Assistant General Manager - Daytime Hours & Growth Path

Le Pain Quotidien; Claremont (CA); On-site; USD 52,000 - 60,000; Full time

Benefits offered by this job

Health coverage

PTO

401k with company match

Life insurance

Pre-tax commuter benefits

Pet insurance

Team member discounts

Job summary

Le Pain Quotidien in Claremont, CA is seeking an Assistant General Manager to help lead daily operations with warmth and a focus on hospitality. You will support the GM, oversee front-of-house and ensure service excellence while maintaining safety and cleanliness.

You will recruit, train, and mentor team members, manage food cost, inventory, and P&L, and help forecast and schedule for a sustainable, people-focused restaurant experience.

Qualifications

• Minimum 2 years of restaurant management experience in a restaurant with comparable steps of service and volume.
• Toast POS, Clover, or similar POS experience.
• Previous experience with P&L, forecasting, inventory, and COGs strongly preferred.
• Strong critical thinking and problem solving abilities required.
• Proficiency in Spanish, French, and/or Arabic a plus.

Responsibilities

• Oversee all restaurant operations with the GM.
• Ensure consistent execution and guest service.
• Lead front-of-house team across opening, mid, and closing.
• Maintain cleanliness and organization of the restaurant.
• Recruit, interview, hire, and retain a strong team.
• Coach and mentor team members.
• Complete food safety checklists.
• Manage food cost, troubleshoot issues.
• Oversee P&L, forecasting, COGs, and inventory control.

Skills

Restaurant management

POS experience

P&L forecasting

Problem solving

Bilingual (Spanish/French/Arabic)

Tools

Toast POS

Clover POS

Job description

Le Pain Quotidien in Claremont, CA is seeking an Assistant General Manager to help lead daily operations with warmth and a focus on hospitality. You will support the GM, oversee front-of-house and ensure service excellence while maintaining safety and cleanliness.

You will recruit, train, and mentor team members, manage food cost, inventory, and P&L, and help forecast and schedule for a sustainable, people-focused restaurant experience.