Assistant General Manager: Lead Restaurant Ops & People

Cava-a2a3360d; Pittsburgh (Allegheny County); 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 with CAVA contribution

Job summary

CAVA in Pittsburgh is seeking an Assistant General Manager to lead daily restaurant operations, partner with the General Manager on action plans, financial metrics, and staff development. You will help optimize schedules, forecast needs, and ensure standard of service and food safety.

You’ll supervise Team Members, coach performance, manage inventory and cost controls, and uphold a guest-first culture. The role requires flexible hours, weekend availability, and a track record in hospitality

Qualifications

• 1-2 years supervisory or management experience in restaurant or hospitality.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Willing to work nights and weekends; travel as needed.

Responsibilities

• Assist General Manager in daily operations, including opening and closing procedures.
• Ensure adherence to CAVA standards for food quality, service, and cleanliness.
• Oversee inventory, supply ordering, and cost control to maintain profitability.
• Supervise and support Team Members with training, coaching, and feedback.
• Support scheduling and staffing; address team issues to maintain a positive environment.
• Lead by example in customer service and uphold guest satisfaction.

Skills

Team leadership

Customer service

Operations management

Budgeting

Staff coaching

Communication

Job description

CAVA in Pittsburgh is seeking an Assistant General Manager to lead daily restaurant operations, partner with the General Manager on action plans, financial metrics, and staff development. You will help optimize schedules, forecast needs, and ensure standard of service and food safety.

You’ll supervise Team Members, coach performance, manage inventory and cost controls, and uphold a guest-first culture. The role requires flexible hours, weekend availability, and a track record in hospitality