Restaurant Assistant General Manager | San Francisco, CA

Position: Assistant General Manager

Location: San Francisco, California

Compensation: $80,000-$90,000 base salary + bonus

Schedule: 45 hours per week

Company Overview

Join one of San Francisco's most iconic dining destinations, known for delivering exceptional hospitality, memorable guest experiences, and a commitment to culinary excellence. We are seeking an experienced and dynamic Assistant General Manager to partner with restaurant leadership and play a key role in supporting daily operations, team development, financial performance, and the continued success of the business at their SF Flagship location.

This opportunity is ideal for a seasoned hospitality professional who brings a strong background in restaurant operations, culinary knowledge, beverage management, and banquet and special events execution.

Role Summary

The Assistant General Manager will work closely with the General Manager to oversee all aspects of restaurant operations while ensuring the highest standards of hospitality, food quality, service execution, and financial performance. The ideal candidate is a hands-on leader who thrives in a high-volume environment and can effectively support both front-of-house and back-of-house operations.

Key Responsibilities

• Support all day-to-day restaurant operations, ensuring an exceptional guest experience at every touchpoint.
• Lead, coach, and develop hourly team members and supervisors while fostering a culture of accountability and hospitality.
• Maintain high standards of food quality, service execution, cleanliness, and operational excellence.
• Partner with culinary leadership to support kitchen operations, food quality standards, and service execution.
• Oversee bar operations, beverage programs, inventory management, and liquor cost controls.
• Assist with planning, coordinating, and executing banquets, private dining events, and special occasions.
• Manage labor costs, scheduling, productivity, and overall operational efficiency.
• Analyze financial results and implement strategies to improve profitability and performance.
• Serve as a visible floor leader during peak periods, ensuring exceptional guest satisfaction and team performance.
• Support recruitment, onboarding, training, and retention of top hospitality talent.

Qualifications & Requirements

• Minimum 3+ years of restaurant management experience in a high-volume, full-service environment.
• Strong culinary knowledge and understanding of kitchen operations, food preparation, and quality standards.
• Demonstrated experience with mixology, bar operations, beverage programs, and inventory management.
• Experience coordinating and executing banquets, private dining events, and special functions.
• Strong financial acumen with experience managing labor, food and beverage costs, and profitability.
• Excellent leadership, communication, coaching, and team development skills.
• Ability to work effectively across all operational departments with a hands-on leadership style.
• Flexible schedule with availability to work evenings, weekends, and all holidays.
• Preferred residence within a 20-mile radius of San Francisco.

What We Offer

• Competitive base salary of $80,000-$90,000 plus incentive compensation.
• Opportunity to work within one of San Francisco's most recognized restaurant destinations.
• Professional growth and development opportunities.
• Collaborative leadership environment with strong operational support.
• The opportunity to make a significant impact on a highly successful and respected hospitality operation.

Ideal Candidate Profile

The ideal candidate brings a unique balance of operational discipline, culinary appreciation, beverage expertise, event management experience, and genuine hospitality. This individual will help drive exceptional guest experiences, strong financial results, and continued operational excellence.

We are particularly interested in leaders who are equally comfortable supporting the dining room, bar, kitchen, and special events business, while developing strong teams and maintaining the highest hospitality standards.