Assistant General Manager

JOB OVERVIEW

Under the guidance and direction of the Chef/Partner and General Manager perform assigned responsibilities necessary for the timely service of our guests and to the profitable and efficient operations. As the co-leader of the front-of-house (FOH) team, the AGM supports the General Manager in overseeing daily restaurant operations, ensuring a seamless balance between exceptional guest experiences, efficient systems management, and strong team leadership. This position serves as a key link between front-of-house operations, back-of-house collaboration, and administrative oversight.

The AGM is responsible for maintaining operational systems, supporting staff development and training, supervising service standards, and ensuring smooth coordination across all departments to uphold the restaurant’s vision and brand integrity.

 

RESPONSIBILITY AND SPAN OF AUTHORITY: 

 

OPERATIONS

 

1. General

• Entering daily logs into Manager logbook via R365
• Schedule service staff according to labor budget and adequate for all services
• Ensure the Compilation of materials needed for service. This includes menu changes, pre-shift notes, training materials, chit printing, etc.
• Lead in developing, implementing, and maintaining operational systems and software, including but not limited to OpenTable, Toast, Jolt, and HotSchedules.
• Assist in creating and maintaining training materials, side work checklists, and other operational guidelines to ensure staff efficiency and consistency.
• Manage and update vendor lists to maintain accurate records and strong supplier relationships.
• Work alongside the General Manager to train, motivate, and develop staff, ensuring adherence to service standards and operational procedures.
• Provide direct operational support by assisting with opening and closing duties of the restaurant when necessary.
• Identify areas for improvement in systems, processes, and team performance, and propose solutions to enhance operational efficiency.
• Serve as a liaison between front-of-house and back-of-house teams to ensure smooth communication and workflow.
• Attend leadership meetings

 

1. Service

• Generate revenue by actively and strategically pushing the books and reservation platform, maximizing bookings and customer engagement.

  Orate FOH staff service meetings with educational topics
• Within the service guidelines as set by The Tasting Kitchen, execute the sequence of service
• Team player striving for the best every day on behalf of the team & guests
• Be a leader for the FOH, stepping in whenever necessary
• Ensure that guests depart The Tasting Kitchen with an exceptional dining experience, distinguished by both outstanding cuisine and attentive service.

 

HUMAN RESOURCES AND ADMINISTRATION

 

1. Employee

• Coordinate recruitment ads approved by the company
• Conduct new employee interviews and coaching sessions
• Ensure submittal of all changes to employment statuses and terminations
• Develop and revise job descriptions with management team
• Administer New Hire Paperwork administration and submittal to Sprout LA
• Cross Train on submission of PAF’s
• Along with General Manager and Business Manager forward all coaching documentation to Sprout HR
• Enter new employees into POS (appropriately categorizing their position) assigning a clock in number
• Conduct New Hire Paperwork & Orientations in partnership with the Business Manager

 

1. Payroll

• Assist in the reconciliation all tip pool spreadsheets
• Staff efficiently and sustainable in accordance with budgetary guidelines
• Audit time edits and coordinate signatures with management team for time adjustments
• Coordinate with Sprout HR for any manual checks needed to be cut for employees
• Cross Train to submit payroll

 

GUEST RELATIONS AND RESERVATIONS

 

1. Guest Relations

• Along with General Manager, oversee the proper management of guest correspondence via email and phone ensuring responses are timely.
• Work with General Manager and Marketing team to ensure content on social media accounts is on brand for our strategy and feedback from the market.

 

EXPECTED BEHAVIORS

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent The Tasting Kitchen professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

 

 

Qualifications:

• High school diploma or equivalent, or bachelor’s degree in a related field preferred
• 3+ years minimum of relevant working experience in the hospitality and restaurants sector.
• Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
• Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
• Excellent verbal and written communication skills
• Exemplary organizational skills with a high level of accuracy and attention to detail
• Demonstrated ability to work independently and meet deadlines
• Flexibility with working hours: days, nights, weekends and holidays
• Able to work in a fast-paced and changing environment of up to 10-12 hours

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

More detail about The Tasting Kitchen part of Sprout LA, please visit https://culinaryagents.com/entities/27219-The-Tasting-Kitchen