The AGM is responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. This is an extremely high-energy environment. You’ll develop teams and manage operational systems including financials –always with a guest-focused approach. Any previous GM experience is welcome.
5-7 years of Restaurant Manager experience in a high-volume environment, defined as $10 mm+/yr. General Manager level experience is preferred. Experience with operational systems including financials, P&L and inventory. Skilled in developing and leading one’s teams. Ability to establish rapport with guests as well as team members. Flexible availability for AM, PM and late night shifts. Your experience with groups such as SBE, Michael Mina, Danny Meyer, and Thomas Keller will be highly valued.