Assistant General Manager

One Haus; Las Vegas (NV); On-site; USD 66,000 - 110,000; Full time

Job summary

Upscale Steakhouse in Las Vegas, NV seeks an hands-on Assistant General Manager to uphold hospitality standards, drive excellence across front-of-house and back-of-house operations, and lead with integrity, humility, and ambition. This role supports the General Manager to ensure every shift reflects consistency, guest satisfaction, and continuous improvement.

The ideal candidate has 5–8 years in upscale dining, 2+ years as AGM or FOH Manager, and proven success in high-volume settings.

Qualifications

• 5–8 years in upscale or fine dining environments
• At least 2 years as AGM or FOH Manager
• Experience in high-volume, high-check-average settings
• Knowledge of steakhouse-style service and guest expectations
• Able to manage teams of 80+ staff

Responsibilities

• Oversee front-of-house and back-of-house operations
• Lead hiring, training, coaching, and performance management of FOH staff
• Conduct pre-shift meetings and ongoing education
• Oversee bar operations including inventory, compliance and staff scheduling
• Drive guest satisfaction and service recovery across shifts

Skills

FOH Management

Team Leadership

Wine Service

Conflict Resolution

Guest Engagement

Staff Training

Hiring & Coaching

Bar Management

VIP Service

Tools

Toast

Excel

Google Workspace

Job description

ASSISTANT GENERAL MANAGER up to 110K + Bonus

Upscale Steakhouse | Las Vegas, NV

Full-Time | In-Person

ABOUT THE OPPORTUNITY

An upscale, high-volume steakhouse in Las Vegas is seeking a hands-on Assistant General Manager to uphold exceptional hospitality standards, drive excellence across front-of-house and back-of-house operations, and lead with integrity, humility, and ambition. This role supports the General Manager in ensuring that every shift reflects a commitment to consistency, guest satisfaction, and continuous improvement.

EXPERIENCE PROFILE

• Minimum 5–8 years of experience in upscale or fine dining environments, including at least 2 years as an AGM or FOH Manager
• Demonstrated success in high-volume, high-check-average settings
• In-depth knowledge of steakhouse-style service, timing, and guest expectations
• Capable of managing teams of 80+, including servers, hosts, bussers, and bar staff
• Confident in executing wine service and tableside presentations
• Experience working in both union and non-union settings

Business & Financial Acumen

• Strong background in P&L oversight, labor cost control, and inventory systems (Toast, Excel, Google Workspace)
• Assists GM with sales reporting, forecasting, and vendor partnerships
• Knowledgeable in SNHD regulations and committed to maintaining A-grade inspections
• Experience in menu engineering and promotional strategy in collaboration with culinary leadership
• Analyzes guest feedback and service data to improve operations

Guest Relations & Hospitality

• Ensures every table receives thoughtful, timely service and meaningful engagement
• Responds to guest concerns with grace and urgency, reinforcing commitment to service recovery
• Builds rapport with regulars and VIPs, personalizing service to create lasting memories
• Maintains a consistent and present floor presence during peak hours
• Leads hiring, training, coaching, and performance management of FOH staff
• Conducts pre-shift meetings and leads ongoing education
• Encourages open communication, accountability, and cross-department collaboration
• Skilled in conflict resolution, succession planning, and team development

Bar Management

• Oversees bar operations including inventory control, compliance, staff scheduling, and product quality
• Partners with bartenders to elevate service and ensure alignment with restaurant standards
• Maintains financial oversight and enforces local laws and regulations related to alcohol service

KEY TRAITS & COMPETENCIES

• Refined Hospitality — Polished, professional demeanor; anticipates guest needs and exceeds expectations
• Toughness — Thick-skinned, assertive, and thrives under pressure; confident managing demanding clientele
• Leadership Presence — Commands respect without ego; leads with integrity, fairness, and empathy
• Detail-Oriented — Sharp focus on service flow, cleanliness, timing, and table touchpoints
• Service-Driven — Believes hospitality is personal; encourages storytelling, engagement, and loyalty
• Adaptable & Flexible — Can pivot quickly for last‑minute VIPs, staff shortages, or changes in volume

PHYSICAL REQUIREMENTS

• Ability to remain on feet for extended periods (8+ hours) and lift up to 50 lbs
• Ability to walk, bend, reach, and climb stairs as necessary