Assistant General Manager

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with world flavors and creative flair. The restaurant offers the finest cuts of premium beef and seafood complemented by a cutting‑edge wine and spirits program and uses local farmers and purveyors to highlight the region’s finest ingredients.

As the Assistant General Manager at Bourbon Steak, you will provide administrative, technical and analytical support to the Kitchen and Dining Room Management teams under the supervision of the General Manager and Executive Chef. This position collaborates with internal and external partners to accomplish all administrative tasks related to the organization and business operation of the restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication, guest service and satisfaction, food quality and compliance.

A detail‑oriented hospitality leader who will be a hands‑on mentor in the dining room, able to adapt quickly to changes and create an amazing experience for both guests and staff. You will assist in leading all front‑of‑house operations, provide insight and guidance to every member of the team, and work closely with the general manager and corporate operations teams to further the restaurant’s success.

You possess expertise in service, guest recovery, inventory management, an impeccable eye for detail, a high level of professionalism, and can execute the standards of a 2‑star Michelin establishment.

• Personal Attributes
  • Exceptional communication and organizational skills
  • Gracious spirit of hospitality
  • Intellectual curiosity and emotional maturity
  • Continual dedication to developing staff in all areas of food and service education
  • Ability to work cleanly, organized, and lead a team
• Professional Attributes
  • Advanced knowledge of food and wine;
    Level 1 Somm certification is a plus
  • Knowledge of financial reporting and data analysis
  • Strong focus on personal and team development
  • Desire to teach and mentor staff and interns
• Basic Qualifications
  • 4 years’ experience in a fine‑dining, high‑volume restaurant with at least 1 year in a leadership role
  • Basic knowledge of Japanese products and sushi, especially sake and Japanese whiskey
  • Hospitality degree preferred
  • Knowledge of safety and hygiene protocols
  • Working knowledge of HR practices and labor laws
  • Ability to frequently lift up to 40 pounds
  • Stamina to work in excess of 40 hours per week

Salary Range: $80,000 to $90,000/yr.

The Mina Group, LLC and its affiliates are equal‑opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas, and experiences and, pursuant to the San Francisco Fair Chance Ordinance, will consider qualified applicants with arrest and conviction records. If a reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and aspects of employment, please contact Mina Group Human Resources by emailing