Assistant General Manager: Lead Ops & Guest Experience

CAVA; Highlands Ranch (CO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Early Wage Access

Health, Dental, Vision, Telemedicine, 

Pet Insurance

401k enrollment

Paid sick leave

Parental leave

CAVA meal during shifts

Growth opportunities

Job summary

CAVA is hiring an Assistant General Manager to lead daily restaurant operations, partnering with the General Manager and Area Leader to drive service excellence and financial performance.

You will oversee schedules, training, inventory, and budgeting while maintaining high food quality and guest satisfaction across shifts. Flexibility, strong communication, and a guest‑first mindset are essential for success.

Qualifications

• 1–2 years of supervisory/managerial experience in hospitality or restaurant settings.
• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Proven ability to deliver exceptional customer service.
• Ability to manage budgets, costs, and operations under pressure.

Responsibilities

• Assist the General Manager with daily restaurant operations, including opening/closing procedures.
• Ensure adherence to quality, service, and cleanliness standards.
• Oversee inventory, supply ordering, and cost controls to maintain profitability.
• Coach and develop hourly Team Members through training and feedback.
• Support scheduling and staffing to meet business needs.
• Address Team Member issues to maintain a positive work environment.
• Uphold guest service standards and drive customer satisfaction and loyalty.
• Assist with financial reporting, sales tracking, and compliance.

Skills

Leadership

Team management

Customer service

Budgeting and cost control

Communication

Problem solving

Job description

CAVA is hiring an Assistant General Manager to lead daily restaurant operations, partnering with the General Manager and Area Leader to drive service excellence and financial performance.

You will oversee schedules, training, inventory, and budgeting while maintaining high food quality and guest satisfaction across shifts. Flexibility, strong communication, and a guest‑first mindset are essential for success.