Assistant General Manager

This is an active environment that requires active thinking. Where active feedback is the culture,

and where the team actively pushes forward the definition of great . Today’s ceiling is tomorrow’s

floor.

THE PERSON

We are seeking a professional that has demonstrated loyalty in their career history. This person

must have a minimum of 3 years of experience as a manager overseeing fast-paced fine dining establishments.

The ideal candidate exemplifies all of the following :

Spark Plug

That person in the room you feel compelled to meet. Lighting in a bottle. This person

thrives in a dynamic, fast-paced environment.

Relentlessly Kind

Kindness is as natural as breathing air. This person can’t help but make others feel

genuinely appreciated, seen, and heard in their presence. Passionate & a high integrity leader.

Active Listener & Effective Communicator

This person welcomes candor. While in conversation, this person puts their phone away to

be present. They are thoughtful when they speak & can effectively communicate with all

levels of staff.

Coach

Knows the players, knows how to motivate them, how to challenge them, how to inspire them

to level up. Plays to win. Has a bias for the importance of talent and training, and is able to

build meaningful relationships grounded in trust with a diverse team.

Talent Scout

This person has the ability to identify humans and help them shine.

Non-Negotiable Standards

Bespoke eye for detail. E V E R Y detail counts. Relentless focus on improvement and

raising the bar. Balances inspiration and accountability.

Opportunist & Executor

Best is never enough, it’s tomorrow’s 2nd place. This person has the intellectual

horsepower / problem solving ability to identify issues & implement change before the next

shift. Balances scrappiness with finesse. Leans in harder when times are good.

Insatiable Appetite to Learn & Grow

If you’re comfortable, you’re not growing. Learning means living in the state of slight

discomfort & this person thrives on that edge. Eager to take on new challenges with open-

mindedness, respecting team, peers, and leaders. Can think high and low.

THE RESPONSIBILITIES

Function as the management representative chiefly responsible for the day-to-day

supervision of all Front of House.

An understanding of restaurant financials as it relates to revenue, costing, labor,

controllables, non-controllables, and the ability to affect change in all areas, to increase sales

and productivity.

Help lead pre-shifts daily to make sure staff is aware of all company-wide news, HR updates, and

restaurant menu additions.

Meets guests and develops relationships to manage the restaurant from a promotional angle.

Acts as an ambassador to CHG Culture.

Handle guest relations issues when guests call ie. chargebacks, staff issues, lost items,

etc.

Upholds all human resources best practices as it pertains to coaching, counseling,

disciplinary, hiring, and terminations.

Follows and ensures compliance of all CHG policies and standard operating procedures as

outlined in the Employee Handbook.

Manage the restaurant and the quality of work performed by all subordinates. Ensure proper

hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health

standards.

Responsible for compliance with Occupational Safety and Health Standards and company

safety rules within the restaurant.

Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of

food products, cleaning the restaurant, and performing housekeeping tasks. Direct

subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food

products, cleaning the restaurant, and performing housekeeping tasks.

Utilize discipline and counseling, as part of managerial discretion, as a personnel tool, with

an understanding of the ranges of the various disciplinary actions available, such as verbal

or written reprimands, suspensions, demotions, and terminations.

Teach and motivate employees regarding customer service skills, techniques, knowledge of

product, and performance standards.

Stimulate productivity and solid performance by restaurant personnel through strong

leadership, effective planning of work, administration of fair standards, solid management

techniques, and promoting employee morale and commitment.

THE QUALIFICATIONS

• Proven success rising through the ranks of hospitality organizations known for their brand, service and customer loyalty.
• Exposure to high-growth brands while reporting into senior management.
• Possess Senior Level operational experience at a relevant hospitality company
• Experience launching, scaling and improving operations.
• Strong floor presence with a detailed understanding of Front of House operating procedures.
• Proven leader capable of mentoring other leaders through a combination of inspiration and accountability.
• Servant Leadership mentality with the ability to quickly adapt to a strong and established vibe driven culture..
• Highly intuitive, problem solving nature able to identify operational issues and create solutions.
29 days ago