Assistant General Manager (AGM)
2 days ago
Chicago
Job Description Job Title: Assistant General Manager Location: Petterino’s Reports To: General Manager / Director of Operations Status: Full-time, Exempt Company Overview The Good Plate Hospitality Group is committed to delivering outstanding dining experiences across our portfolio of restaurant concepts—from neighborhood favorites to destination dining. We believe in authenticity, excellence in hospitality, and operational precision. Our growth into private dining, catering, and multi-concept operations demands leaders who can balance strategic vision with day-to-day execution. Role Summary As Assistant General Manager, you are the GM’s right hand and a leader in cross-departmental operations. You will be an integral part of the restaurant’s identity, marketing strategies, and special event initiatives (including holidays). You’ll oversee daily restaurant operations, support, coach, and develop staff, manage financial and administrative tasks, and play an active role in expanding our private dining and catering programs. Your leadership ensures consistency in service, profitability, and guest satisfaction across all departments. Key Responsibilities 1. Operations & Service Excellence • Oversee the full spectrum of FOH restaurant operations to ensure consistency, quality, and adherence to brand standards., • Lead by example during peak service periods—walk the floor, monitor pacing, assist staff, and resolve issues in real time., • Ensure quality and consistency of all food and beverage items delivered to guests; contribute to menu development, • Ensure high standards of cleanliness, safety, maintenance, and sanitation throughout the facility., • Implement and maintain standard operating procedures (SOPs) and best practices across all shifts and departments. 2. Financial Management & Performance • Assist the GM in achieving revenue, cost, and profit targets., • Monitor financial metrics: labor cost, food & beverage cost (COGS), waste, inventory variance, etc., • Oversee cash handling, reconciliations, and internal controls., • Maintain excellent relationships with suppliers. 3. People Leadership & Development • Assist in recruitment, onboarding, training, and performance management across all roles (servers, hosts, bartenders, kitchen leaders, etc.)., • Coach, mentor, and develop line leaders and supervisors to uphold service standards and drive continuous improvement., • Conduct regular team meetings (pre-shift, departmental, all-hands) to align on goals, updates, and morale., • Foster a positive and inclusive culture where teamwork, accountability, and professionalism thrive., • Address staff grievances, disciplinary issues, and corrective actions in collaboration with the GM or HR. 4. Cross-Departmental & Administrative Oversight • Serve as a liaison between front-of-house, back-of-house, bar, marketing, and operations teams to ensure alignment., • Maintain inventory systems, order supplies, oversee receivables/payables (as applicable), and manage vendor deliveries., • Oversee scheduling, labor forecasting, and shift coverage, adjusting dynamically to business volume., • Monitor compliance with health & safety regulations, liquor licensing, local laws, and internal audit requirements., • Prepare regular reports for senior leadership: sales, guest feedback, staff performance, etc., • Assume the General Manager’s responsibilities in their absence (opening, closing, decision-making). Qualifications & Experience Required / Preferred • 5+ years of progressive experience in full-service restaurants or hospitality operations, with at least 1–2 years in a management or leadership role., • Demonstrated ability to manage budgets, financial metrics, and P&L responsibility., • Experience managing or growing private dining, catering, or banquet operations is strongly preferred., • Strong leadership, coaching, and team development skills., • Excellent interpersonal and communication skills with guests, staff, and stakeholders., • Exceptional problem-solving ability; can think on your feet, make decisions under pressure, and maintain composure., • Proficiency with POS systems, inventory management systems, scheduling software, and Microsoft Office (Excel, reporting)., • Knowledge of sanitation, safety, and relevant regulatory compliance (liquor, food handling, labor laws)., • Ability to work flexible hours including nights, weekends, and holidays. Success Metrics & KPIs • Achievement of revenue, cost, and profit goals., • Guest satisfaction scores, reviews, and repeat business., • Growth and profitability in private dining / catering operations., • Staff retention, engagement, development, and performance., • Operational consistency (checklists, audits, compliance)., • Efficiency during peak service—ticket times, service pacing, error rates. What We Offer • Competitive salary + performance-based incentives/bonuses., • Benefits (health, dental, etc.) and employee dining privileges per company policy., • Professional growth, mentoring, and opportunities across The Good Plate Hospitality Group., • A mission-driven, high-energy environment with a focus on hospitality excellence.Company DescriptionThe Good Plate Hospitality Group is committed to delivering outstanding dining experiences across our portfolio of restaurant concepts—from neighborhood favorites to destination dining. We believe in authenticity, excellence in hospitality, and operational precision. Our growth into private dining, catering, and multi-concept operations demands leaders who can balance strategic vision with day-to-day execution.The Good Plate Hospitality Group is committed to delivering outstanding dining experiences across our portfolio of restaurant concepts—from neighborhood favorites to destination dining. We believe in authenticity, excellence in hospitality, and operational precision. Our growth into private dining, catering, and multi-concept operations demands leaders who can balance strategic vision with day-to-day execution.