Assistant General Manager

Assistant General Manager

Three Oaks Hospitality’s collection of community-driven restaurants and bars seeks a motivated and outgoing individual to fill the role of Assistant General Manager palavras

Includes Steelbach, Lower Deck, Ro, Jekyll, 1983, M.Bird, and Stone's Throw. The Assistant General Manager will assist the General Manager in all aspects of the restaurant’s operations, ensuring exceptional customer service, maintaining high-quality standards, and driving profitability.

• Monitor performance of servers, bartenders, hostesses and kitchen staff.
• Conduct performance reviews and provide feedback and training as necessary.

• Recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management.
• Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service.
• Provide coaching and mentorship to team members, ensuring their professional growth and development.
• Conduct regular staff meetings.
• Oversee day‑to‑day operations to ensure smooth functioning.
• Develop and enforce SOPs for front‑of‑house, back‑of‑house, and customer service.
• Maintain a clean, safe, and welcoming environment.
• Monitor inventory levels, track food costs, and implement cost‑control measures.
• Collaborate with kitchen staff to ensure timely food preparation and quality control.
• Attend to customer feedback, complaints, and resolve issues promptly.
• Implement strategies to enhance repeat business.
• Develop and manage the restaurant’s budget including revenue forecasts, cost analysis, and expense control.
• Analyze sales trends to identify growth opportunities.
• Implement effective pricing strategies and promotions.
• Ensure compliance with health and safety regulations.
• Conduct regular inspections to maintain cleanliness and hygiene.
• Train staff on safety procedures and maintain documentation for health inspections.

• Proven experience as an AGM or similar leadership role.
• In‑depth knowledge of restaurant operations, front‑and‑back‑of‑house.
• Strong leadership and motivational skills.
• Excellent customer service and problem‑solving skills.
• Proficiency in fiscal management, budgeting, and cost‑control.
• Outstanding communication and interpersonal skills.
• Attention to detail and ability to multitask.
• Knowledge of health and safety regulations and compliance.
• Flexibility to work evenings, weekends, and holidays.

• High school diploma or GED required.
• Certification in hospitality is a plus.
• Valid Food Manager’s Certificate.

• Prolonged periods of standing and walking.
• Must lift, balance, and carry trays weighing up to 25 pounds.

Seniority Level: Mid‑Senior level

Employment Type:

Full-time

Job Function:
Management and Manufacturing
• Industries:
Hospitality