Assistant General Manager - Restaurant Leadership & Growth

Cote Brasserie; Old Woking; On-site; GBP 19,000 - 30,000; Full time

Benefits offered by this job

Meals on duty

Family and friends discount

40 hours per week guaranteed

Performance-based bonus opportunities

Career progression opportunities

Job summary

Côte Brasserie in the United Kingdom is seeking an Assistant General Manager to work closely with the General Manager, overseeing daily restaurant operations and ensuring exceptional service. You will help drive guest satisfaction, maintain operational efficiency, and nurture a welcoming atmosphere for guests.

Reporting to the General Manager, you will lead front-of-house teams, manage rotas and labour costs, train staff, and uphold standards of cleanliness and presentation.

Qualifications

• Experience in a supervisory or management role within a high-volume restaurant or brasserie.
• Ability to train and develop team members and manage performance.
• Experience managing rotas, labour costs and operational efficiency.

Responsibilities

• Lead and motivate the front-of-house team to deliver exceptional guest experiences.
• Ensure service standards reflect the quality and style of a classic French brasserie.
• Assist with training your team members, developing them internally and managing performance.
• Help manage rotas, labour costs, and operational efficiency.
• Maintain high standards of cleanliness, presentation, and compliance.
• Work closely with the kitchen and bar teams to ensure smooth service.
• Handle guest feedback professionally and resolve issues promptly.

Skills

Leadership

Communication

Guest experience

Job description

Côte Brasserie in the United Kingdom is seeking an Assistant General Manager to work closely with the General Manager, overseeing daily restaurant operations and ensuring exceptional service. You will help drive guest satisfaction, maintain operational efficiency, and nurture a welcoming atmosphere for guests.

Reporting to the General Manager, you will lead front-of-house teams, manage rotas and labour costs, train staff, and uphold standards of cleanliness and presentation.