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 hospitality leader to oversee daily restaurant operations, lead the team through peak shifts, and uphold service standards. You will work closely with kitchen leadership to ensure food quality, safety, and guest satisfaction while modeling our hospitality values.

Responsibilities include staff training, recruitment support, scheduling, inventory control, and assisting with financial performance discussions.

Qualifications

• Experience leading restaurant teams and daily operations.
• Strong people management and coaching abilities.
• Excellent communication and guest service skills.
• Ability to train, motivate, and develop staff.
• Knowledge of ServSafe is a plus.

Responsibilities

• Oversee daily restaurant operations and lead the team.
• Coordinate with kitchen leadership to ensure food quality and service.
• Schedule staff, manage labor and inventory.
• Recruit, train, and coach hourly employees.
• Uphold hospitality standards and safety.
• Assist in administrative and financial duties as needed.

Skills

Leadership

Staff Development

Communication

Customer Service

Organizational Skills

Flexibility

Training

ServSafe

Multitasking

Team Motivation

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