• Highly organized, adaptable, and effective in a fast-paced environment
• Strong sense of accountability, urgency, and professionalism
• Ability to remain calm and composed under pressure
• Ability to stand and walk for extended periods (8+ hours), and to crouch, bend, and lift or move 25+ lbs, with or without reasonable accommodation
• Flexible schedule, including evenings, weekends, and holidays

More detail about HUMM part of Daniel Humm Hospitality, please visit https://culinaryagents.com/entities/1074202-HUMM