ASSISTANT GENERAL MANAGER

Socket.dev; Charlotte (NC); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Bonus program

Medical & dental coverage

Meal discounts

Paid vacations (2 weeks) per year

401(k) plan

ServSafe classes

Job summary

The Cowfish is seeking a rockstar leader to run the entire front-of-house operation. You will oversee the kitchen, dining room, bar, and host stand while ensuring guest satisfaction and safe, welcoming service.

You’ll coach managers, monitor performance, and drive profitability in a busy, energetic setting. Ideal candidates bring proven multi‑task leadership in high‑volume restaurants, outstanding communication skills, and a ServSafe certification.

Qualifications

• Prior management experience in high-volume restaurant.
• Exceptional people and management skills.
• Proven ability to develop, coach, and manage teams.
• Strong interpersonal, verbal, and written communication skills.
• High level of flexibility and adaptability; manage multiple projects under pressure.
• Highly organized and detail‑oriented.
• Strong ethical standards; courteous and responsible.
• ServSafe Certification.
• Must be at least 21 years old.

Responsibilities

• Lead daily operations including kitchen, dining room, bar, and host stand.
• Engage with guests and solicit feedback to identify opportunities and strengths.
• Create a safe, warm, and welcoming environment for guests and team members.
• Coach managers and team members on performance and compliance; develop talent.
• Evaluate work procedures to improve efficacy and productivity.
• Write weekly work schedules to match staffing and sales volumes.
• Recruit, interview, hire, and onboard new team members.
• Conduct cash drops, review credit card totals, and verify deposits.
• Prepare all required reports and paperwork accurately and on time.
• Collaborate with General Manager and Head Chef on admin duties and profitability.

Skills

People management

Leadership

Coaching

Communication (verbal)

Communication (written)

High-volume operations

Attention to detail

Flexibility

Job description

Description

Awesomeness is a standard around here and we encourage all of those who bring energy and HYPE to come see for yourself. We operate with our core values at the heart of everything we do: Guest Service, High Quality Ingredients, Health, Safety, and a Commitment to Culture. We have a high-energy, friendly, and incredible team. We are looking for a rockstar leader who can run the entire front-of-house operation.

Key Responsibilities:

• Lead and drive daily operations including the kitchen, dining room, bar, and host stand.
• Engage with guests. Receive feedback and comments to understand areas of opportunity and strengths.
• Create an environment that is safe, warm, and welcoming for all guests and team members.
• Monitor and coach managers and team members on performance and compliance. Train and develop managers and team members to their highest potential.
• Evaluate work procedures and identify methods for increasing efficacy or productivity.
• Write weekly work schedules to accommodate team members and sales volumes.
• Recruit and interview applicants, hire and onboard new team members.
• Conduct cash drops, review credit card totals, and verify deposit slips.
• Complete all required reports and paperwork accurately and on time.
• Work with General Manager and Head Chef on administrative duties, including tracking expenses, maintaining profitability and invoice input.
• Responsible for maintaining inventory.
• Ensure compliance with all applicable rules, regulations, and safety policies in all front-of-house operations.

Benefits

• Bonus programs based on meeting company set goals.
• Medical and dental coverage.
• Meal discounts.
• 2 one-week paid vacations per year.
• 401(k) plan.
• ServSafe Certification classes.

The Cowfish is an Equal Opportunity Employer. The Cowfish does not discriminate based on race, religion, color, sex, gender identity, sexual orientation, age, disability, national origin, marital status, veteran status or any other basis covered by appropriate law

Requirements

• Prior management experience in high-volume restaurant.
• Exceptional people and management skills. Proven track record in developing, coaching, and managing teams.
• High degree of flexibility and adaptability. Must be able to manage multiple projects and work well under pressure.
• Strong attention to detail.
• Strong interpersonal, verbal, and written communication skills.
• High level of confidence and leadership skills.
• Highly organized.
• High ethical standards. Is courteous, honest, and responsible.
• ServSafe Certified.
• Must be at least 21 years of age.