Assistant General Manager

Great barbecue is judged one plate, one line, and one event at a time. This role keeps the floor, the pit, and the catering calendar moving so guests get the meal they came for and the team can do its best work. You will run the day when the General Manager is not in the building and raise the standard when they are.

Performance Objectives

• Hold guest wait times, ticket accuracy, and complaint resolution to the house standard on every shift you lead.
• Hit weekly sales, labor, and food-cost targets by staffing to the forecast and coaching waste out of the line.
• Open and close the restaurant to standard so product, stations, and cash are ready before the first guest and reconciled after the last.
• Build a shift team that can run the rush without you: cross-train, correct in the moment, and promote from within.
• Deliver catering and private events on time, on spec, and on margin, from prep list to pickup or service.
• Keep the pit, kitchen, and dining room inspection-ready and safe, closing health and safety gaps the same day they appear.
• Report daily numbers, issues, and next actions so the General Manager can decide, not hunt for facts.

Environment & Resources

You report to the General Manager and lead hourly leads across service, kitchen, and catering support. You work the floor and the back of house in a high-volume barbecue operation that also sells catering and events. Scheduling, inventory, and point-of-sale tools are already in place; your job is to use them to run a clean shift, not to invent a new system. Labor and food budgets are set weekly; you own the plan inside those numbers.

Essential Qualifications

• Proven assistant or shift leadership in a busy full-service or fast-casual restaurant, including weekends and peak rushes.
• Hands-on control of labor, food cost, and cash so a shift ends on target, not just on time.
• Experience training and holding a team to service and food standards without relying on the manager in the room.
• Comfort coordinating catering or large-party orders alongside regular service.
• Working knowledge of food safety, alcohol service rules where applicable, and opening and closing checklists.
• Clear, calm communication with guests, cooks, and owners when the line is long and the clock is short.

Role Selling Points

• Real authority over the shift, not a title that only covers breaks.
• A craft product guests already seek out, so your work shows up on the plate and in repeat visits.
• Catering and events give you a second P&L to learn, not only dining-room covers.
• A path to General Manager for someone who can run people, product, and numbers together.

Call to Action

If you can run a rush, protect the numbers, and leave the next shift better than you found it, apply with a short note on a shift you turned around and the result you owned.