Job Summary

We are seeking a dynamic and motivated Assistant General Manager to join our vibrant hospitality team. In this pivotal role, you will support the overall operations of the restaurant, ensuring exceptional customer service, efficient food and beverage service, and smooth team management. Your leadership will inspire staff, uphold food safety standards, and foster a welcoming workplace that keeps guests coming back. This position offers an exciting opportunity to develop your managerial skills while contributing to a thriving food service establishment.

Position Summary

· Full-time leadership role reporting directly to the Executive Chef / General Manager (Chef/GM).

· Responsible for the day-to-day front-of-house (FOH) operation, guest experience, staffing, administration and event execution within agreed budgets and authority.

· Serve as the primary operational decision-maker during service with authority over all FOH, including the bar.

· Direct the Bar Manager on staffing deployment, service priorities and guest concerns without requiring routine Chef/GM approval; escalate material financial, personnel, safety and reputational issues.

FOH Operations & Guest Experience

· Lead opening/closing, floor management, reservations and seating flow, cleanliness, service pace and shift handovers across dining room, atrium, patio and bar.

· Responsible for service standards, guest recovery, regular-guest relationships and review follow-up; document recurring concerns and corrective actions.

· Coordinate menu availability, allergens, specials and service timing with kitchen leadership.

People Leadership

· Directly supervise Bar Manager, FOH supervisors and FOH staff

· Responsible for FOH hiring recommendations, onboarding, training, coaching, performance conversations and attendance management within company policy.





· Conduct regular Bar Manager check-ins, monitor performance and follow up on agreed actions.

· Build and publish FOH schedules aligned with forecast demand, confirmed events and approved labour budgets; ensure shift coverage and responsible overtime.

· Lead pre-shift briefings and clear delegation of cleaning, side work, inventory and other recurring duties.

Financial Controls & Administration

· Responsible for FOH labor tracking, POS controls, discounts/voids/comps, cash reconciliation, daily close and timely accurate nightly reports with brunch, happy hour, dinner, late-night and event sales where applicable.

· Oversee bar/service inventory, ordering, counts, beverage cost, shrinkage and waste through the Bar Manager; investigate variances and recommend corrective action.

· Bar Manager is responsible for beverage ordering and inventory and cocktail execution/development within approved limits;

· Chef/GM approves major changes and retains ultimate bar accountability.

· Completes labour tracking spreadsheet daily to assess and track staffing requirements

· Maintains checklists, maintenance log, incident records, training records and follow-through on assigned action items.

Events: Operational Delivery

· Receive confirmed event details from Chef/GM; translate contracts and minimum-spend commitments into staffing plans, floor plans, timelines, POS instructions, setup and service briefings.

· Coordinate event-day execution with hosts,



bar and kitchen; flag feasibility or service conflicts before promises are made.

· Reconcile event execution details and report outcomes, guest feedback and operational issues to Chef/GM

· Does not independently negotiate pricing, minimum spends or contract exceptions without approval.

Safety & Compliance

· Enforce applicable food safety, responsible alcohol service, workplace safety and sanitation requirements for FOH; escalate incidents and equipment concerns promptly.

Success Measures & Cadence

· Daily: complete service briefing, floor oversight, closing checks and accurate nightly report.

· Weekly: publish schedule and labour forecast;

· Conduct Bar Manager check-ins covering service, inventory, beverage cost/waste, training, cleanliness and actions; review guest feedback, FOH costs, bar inventory variances, event execution and open action items with Chef/GM.

· Performance assessed against guest experience, service consistency, FOH labour versus approved target, staff retention/training, reporting accuracy and reliable event delivery.

Qualifications

· Proven restaurant FOH management experience, strong hospitality leadership, scheduling and POS competence, practical cost control and ability to run busy shifts independently.

· Mandatory closing coverage: manage closing on-site every Thursday, Friday and Saturday and remain on-site until closing time.

· On-site management until closing is also required on evenings of large events.

· Required Nova Scotia food safety and responsible alcohol service training as applicable.

Pay: $50,000.00-$55,000.00 per year

Benefits:

- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- Paid time off
- Store discount
- Vision care

Work Location: In person

📌 Assistant General Manager (South End)
🏢 Lot Six
📍 South End