Assistant General Manager

  • 3+ years of a management equivalent position preferably in chef-driven restaurants.
  • Strong understanding of hospitality standards, dining service and beverage programs with high attention to detail.
  • Proficient at all levels, including recipe knowledge, service standards, sanitation practices, FOH and BOH management functions.
  • Strong verbal and written communication skills with the effective delegation, follow through and creation of accountability.
  • Solid understanding of IT and experience with POS systems. Proficient with word processing, and excel.
  • Proficient with financials (P&L’s, inventory, food/labor cost, etc.)
  • Bi-lingual and social-media working knowledge is a plus.
  • Able to work at least 50 to 60 hours a week or more as needed. Must be able to work a flexible schedule including days, nights, weekends and holidays (except Thanksgiving, Christmas Eve, Christmas Day and New Years Day).
  • Must be able to lift 10-25 lbs.
  • Serv-Safe Certification in California.
  • A genuine sense and love of hospitality, know how to create a unique experience and have inherent leadership abilities to lead and direct an energetic team and create a fun working environment.
  • Dependable, flexible, and self-motivated yet able to take direction and work as a team member
  • Positive attitude. Social. Fun character. Problem solver. Determined to be the best.
  • GREAT with people! Enjoys guest interaction and developing relationships with guests and our community.
  • Good Judgment and decision-making skills. Relies on experience and judgment to plan and accomplish goals
  • Excited about achieving personal/professional growth and about embracing and driving change while overcoming challenges with collaboration and creativity
  • Numbers- and detail-oriented.
  • Physically fit to bend, stoop, walk, and perform other physical tasks for hours.
  • Must have an exceptional work ethic


  • Actively contribute to building something truly special in the restaurant.
  • Build lasting relationships with trust and respect on all levels.
  • Promote the culture and values of the restaurant.
  • Operate the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
  • Maintain a workplace that is clean and organized and is cohesive with the restaurant’s philosophy, and standards of excellence.
  • Be well organized, maintain concentration, and think clearly when providing service within any given period of time.
  • Demonstrate consistent attention to detail and follow through of all restaurant policies.
  • Show Drive and Initiative
  • Achieves or exceeds operating results
  • Make sound decisions even when not in possession of all the information
  • Defines the issue(s), identifies root causes and ties decisions to strategy
  • Uses sound logic, makes decisions at the right time, brings others into the decision-making process as needed and chooses the best alternative/solution
  • Draws on experience, identifies patterns, then uses logic and good judgment
  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

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