Assistant GM - Hospitality Ops Leader, Guest Experience

COREcruitment; New Orleans (LA); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Supplemental insurance

Paid Time Off

401(k) with company match

Job summary

Hospitality Group in New Orleans is seeking an experienced Assistant General Manager to oversee day‑to‑day restaurant and hospitality operations and lead the front‑of‑house team to ensure top‑tier guest experiences.

The successful candidate will be on the floor, coaching staff, and collaborating with culinary leadership to deliver exceptional service and manage labor, inventory, and costs in a fast‑paced, upscale setting.

Qualifications

• 5+ years of leadership in high‑volume upscale restaurants.
• Strong knowledge of wine, cocktails, and elevated service.
• Experience recruiting, training, and developing high‑performing teams.
• Hands‑on leadership of front‑of‑house operations.
• Know-how in labor management, scheduling, inventory, and cost controls.
• Excellent organizational and communication skills.
• Passion for hospitality and memorable guest experiences.

Responsibilities

• Lead daily restaurant and hospitality operations with the General Manager.
• Be visible on the floor and lead by example.
• Recruit, hire, train, coach, and develop service staff.
• Maintain high service standards and guest experience.
• Oversee scheduling, labor, inventory, and cost controls.
• Collaborate with culinary leadership on service.
• Engage guests through table touches and relationship building.
• Help deliver private events and celebrations.
• Improve guest experience and operational efficiency.

Skills

Leadership

Operations management

Recruiting and coaching

Guest experience

Communication

Wine & beverage knowledge

Job description

Hospitality Group in New Orleans is seeking an experienced Assistant General Manager to oversee day‑to‑day restaurant and hospitality operations and lead the front‑of‑house team to ensure top‑tier guest experiences.

The successful candidate will be on the floor, coaching staff, and collaborating with culinary leadership to deliver exceptional service and manage labor, inventory, and costs in a fast‑paced, upscale setting.