Assistant GM: Kitchen & Guest Experience Leader

Eat Alfalfa; Princeton (NJ); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health insurance 75% coverage

Paid time off (10 days)

Bonus program

Paid sick leave

Job summary

Eat Alfalfa in Princeton, NJ is seeking an Assistant General Manager to serve as the GM’s right hand. You will lead kitchen operations, uphold recipe adherence, manage labor, and ensure guest hospitality from the line to the table.

This full-time exempt role requires at least 3 years in restaurant management, ServSafe familiarity, P&L awareness, and a passion for cost control, training, and coaching a unified Kitchen and FOH team. Strong leadership and bilingual abilities are a plus.

Qualifications

• Minimum 3 years of restaurant management in a high-volume environment.
• Experience with kitchen operations, prep, yield, portions, and food safety standards.
• Strong hospitality mindset with FOH responsibilities and guest concerns.
• Ability to train and develop teams across Kitchen and FOH.

Responsibilities

• Lead restaurant in GM's absence and make sound decisions.
• Own kitchen operations and ensure recipe, portioning, and presentation standards.
• Drive labor cost with scheduling, compliance, and wage control.
• Support FOH hospitality and engage guests on the floor.
• Maintain health/safety standards and audit readiness.
• Recruit, onboard, and develop Kitchen and FOH staff; coach leadership.
• Collaborate on P&L performance and cost-of-goods management.

Skills

Restaurant management

Labor scheduling

P&L analysis

Food safety (ServSafe)

Guest service

Training & development

Bilingual (English/Spanish)

Inventory management

Cash handling

Leadership

Education

ServSafe certification

Job description

Eat Alfalfa in Princeton, NJ is seeking an Assistant General Manager to serve as the GM’s right hand. You will lead kitchen operations, uphold recipe adherence, manage labor, and ensure guest hospitality from the line to the table.

This full-time exempt role requires at least 3 years in restaurant management, ServSafe familiarity, P&L awareness, and a passion for cost control, training, and coaching a unified Kitchen and FOH team. Strong leadership and bilingual abilities are a plus.