Assistant General Manager — Lead with Heart, Drive Growth

popeyes; Chicago (IL); On-site; USD 52,000 - 66,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, vision

Discounted meals

Leadership development

Inclusive team culture

Job summary

Popeyes in Chicago seeks an Assistant General Manager (AGM) to support the Restaurant General Manager in daily operations, coach the crew, and deliver the brand’s legendary hospitality. You’ll lead shifts, focus on speed and accuracy, and drive guest satisfaction in a fast-paced environment.

Bring 3–5 years of restaurant management, a people-first leadership style, strong communication, and a knack for managing labor and costs. Weekend and holiday availability is required.

Qualifications

• 3–5 years of restaurant or retail management experience (QSR a plus).
• People-first leadership style with hands-on, lead-by-example approach.
• Strong communication, problem-solving, and decision-making skills.
• Willingness to work weekends and holidays; adaptable to a fast-paced setting.
• Familiarity with managing food and labor costs.

Responsibilities

• Support daily restaurant operations from front counter to back of house.
• Lead shifts with confidence to ensure fast, accurate service and guest satisfaction.
• Coach and develop team members to hit service and performance goals.
• Monitor food safety, quality, and cleanliness.
• Assist in labor, food cost management, and profitability.
• Address guest feedback and resolve concerns with care.
• Ensure compliance with brand standards and safety procedures.
• Help with hiring, onboarding, and training of new team members.

Skills

People leadership

Guest experience

Communication

Problem solving

Job description

Popeyes in Chicago seeks an Assistant General Manager (AGM) to support the Restaurant General Manager in daily operations, coach the crew, and deliver the brand’s legendary hospitality. You’ll lead shifts, focus on speed and accuracy, and drive guest satisfaction in a fast-paced environment.

Bring 3–5 years of restaurant management, a people-first leadership style, strong communication, and a knack for managing labor and costs. Weekend and holiday availability is required.