Assistant General Manager - Fine Dining

Noble Steakhouse LLC; Denver (CO); On-site; USD 70,000 - 82,000; Full time

Benefits offered by this job

Discount program

Benefits package

Job summary

Noble Steakhouse LLC in Denver, CO, is seeking an Assistant General Manager to translate luxury hospitality standards into flawless floor execution. You will lead front-of-house operations, guide the team, and partner with culinary leadership to protect guest experience and profitability.

With 3+ years in upscale service and a track record coaching staff, you will manage scheduling, training, and financial controls while maintaining a safe, respectful workplace that reflects Noble’s standards.

Qualifications

• Minimum of three years front-of-house restaurant experience, including supervision.
• Upscale, fine-dining, steakhouse, or high-volume experience preferred.
• Excellent leadership, communication, and problem-solving skills.

Responsibilities

• Direct daily front-of-house operations and ensure service aligns with Noble standards.
• Lead on-duty presence in dining room, bar, and service areas with timely decisions.
• Coach staff through real-time feedback and formal training programs.

Skills

Luxury hospitality

Leadership

Communication

Coaching

Guest relations

Education

Bachelor’s degree in hospitality, business administration, or related field

Food-safety manager certification

Tools

POS systems

Reservation systems

Scheduling software

Job description

Description

WHY NOBLE

Noble is a modern Colorado steakhouse that reimagines classic fine dining through luxury hospitality, exceptional ingredients, and a vibrant, celebratory atmosphere. Our team creates polished, memorable experiences that feel personal rather than scripted. We value craftsmanship, genuine connection, professionalism, accountability, and the confidence to anticipate what a guest needs before they ask.

JOB OVERVIEW

The Assistant General Manager supports the General Manager in leading the daily operation of Noble Steakhouse and translating the restaurant’s standards into consistent execution. This position is a visible floor leader responsible for luxury hospitality, team performance, operational discipline, financial controls, and a safe, respectful workplace. The Assistant General Manager leads service in real time, develops employees, resolves guest concerns with sound judgment, and helps ensure the restaurant achieves its service, sales, labor, and profitability objectives.

ESSENTIAL RESPONSIBILITIES

• Partner with the General Manager to direct daily front-of-house operations and ensure each service period is organized, fully staffed, properly prepared, and aligned with Noble standards.
• Serve as the manager on duty when assigned, maintaining an active presence in the dining room, bar, host stand, kitchen pass, and service areas while making timely operational decisions.
• Lead pre-shift meetings that communicate reservations, VIPs, celebrations, menu changes, allergies, staffing assignments, sales priorities, service notes, and safety concerns.
• Model and reinforce luxury hospitality by recognizing guests, anticipating needs, monitoring pacing and table maintenance, and ensuring every arrival, meal, and farewell feels polished and personal.
• Build relationships with guests, recover service concerns promptly and professionally, document relevant details, and follow through until the issue is fully resolved.
• Coach servers, bartenders, sommeliers, hosts, server assistants, food runners, and other team members through real-time feedback, structured training, performance conversations, and recognition.
• Support recruiting, interviewing, onboarding, scheduling, training, and retention efforts in partnership with the General Manager and management team.
• Ensure employees comply with attendance, timekeeping, break, uniform, responsible alcohol-service, safety, sanitation, anti-harassment, confidentiality, and other Company requirements.
• Coordinate closely with culinary leadership to protect food quality, ticket timing, allergy execution, menu availability, service recovery, and clear communication between the front and back of house.
• Monitor reservations, seating flow, table turns, private events, special requests, and staffing deployment to maximize guest satisfaction and responsible revenue generation.
• Drive sales through product knowledge, thoughtful recommendations, team coaching, and disciplined execution of the wine, spirits, cocktail, and culinary programs without compromising guest trust.
• Maintain control of cash, deposits, voids, discounts, comps, gift cards, payment disputes, tip procedures, keys, access codes, and other Company assets in accordance with established policies.
• Review daily operating information, including sales, covers, labor, guest feedback, inventory concerns, breakage, incidents, and closing reports; communicate material issues to the General Manager.
• Assist with labor planning, schedule management, purchasing, inventories, beverage and supply controls, and other practices that support budgeted cost and profitability targets.
• Inspect the restaurant before, during, and after service for cleanliness, organization, repair needs, security, and compliance with health and safety standards; take corrective action promptly.
• Respond appropriately to injuries, accidents, intoxication concerns, workplace conflicts, emergencies, and policy complaints; preserve confidentiality and elevate matters to the General Manager or upper management as required.
• Perform opening and closing management duties, attend leadership meetings and training, and complete other responsibilities assigned by the General Manager based on business needs.

NOBLE LEADERSHIP STANDARDS

STANDARD EXPECTED BEHAVIOR

Presence Be visible, composed, and engaged; understand the operation in real time and step in before problems grow.

Hospitality Protect the guest experience while balancing sound judgment, consistency, and the long-term reputation of Noble.

Accountability Set clear expectations, follow through, document appropriately, and address performance issues promptly and fairly.

Communication Share accurate information early, listen carefully, and create alignment across the front and back of house.

Commercial Judgment Make decisions that support sales, labor discipline, cost control, asset protection, and sustainable profitability.

Development Coach with clarity and respect, recognize strong performance, and build the skills and confidence of the team.

QUALIFICATIONS

Education / Certifications

• Bachelor’s degree in hospitality, business administration, or a related field preferred; equivalent restaurant leadership experience may be considered.
• Maintain any food-safety manager, responsible alcohol-service, or other certifications required by law or Company policy.

Experience

• Minimum of three years of progressive front-of-house restaurant experience, including at least one year in a supervisory or management role; upscale, fine-dining, steakhouse, or high-volume experience strongly preferred.
• Demonstrated experience leading service, coaching employees, resolving guest concerns, managing cash and POS controls, and supporting labor, inventory, and cost-management processes.

Know ledge / Skills

• Strong working knowledge of luxury service standards, restaurant sequence of service, reservation and point-of-sale systems, scheduling, cash handling, responsible alcohol service, sanitation, and workplace safety.
• Working knowledge of restaurant financial statements and key performance indicators, including sales, covers, average check, labor cost, beverage cost, discounts, comps, and operating expenses.
• Excellent leadership, communication, coaching, organization, judgment, conflict-resolution, and decision-making skills.
• Ability to establish priorities, delegate effectively, hold employees accountable, and remain composed while managing multiple operational and guest-facing demands.
• Ability to read, analyze, and communicate schedules, reports, invoices, inventory records, policies, training materials, guest correspondence, and financial information in the language(s) required to perform the role effectively.
• Demonstrate the capacity to utilize sound judgment while adhering to defined organizational directives and standard operating protocols.
• Must have knowledge of chemicals/Agents for training purposes

PHYSICAL DEMANDS & WORK ENVIRONMENT

The requirements below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities.

• Stand and walk for prolonged periods while supervising preparation, service, and closing activities throughout the dining room, bar, kitchen, storage, office, and exterior areas.
• Frequently bend, reach, balance, stoop, crouch, climb stairs or short step stools, grasp, and use repetitive hand and wrist motions to operate computers, POS equipment, and restaurant tools.
• Lift, push, pull, and carry up to 50 pounds, including tables, chairs, beverage cases, service equipment, supplies, and small equipment, with or without reasonable accommodation.
• Observe and respond quickly to service, safety, security, and guest concerns in crowded, fast-paced, and occasionally dimly lit conditions.
• Hear and communicate effectively with guests and employees in an environment with music, kitchen noise, and multiple simultaneous conversations.
• Work indoors and occasionally outdoors with exposure to heat, steam, cold storage, wet floors, broken glass, sharp objects, cleaning chemicals, and varying temperatures.
• Work a flexible schedule based on business needs, including evenings, weekends, holidays, extended shifts, inventory periods, special events, and emergency coverage.

EMPLOYMENT EXPECTATIONS

• Maintain reliable and punctual attendance, provide management coverage as scheduled, and respond appropriately when operational needs require schedule adjustments.
• Accurately record all time worked and ensure non-exempt employees do the same. Working off the clock is prohibited, and unauthorized overtime must be addressed while all time worked remains payable.
• Comply with and consistently enforce the Noble Employee Handbook, training materials, Company directives, safety rules, dress and appearance standards, anti-discrimination and anti-harassment policies, confidentiality obligations, and applicable laws.
• Promptly report and appropriately elevate workplace injuries, unsafe conditions, suspected harassment or discrimination, wage concerns, guest incidents, inventory irregularities, or other policy violations.
• Exercise discretion with confidential guest, employee, payroll, financial, vendor, security, and operational information and remain free from impairment while working or representing the Company.

COMPENSATION & BENEFITS

Salary: USD $70K - $82,000per year based on experience

Benefits include training and advancement opportunities; a 25% discount at participating Lotus Concepts locations; paid time off and paid sick leave in accordance with Company policy and Colorado law; Colorado FAMLI and federal FMLA leave when eligible; health, dental, vision, accident, and life benefits upon eligibility; retirement benefits when eligible; and the optional Total Advantage Package, including telehealth, healthcare discounts, advocacy services, and financial wellness resources.

IMPORTANT NOTICE

This job description is intended to describe the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, or qualifications. Duties may change based on business needs. Employment with the Company is at will unless otherwise stated in a written agreement signed by authorized Company leadership. Nothing in this job description creates a contract of employment or alters the at-will relationship.

Noble Steakhouse / Lotus Concepts is an Equal Opportunity Employer. Reasonable accommodations are available to qualified applicants and employees in accordance with applicable law