Assistant General Manager - Lead Guest Experience and Teams

Legal Sea Foods; Boston (MA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Competitive compensation

Performance incentives

Healthcare coverage

401(k) with company match

Paid time off

Manager training program

Career growth paths

Ownership of your team

Wellness programs

Job summary

Legal Sea Foods in Boston, MA is seeking an Assistant General Manager to lead daily front-of-house operations and deliver exceptional guest experiences.

You will hire, train and develop managers, drive scheduling and labor management, and partner with the General Manager to optimize restaurant performance.

The role requires 2–5 years of management in a high-volume setting, flexibility to work nights and weekends, and a commitment to hospitality.

Qualifications

• 2-5 years of restaurant management experience in a high-volume environment.
• Strong leadership presence with the ability to motivate and develop teams.
• A passion for hospitality and delivering exceptional guest service.
• Ability to make decisions, solve problems, and lead in a fast-paced setting.
• Excellent communication and organizational skills.
• Flexibility to work nights, weekends, and holidays.

Responsibilities

• Lead daily front-of-house operations, ensuring an exceptional guest experience
• Oversee key departments such as service, beverage, training, or host operations
• Hire, train, coach, and develop managers and team members
• Drive performance through effective scheduling, labor management, and operational execution
• Resolve guest concerns with professionalism and a hospitality-first mindset
• Ensure compliance with all food safety, sanitation, and company standards
• Step into full leadership of the restaurant in the absence of the General Manager

Skills

Restaurant management

Leadership

Guest service

Decision making

Communication

Flexibility

Education

Not Specified

Job description

Legal Sea Foods in Boston, MA is seeking an Assistant General Manager to lead daily front-of-house operations and deliver exceptional guest experiences.

You will hire, train and develop managers, drive scheduling and labor management, and partner with the General Manager to optimize restaurant performance.

The role requires 2–5 years of management in a high-volume setting, flexibility to work nights and weekends, and a commitment to hospitality.