Assistant General Manager — Lead Ops, Service & Team Growth

CAVA - Hollywood; Los Angeles (CA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Early Wage Access

Health Insurance

Dental Insurance

Vision Insurance

Telemedicine

Pet Insurance

401k with employer contribution

Paid sick leave

Parental leave

Community service leave

Free meal during shifts

Growth opportunities

Job summary

CAVA - Hollywood is seeking an Assistant General Manager to help lead daily restaurant operations. You will partner with the General Manager to implement store action plans, drive financial metrics, and develop Team Members through coaching and training.

You will oversee scheduling, inventory, and cost control while upholding food quality, service standards, and safety procedures. This role demands strong leadership, adaptable problem-solving, and a commitment to guest satisfaction.

Qualifications

• 1–2 years of supervisory or management experience in the restaurant or hospitality industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to manage budgeting and cost control.
• Knowledge of health, safety, and sanitation regulations.
• Willing to work nights and weekends, and travel as needed.

Responsibilities

• Assist the General Manager in daily restaurant operations.
• Ensure adherence to standards for food quality, service, and cleanliness.
• Oversee inventory management, supply ordering, and cost control.
• Supervise and coach team members with training and feedback.
• Assist with scheduling and staffing.
• Support with financial reporting and performance analysis.
• Maintain compliance with cash handling and safety procedures.

Skills

Leadership

Communication

Customer service

Problem solving

Adaptability

Travel

Job description

CAVA - Hollywood is seeking an Assistant General Manager to help lead daily restaurant operations. You will partner with the General Manager to implement store action plans, drive financial metrics, and develop Team Members through coaching and training.

You will oversee scheduling, inventory, and cost control while upholding food quality, service standards, and safety procedures. This role demands strong leadership, adaptable problem-solving, and a commitment to guest satisfaction.