Assistant General Manager

Menlo Circus Club; New York (NY); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Employee discounts at Richard Sandoval Restaurants

Paid sick and birthday leave

Job summary

Menlo Circus Club is seeking an Assistant General Manager to lead our team and ensure excellent service at tán. The role involves supervising the floor staff, managing the daily operations, and enhancing guest experiences.

The ideal candidate has at least 2 years of food and beverage experience and a high school diploma. This position offers competitive salary, health insurance, and opportunities for professional growth.

Qualifications

• At least 2 years of Assistant Manager experience in a food and beverage environment.
• Self-motivated with strong organizational skills.
• Excellent time management abilities.

Responsibilities

• Supervise floor staff to enhance guest service.
• Manage FOH supplies and oversee inventory.
• Conduct daily payroll reporting and cash drop.

Skills

Organizational skills

Effective communication

Sales skills

Ability to work under pressure

Education

High school diploma or GED

Job description

Richard Sandoval Hospitality (RSH) is a hospitality group with global impact. Our innovative approach to food and beverage has built some of the most successful Latin restaurant concepts across the globe. Our founder, Chef Richard Sandoval, is internationally acclaimed for his approach in combining Latin ingredients with modern culinary techniques to create award‑winning flavors that span 60 locations and 4 continents.

We are seeking an Assistant General Manager to join our dynamic team and contribute to the success of tán .

The Assistant General Manager will play a key role in overseeing the daily operations, ensuring guest satisfaction, and supervising the floor staff. This position offers an exciting opportunity to help shape the evolution of our service, market positioning, and commitment to excellence.

Responsibilities

Staff Management

• Interview, hire, evaluate, reward, and discipline front‑of‑house (FOH) personnel, and assist the Executive Chef with back‑of‑house (BOH) employees.
• Orient, motivate, train, and educate all FOH personnel in restaurant policies, procedures, and rules.
• Effectively schedule for the restaurant in the absence of the Restaurant General Manager.

Service Excellence

• Supervise floor staff to ensure professional service and maximize guest satisfaction during operating hours.
• Cultivate product knowledge and long‑term service expertise among FOH personnel.
• Build strong rapport with restaurant guests to create an organic, enjoyable, and memorable dining experience.

Operational Duties

• Oversee all FOH supplies and hard goods orders to ensure the restaurant is appropriately stocked for each season and advise the Level II Manager on any ordering needs.
• Educate FOH personnel in product knowledge and service best practices.
• Ensure that all restaurant signage is accurate and aligns with the restaurant's theme.
• Conduct end‑of‑week inventories accurately and in a timely manner for the beverage program.
• Accurately report payroll daily and handle the end‑of‑night closeout and cash drop.
• Maintain the Aloha database with accurate items and prices.
• Keep employee files up to date.
• Perform all daily tasks as indicated on opening and closing checklists.

Facility and Maintenance

• Take ultimate responsibility for the cleanliness and repair of the restaurant and office.
• Attend and actively participate in weekly manager meetings to stay informed and aligned with the management team.
• Foster open lines of communication between FOH and BOH staff for effective collaboration.

Community Engagement

• Act as a spokesperson for the restaurant within the community and with guests, enhancing the restaurant's reputation.
• Embrace an entrepreneurial mindset to increase sales and elevate guest satisfaction.
• Stay informed about local competition and industry trends to remain competitive.

Qualifications

• At least a high school diploma or GED.
• Previous food and beverage (F&B) experience is required, with at least 2 years of Assistant Manager experience or above.
• Ability to work well under pressure and be self‑motivated.
• Strong organizational, time management, and sales skills.
• Effective communication skills, both written and verbal.

Benefits

• Competitive salary range.
• Health, dental, and vision insurance options including disability, life, and more.
• Opportunities for professional growth and development.
• Employee discounted dining at the Richard Sandoval Hospitality Restaurants across the country.
• Paid sick leave, paid birthday leave, and 5 days of parental leave.
• A supportive and inclusive work environment.