Assistant GM: Hospitality & Operations Leader

LOGAN; Shreveport (LA); On-site; USD 60,000 - 90,000; Full time

Job summary

Logan’s Roadhouse is seeking an Assistant General Manager to oversee a single restaurant’s operations, drive sales, manage P&L, and lead hourly and management teams. You will hire, train, and develop staff, uphold safety, sanitation, and regulatory standards, and partner with the General Manager in daily financial and operational decisions.

You will conduct staff coaching, manage shifts to meet budgeted goals, ensure quality food and guest service, and maintain equipment and supplier

Qualifications

• Must be at least 21 years old.
• Minimum two years restaurant management experience.
• College degree preferred or equivalent in experience.
• Strong written and verbal communication skills.
• Ability to work independently with minimal supervision.
• Ability to motivate employees to work as a team.
• Energetic and flexible.
• Calm, tactful demeanor in difficult situations.
• Well organized and detail oriented.

Responsibilities

• Model hospitality skills and conduct 100% table visits.
• Handle guest complaints effectively.
• Assist marketing techniques to attract new guests.
• Build relationships with the community.
• Assist with staffing, interviewing, and training.
• Plan and lead shift meetings and provide feedback.
• Ensure safety, sanitation, and regulatory compliance.
• Manage cash handling, banking deposits, and documentation.
• Oversee inventory receipt and vendor relations.
• Monitor food/beverage preparation and quality by recipes.

Skills

Restaurant management

Leadership

Communication

Team motivation

Customer service

Problem solving

Education

College degree preferred or equivalent in experience

Tools

POS systems

Microsoft Office

Job description

Logan’s Roadhouse is seeking an Assistant General Manager to oversee a single restaurant’s operations, drive sales, manage P&L, and lead hourly and management teams. You will hire, train, and develop staff, uphold safety, sanitation, and regulatory standards, and partner with the General Manager in daily financial and operational decisions.

You will conduct staff coaching, manage shifts to meet budgeted goals, ensure quality food and guest service, and maintain equipment and supplier