Description
The Assistant General Manager will partner with the General Manager to achieve sales, labor, and cost goals; manage daily catering operations, inventory, and ordering; supervise and develop team members; ensure food quality, accuracy, safety, and customer satisfaction; and support continuous improvement. The role includes periodic travel to other locations, flexible scheduling, and a path toward General Manager and multi-unit leadership. It requires 3–5 years of hospitality or foodservice leadership experience, ServSafe certification or the ability to obtain it, and the ability to stand for extended periods and lift up to 50 pounds.
