Assistant General Manager

OnTheFly Hospitality; Columbus (OH); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Vision insurance

Bonus based on performance

Dental insurance

Employee discounts

Job summary

HangOverEasy in Columbus, OH is seeking a motivated hospitality leader to support daily restaurant operations and uphold service standards. You will guide front-of-house and coordinate with kitchen teams, train staff, and contribute to scheduling, budgeting, and guest satisfaction.

This full-time role offers growth opportunities, benefits, and a pathway to leadership within a busy, guest-focused environment.

Qualifications

• Strong communication and customer service skills.
• Demonstrated ability to lead, motivate, and develop employees.
• Excellent organizational skills in a fast-paced environment.
• Willingness to learn and participate in all restaurant operations.
• ServSafe certification preferred.

Responsibilities

• Support the General Manager in overseeing daily restaurant operations and ensuring service standards.
• Lead the team through high-volume periods and maintain hospitality standards.
• Coordinate with kitchen leadership to support food quality and efficient service.
• Assist with staffing, scheduling, and labor utilization.

Skills

Communication

Leadership

Staff development

Willingness to learn

Organizational skills

Customer service

Education

ServSafe certification (preferred)

Job description

Benefits:

• Health insurance
• Paid time off
• Vision insurance
• Bonus based on performance
• Dental insurance
• Employee discounts

HangOverEasy is looking for the next generation of hospitality leaders. If you are interested in leaning into a career path in the world of hospitality, join our team and learn the ropes from some of the best in the industry.

60% Leadership and Daily Operations

Support the General Manager in overseeing daily restaurant operations and ensuring successful execution of service. Lead the team through high-volume business periods, maintain hospitality standards, and ensure a safe, clean, and welcoming environment for guests and employees. Maintain complete working knowledge of all front-of-house positions and confidently assist wherever needed. Work closely with kitchen leadership to support food quality and efficient service, including operating the expo window, assisting with food preparation, and developing basic proficiency on kitchen stations. Monitor business volume and make appropriate staffing adjustments to maintain efficient labor utilization. Embody company values, lead by example, and support the General Manager in implementing company policies and operating procedures. Other duties as assigned.

25% Staff Development and Recruitment

Foster a positive, collaborative, and accountable work environment. Train, coach, and develop hourly employees through hands-on leadership and consistent feedback. Assist the General Manager with recruitment, interviewing, hiring, and onboarding new employees. Support the implementation of training programs and identify opportunities for employee growth and advancement. Communicate regularly with the team regarding operational expectations, company initiatives, and performance standards.

15% Administrative and Financial Development

Assist the General Manager with employee scheduling, inventory management, product ordering, cash handling, bank deposits, and other administrative responsibilities. Develop an understanding of restaurant financial performance, including sales, labor costs, food costs, and controllable expenses. Participate in operational and financial discussions with the General Manager to develop the business knowledge and management skills necessary for future leadership opportunities.

Requirements:

• Previous restaurant experience, preferably in a supervisory, trainer, or leadership position
• Strong understanding of restaurant operations with experience in either front-of-house or back-of-house positions
• Demonstrated ability to lead, motivate, and develop employees
• Willingness to learn and actively participate in all areas of restaurant operations
• Basic knowledge of kitchen equipment, food preparation, and service procedures
• Excellent communication and customer service skills
• Strong organizational skills and sound judgment in a fast-paced environment
• Genuine interest in professional development and advancement into restaurant management
• ServSafe certification preferred
• Ability to work on your feet for extended periods of time
• Ability to work a flexible schedule, including holidays and weekends
• Must be able to lift 20 lbs...
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• Must be able to be physically present in the restaurant a minimum of five days per week