Assistant General Manager - ABQ Sunport

Fresquez Inc.; Albuquerque, Northern (NM, KY); Hybrid; USD 50,000 - 75,000; Full time

Job summary

Fresquez Inc. is seeking an Assistant General Manager to lead daily restaurant operations across multiple brands.

You will work with the General Manager to develop high-performing teams, uphold standards, and deliver exceptional guest experiences in a fast-paced environment. Responsibilities include leading shifts, recruiting and training, managing scheduling, controlling costs, ensuring food safety, and driving performance during high-volume promotions.

Qualifications

• Minimum 2-4 years of progressive leadership experience in the restaurant/hospitality sector.
• High-volume restaurant experience strongly preferred.
• Strong leadership, communication, and organizational skills.
• Ability to multitask and perform in a fast-paced environment.
• Proven ability to coach and develop team members.
• Flexible availability, including nights, weekends, holidays, and high-volume promotion days.

Responsibilities

• Lead shifts and ensure operational excellence as Manager on Duty.
• Assist in hiring, onboarding, training, and development of team members.
• Assist with payroll review and labor management.
• Drive execution for high-volume promotions.
• Maintain strong communication with the General Manager and team.
• Ensure compliance with food safety, sanitation, and company standards.

Skills

Leadership

Operations management

Food safety

Staff development

Payroll & labor

Communication

Scheduling

Guest service

Job description

Description

ASSISTANT GENERAL MANAGER

Multi-Unit | Multi-State Restaurant & Hospitality Organization

Summary/Objective: “At Fresquez Companies, we empower the lives of people by providing authentic, impactful and exceptional experiences one team member and guest at a time.”

At Fresquez Companies, we empower the lives of people by providing authentic, impactful, and exceptional experiences one team member and guest at a time. The Assistant General Manager plays a key leadership role in supporting daily operations, developing high-performing teams, and ensuring exceptional guest experiences across all company brands. This position partners with the General Manager to drive operational excellence, uphold company standards, support financial performance, and foster a positive, team-oriented culture in a fast-paced environment.

Essential Functions

• ServeSafe Certification (or ability to obtain)
• Assist as role model while consistently exhibiting Fresquez Vision, Mission and Values.
• Lead shifts and ensure operational excellence as Manager on Duty
• Assists in accomplishing restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Support hiring, onboarding, training, and development of team members
• Assist with scheduling, coaching, counseling, and performance management
• Assists in achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; resolving problems; completing inventory and audits
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation; adjust menus as needed
• Ensure compliance with food safety, sanitation, and company standards
• Maintain strong communication with the General Manager and team
• Assist with payroll review and labor management
• Drive execution and readiness for high-volume promotions (including Pie Wednesdays)
• Foster a positive, team-oriented work environment
• Perform additional duties as assigned

Requirements

Qualifications

Preferred Qualifications:

• 2–3 years of restaurant or hospitality leadership experience preferred
• High-volume experience strongly preferred
• Strong leadership, communication, and organizational skills
• Ability to multitask and perform in a fast-paced environment
• Proven ability to coach and develop team members
• Basic financial and operational understanding (labor, cost control, etc.)
• Flexible availability, including nights, weekends, holidays, and high-volume promotion days

Other Skills:

Organization/Prioritization, Time Management, Data Entry Skills, General Math Skills, Analyzing Information, Attention to Detail, Thoroughness, Reporting/Researching Results, Verbal and Written Communication Proficiency, Ethical Conduct, High Integrity, Confidentiality, Personal Responsibility, Accountability, Initiative, Accuracy, Follow Up/Through Skills, Dependability, Problem-Solving Skills, Positive Attitude, Teamwork Oriented, Self-Motivated, Independent Judgement and Professional Appearance

1. Minimum of 2-4 years of progressive leadership experience in the restaurant/hospitality sector, with a focus on restaurant operations; Restaurant industry experience preferred. Culinary experience is strongly preferred.
2. Knowledge and understanding of relevant food safety and sanitation laws, principles, procedures, and practices.
3. Experience teaching, coaching, and training adults in a variety of environments and situations (technical, skills training as well as soft skills, leadership)
4. Proven ability to partner with and influence all levels of an organization, from senior level management to hourly employees
5. Strong written, verbal communication, and presentation skills, including the ability to communicate with all levels of the organization
6. Ability to coach and motivate others to achieve departmental and company goals
7. Strong problem-solving skills and the ability to partner with others to achieve results/resolution, an innovative and forward-thinking leader
8. Ability to delegate and demonstrate leadership courage to hold others accountable for results and their actions
9. Excellent interpersonal skills with the ability to negotiate and influence
10. Places a value on diversity and shows respect for and openness to others’ backgrounds and ideas
11. Strong organizational skills with proven ability to manage multiple priorities and large projects across multiple disciplines with a strong attention to detail
12. Proven experience leading cross-functional teams to develop new business, training, and operational efficiency solutions
13. Ability to handle high stress situations, ambiguity, and changing priorities
14. Proficient Word, Excel, PowerPoint and internet skills
15. Licensed to operate an automobile without hours of operations restrictions
16. Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
17. Must be able to work with Fresquez menu products, as well as work around potentially hazardous chemicals (i.e., cleaning products)
18. The ability to drive, stand, sit, bend and walk for extended periods of time
19. Prepare special reports/assist on special projects as needed or requested.
20. Detail oriented.
21. Good PC competency such as the ability to use Microsoft Office Suite and other related software.
22. Knowledge of Paycom Payroll software.
23. Excellent listening skills.
24. Professional behavior that contributes to creating an environment of respect and professionalism.
25. Ability to maintain confidentiality.
26. Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion.
27. Ability to work at a fast pace in an effective manner.
28. Ability to work under pressure and to be flexible and adept to varying and changing demands.
29. Effective and friendly interpersonal communication and interpersonal skills with internal and external customers.
30. Excellent computer skills to include Outlook, Word, Excel, Publisher, PowerPoint, Social Media, Internet Research, 10-key, and willingness and ability to learn new systems.

Work Environment

This job operates in a fast-paced restaurant setting and is frequently subjected to heat, steam, fire, and noise. This role routinely uses standard restaurant equipment such as ovens, cook tops, griddles, deep-fat fryers, grills, microwaves, sharp tools/slicers, as well as other equipment as necessary.

Physical or Environmental Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

This position requires constant standing. All positions may require constant, frequent, or occasional: standing, walking, lifting, sitting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, grasping, feeling, talking, hearing, repetitive motions, eye/hand/foot coordination. Must be able to lift up to 50lbs.

The noise level in the work environment is usually moderate to high.

Position Type and Expected Hours of Work:

This is an exempt-level position. Scheduled hours vary by restaurant needs, including necessary adjustments made during high and low seasonal changes. Typical days and hours of work for this position are Monday-Sunday 4am-12am or later (varying shifts). Other days/hours and holidays required as needed or assigned.

Work Authorization/Security Clearance:

1. Satisfactory completion of a pre-employment drug screening.
2. Satisfactory completion of a criminal background check.

Language Ability:

Ability to read, analyze, and interpret general business rules and technical procedures.

Ability to clearly and effectively communicate information and respond to questions from management and team members.

Other (Secondary) Responsibilities:

Assist with other restaurant functions including other assigned duties as needed. This may include prep-cook, cook, dishwashing, maintenance, bartending, serving, and cleanliness of equipment and facilities. Must be able to fulfill all roles within the restaurant(s) as necessary.

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

EOE Statement:

Fresquez, Inc., Fresquez Concessions, Inc., NM Restaurant Investors Inc. DBA Village Inn, and is an equal opportunity employer. It is our policy not to discriminate against any Employee or Applicant. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, status as a protected veteran, among other things, or status as a qualified individual with a disability. The policy of nondiscrimination in employment includes but is not limited to, recruitment, hiring, placement, promotion, transfer, employment advertising or solicitations, compensation, layoff or termination of employment.