Assistant General Manager | Chef-Driven | San Francisco

One Haus; San Francisco (CA); Sur place; USD 110 000 - 120 000; Plein temps

Avantages offerts par ce poste

Performance-Based Bonus

Healthcare Benefits

Paid Time Off (PTO)

Employee Privileges

Professional Development

Résumé du poste

One Haus in San Francisco, CA is seeking an experienced Assistant General Manager (AGM) to join a high-volume, chef-driven team. You will support daily operations, lead front-of-house teams, and partner with culinary leadership to ensure exceptional guest experiences.

The ideal candidate brings hands-on leadership, strong hospitality, and financial acumen to manage P&L, labor, and costs while maintaining service excellence during peak hours. Evening, weekend, and holiday availability is required.

Qualifications

• 4 years of progressive restaurant management experience, preferably in a high-volume, chef-driven, upscale or fine dining environment.
• Previous experience as an Assistant General Manager, Restaurant Manager, or senior FOH leader.
• Solid understanding of restaurant financials, including P&L, labor management, budgeting, and cost controls.
• Hands‑on leadership style with the ability to remain composed and decisive under pressure.
• Experience with restaurant POS, reservation, and scheduling systems.
• Flexibility to work evenings, weekends, and holidays.

Responsabilités

• Oversee daily operations in partnership with the General Manager to ensure efficient execution and exceptional guest experiences.
• Maintain elevated service standards while managing the pace of a high-volume restaurant.
• Lead from the floor, providing hands‑on support and direction during busy services.
• Oversee dining room flow, reservations, seating, and service pacing to maximize efficiency and guest satisfaction.
• Build relationships with regulars and VIP guests and address feedback professionally.
• Collaborate with culinary leadership to ensure seamless FOH/BOH communication.
• Assist with private dining, events, and restaurant initiatives.

Connaissances

Leadership

Hospitality

Operations

Guest experience

Communication

Training

P&L understanding

Outils

POS systems

Reservation systems

Scheduling systems

Description du poste

Assistant General Manager (AGM) — High-Volume, Chef-Driven Restaurant

Location: San Francisco, CA

Annual Base Salary: $110,000–$120,000 Bonus Potential

Position Overview

We are seeking an experienced, passionate, and hospitality-driven Assistant General Manager (AGM) to join the leadership team of a highly regarded, high-volume, chef-driven restaurant in San Francisco.

This is an exciting opportunity for a dynamic restaurant professional who thrives in a fast-paced environment and brings a strong combination of exceptional hospitality, operational expertise, financial acumen, and team leadership. Working closely with the General Manager and culinary leadership, the AGM will help oversee daily operations, maintain exceptional service standards, develop a high-performing team, and ensure a consistently outstanding guest experience.

The ideal candidate is a hands‑on, energetic, and polished leaderwho understands the demands of a high-volume restaurant while maintaining a genuine commitment to food, beverage, and hospitality excellence.

Key Responsibilities

Restaurant Operations & Guest Experience

• Support the General Manager in overseeing daily operations, ensuring efficient execution and exceptional guest experiences.
• Maintain elevated service standards while managing the pace and demands of a high-volume restaurant.
• Lead from the floor, providing hands‑on support and direction during busy services.
• Oversee dining room flow, reservations, seating, and service pacing to maximize efficiency and guest satisfaction.
• Build relationships with regulars and VIP guests while addressing feedback and service recovery professionally.
• Collaborate closely with culinary leadership to ensure seamless communication between FOH and BOH teams.
• Assist with private dining, special events, and restaurant initiatives.

Leadership & Team Development

• Assist with recruiting, hiring, training, scheduling, and developing front-of-house employees.
• Foster a positive, collaborative, and accountable team culture.
• Lead pre‑shift meetings, service training, and ongoing employee development.
• Coach and mentor team members to maintain consistency, professionalism, and strong service execution.
• Support the General Manager in developing future leaders and maintaining employee engagement.

Financial & Operational Management

• Assist with P&L management, budgeting, labor controls, inventory, and cost management.
• Monitor daily sales, labor productivity, and operational performance.
• Identify opportunities to improve efficiency, profitability, and guest satisfaction.
• Support purchasing, vendor relationships, cash handling, and financial reporting.
• Ensure compliance with health, safety, sanitation, and labor regulations.
• Maintain operational procedures and restaurant standards.

Food, Wine & Beverage

• Demonstrate strong knowledge of food, wine, spirits, and cocktails.
• Collaborate with culinary and beverage leadership to maintain consistency and quality.
• Support menu education, beverage training, and service standards.
• Encourage thoughtful sales initiatives that enhance the guest experience and drive revenue.

Qualifications

• 4 years of progressive restaurant management experience , preferably in a high-volume, chef-driven, upscale, or fine dining environment.
• Previous experience as an Assistant General Manager, Restaurant Manager, or senior FOH leader.
• Proven ability to manage busy services while maintaining elevated hospitality standards.
• Strong leadership skills with experience recruiting, training, and developing successful teams.
• Solid understanding of restaurant financials, including P&L, labor management, budgeting, and cost controls.
• Strong food, wine, and beverage knowledge.
• Excellent communication, organizational, and problem‑solving skills.
• Hands‑on leadership style with the ability to remain composed and decisive under pressure.
• Experience with restaurant POS, reservation, and scheduling systems.
• Flexibility to work evenings, weekends, and holidays.

Compensation & Benefits

• Annual Base Salary: $110,000–$120,000 , depending on experience and qualifications.
• Performance-Based Bonus Potential
• Comprehensive Healthcare Benefits
• Paid Time Off (PTO)
• Company Perks and Employee Privileges
• Professional Development and Career Advancement Opportunities
• Equal Employment Opportunity #AA