Assistant General Manager: Lead Guest Experience & Team

Le Pain Quotidien; California, Northern (MO, KY); Hybrid; USD 52,000 - 60,000; Full time

Benefits offered by this job

Medical, dental and vision benefits

PTO starting at 10 days

401k with company match

Life insurance

Commuter benefits

Pet insurance

Team member discounts at all brands

Job summary

Le Pain Quotidien is seeking an Assistant General Manager to partner with the General Manager in delivering exceptional guest experiences, developing a high-performing team, and driving restaurant performance. You will recruit, hire, and retain staff, optimize labor to meet service and budget goals, and safeguard food safety while maintaining high standards of quality and guest satisfaction.

You will balance day-to-day operations with long-term goals, lead front-of-house operations, and

Qualifications

• Minimum 2 years of restaurant leadership experience in a comparable concept.
• Strong hospitality mindset with ability to coach and inspire teams.
• Experience with labor forecasting, inventory, and maintaining service standards.

Responsibilities

• Lead from the floor, coaching team members and ensuring exceptional hospitality during service.
• Resolve guest concerns with empathy and urgency to build loyalty.
• Partner with the GM to recruit, hire, and retain a high-performing team.
• Optimize labor deployment to balance service quality with budget goals.
• Lead Front of House operations and ensure smooth opening, mid-shift, and closing.
• Oversee food safety protocols, manage food costs and inventory, and monitor variances.
• Support P&L accountability and forecast labor and profitability.

Skills

Leadership

Guest service

Team development

P&L forecasting

Labor optimization

Food safety

Communication

Community engagement

Job description

Le Pain Quotidien is seeking an Assistant General Manager to partner with the General Manager in delivering exceptional guest experiences, developing a high-performing team, and driving restaurant performance. You will recruit, hire, and retain staff, optimize labor to meet service and budget goals, and safeguard food safety while maintaining high standards of quality and guest satisfaction.

You will balance day-to-day operations with long-term goals, lead front-of-house operations, and