Assistant General Manager - Kitchen & Hospitality Leader

ALFALFA - Princeton; Princeton (NJ); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Healthcare coverage

Dental premiums

Paid time off

Bonus program

Paid sick leave

Job summary

Alfalfa is seeking an Assistant General Manager to be the General Manager’s right hand and second in charge. You will own kitchen operations, drive cost of goods, and support hospitality across the floor to ensure guest experiences meet brand standards.

The role requires 3+ years of high-volume restaurant leadership and ServSafe cert on or willingness to obtain. compensation ranges at $75,000–$80,000 annually with benefits, a 40–50 hour week, and weekend availability.

Qualifications

• Minimum 3 years of restaurant management in high-volume quick service or fast casual.
• Kitchen management experience strongly preferred.
• Deep knowledge of prep management, yield, portioning, and food safety.
• Bilingual English/Spanish preferred.
• Ability to read P&L and translate insights into operational action.
• ServSafe certification or willingness to obtain it.

Responsibilities

• Serve as second in charge and lead the restaurant in the GM’s absence.
• Own kitchen operations ensuring recipes, portioning, and presentation standards.
• Drive cost of goods through disciplined ordering, yield management, and waste reduction.
• Partner with the GM on prime cost and P&L; build schedules aligned to volume.
• Support FOH hospitality, engage guests, and coach team members.
• Maintain health inspection scores and enforce food safety procedures.
• Recruit, onboard, train, and develop team members in Kitchen and FOH.
• Lead the pre-shift daily sprouts and uphold brand standards.
• Ensure compliance with state and local labor laws.

Skills

Restaurant management

Kitchen management

Hospitality mindset

Staff training

Scheduling & labor

Cash handling

Bilingual English/Spanish

Education

ServSafe certification

Job description

Alfalfa is seeking an Assistant General Manager to be the General Manager’s right hand and second in charge. You will own kitchen operations, drive cost of goods, and support hospitality across the floor to ensure guest experiences meet brand standards.

The role requires 3+ years of high-volume restaurant leadership and ServSafe cert on or willingness to obtain. compensation ranges at $75,000–$80,000 annually with benefits, a 40–50 hour week, and weekend availability.