Restaurant Operations Lead

Thompson Hospitality Services, LLC.; Colonial Heights (VA); On-site; USD 52,000 - 74,000; Full time

Benefits offered by this job

Health/Dental/Vision

PTO

401(k) with matching

Short and Long Term Disability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets, 0,

Meal plan discounts for relatives

Job summary

Milk & Honey by Thompson Restaurants is seeking an Assistant General Manager to join our leadership team and help deliver an exceptional dining experience every day.

You will lead daily operations, mentor staff, ensure service excellence, manage budgets, and uphold health and safety standards, with a schedule averaging 50–55 hours per week, including evenings and weekends. Strong communication and guest-focused leadership are essential for success.

Qualifications

• Proven leadership and managerial experience in hospitality.
• Strong communication and problem-solving abilities.
• In-depth industry knowledge and financial acumen.
• Customer-focused mindset with adaptability to guest needs.
• Ability to train, coach and develop restaurant staff.
• Comfort with reservation systems and multitasking in a busy environment.

Responsibilities

• Manage daily restaurant operations for kitchen and front-of-house.
• Lead, mentor, and develop restaurant staff to deliver top-notch service.
• Maintain service standards and seek ways to exceed guest expectations.
• Oversee budgets, control costs, and implement profitability strategies.
• Ensure health, safety, and quality standards are met.
• Generate performance reports and provide updates to upper management.
• Commit to 50–55 hours per week, including evenings and weekends.

Skills

Leadership

Communication

Problem solving

Financial acumen

Customer focus

Staff development

Job description

Milk & Honey by Thompson Restaurants is seeking an Assistant General Manager to join our leadership team and help deliver an exceptional dining experience every day.

You will lead daily operations, mentor staff, ensure service excellence, manage budgets, and uphold health and safety standards, with a schedule averaging 50–55 hours per week, including evenings and weekends. Strong communication and guest-focused leadership are essential for success.