Assistant General Manager | Upscale Steakhouse | Las Vegas

One Haus; Las Vegas (NV); Presencial; USD 99.000 - 121.000; Jornada completa

Descripción de la vacante

One Haus in Las Vegas, NV is seeking an Assistant General Manager for a high-volume upscale steakhouse. This hands-on leader will oversee front-of-house and back-of-house operations, uphold hospitality standards, and drive guest satisfaction with integrity and ambition.

The AGM will work closely with the General Manager on staffing, training, menu execution, and cost controls, including P&L oversight and vendor partnerships, to ensure consistent service and memorable experiences for every guest.

Formación

• Experience in high-volume upscale or fine dining environments.
• Proven ability to manage front-of-house and back-of-house teams.
• Strong knowledge of service timing, guest expectations, and wine service.

Responsabilidades

• Oversee FOH and BOH operations to uphold hospitality standards.
• Lead hiring, training, coaching, and performance management of staff.
• Monitor and improve guest satisfaction, service recovery, and regulars/VIPs relations.
• Manage bar operations, inventory, and scheduling in line with restaurant standards.
• Support GM with sales reporting, forecasting, and vendor partnerships.

Conocimientos

Restaurant Operations

P&L Oversight

Labor Cost Control

Vendor Partnerships

Staff Leadership

Conflict Resolution

Bar Management

Guest Relations

Herramientas

Toast

Excel

Google Workspace

Descripción del empleo

ASSISTANT GENERAL MANAGER up to 110K Bonus

Upscale Steakhouse | Las Vegas, NV

Full-Time | In-Person

ABOUT THE OPPORTUNITY

A high-volume upscale steakhouse in Las Vegas is seeking a hands-on Assistant General Manager to uphold exceptional hospitality standards, drive excellence across front-of-house and back-of-house operations, and lead with integrity, humility, and ambition. This role supports the General Manager in ensuring that every shift reflects a commitment to consistency, guest satisfaction, and continuous improvement.

EXPERIENCE PROFILE

Restaurant Operations

• Minimum 5–8 years of experience in upscale or fine dining environments, including at least 2 years as an AGM or FOH Manager
• Demonstrated success in high-volume, high-check-average settings
• In-depth knowledge of steakhouse-style service, timing, and guest expectations
• Capable of managing teams of 80 , including servers, hosts, bussers, and bar staff
• Confident in executing wine service and tableside presentations
• Experience working in both union and non-union settings

Business & Financial Acumen

• Strong background in P&L oversight, labor cost control, and inventory systems (Toast, Excel, Google Workspace)
• Assists GM with sales reporting, forecasting, and vendor partnerships
• Knowledgeable in SNHD regulations and committed to maintaining A-grade inspections
• Experience in menu engineering and promotional strategy in collaboration with culinary leadership
• Analyzes guest feedback and service data to improve operations

Guest Relations & Hospitality

• Ensures every table receives thoughtful, timely service and meaningful engagement
• Responds to guest concerns with grace and urgency, reinforcing commitment to service recovery
• Builds rapport with regulars and VIPs, personalizing service to create lasting memories
• Maintains a consistent and present floor presence during peak hours

Staff Leadership & Development

• Leads hiring, training, coaching, and performance management of FOH staff
• Conducts pre-shift meetings and leads ongoing education
• Encourages open communication, accountability, and cross-department collaboration
• Skilled in conflict resolution, succession planning, and team development

Bar Management

• Oversees bar operations including inventory control, compliance, staff scheduling, and product quality
• Partners with bartenders to elevate service and ensure alignment with restaurant standards
• Maintains financial oversight and enforces local laws and regulations related to alcohol service

KEY TRAITS & COMPETENCIES

• Refined Hospitality — Polished, professional demeanor; anticipates guest needs and exceeds expectations
• Toughness — Thick-skinned, assertive, and thrives under pressure; confident managing demanding clientele
• Leadership Presence — Commands respect without ego; leads with integrity, fairness, and empathy
• Detail-Oriented — Sharp focus on service flow, cleanliness, timing, and table touchpoints
• Service-Driven — Believes hospitality is personal; encourages storytelling, engagement, and loyalty
• Adaptable & Flexible — Can pivot quickly for last‑minute VIPs, staff shortages, or changes in volume

PHYSICAL REQUIREMENTS

• Ability to remain on feet for extended periods (8 hours) and lift up to 50 lbs
• Ability to walk, bend, reach, and climb stairs as necessary