Restaurant Operations Leader

CAVA; Dallas (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Early Wage Access

Health, Dental, Vision, Telemedicine,+

401k enrollment with CAVA contribution

Paid sick leave, parental leave, and社区

FREE CAVA Meal for every shift worked

Opportunity to be on the ground floor

Job summary

CAVA is seeking an Assistant General Manager to partner with the General Manager and Area Leader in Dallas to drive daily restaurant operations, uphold food quality and service standards, and lead Team Members through training and coaching. You will help manage schedules, forecast labor, and ensure inventory and cost controls align with profitability goals.

The role requires strong leadership, excellent communication, and a track record of delivering outstanding customer service in a fast-paced

Qualifications

• 1–2 years of supervisory/management experience in restaurant/hospitality
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Proven track record of delivering exceptional customer service
• Adapt to changing circumstances and develop solutions to enhance restaurant performance
• Ability to manage financial aspects, including budgeting and cost control
• Knowledge of legal, health, safety, and sanitation regulations
• Ability to adapt to a fast-paced environment and solve problems effectively
• Willing to work flexibly (including at night and on weekends) and to travel as needed
• Consistently exhibits a generous and friendly demeanor when engaging with guests
• Completes tasks and projects within established timelines
• Promotes and upholds a culture of inclusivity and respect within the team
• Actively seeks and incorporates feedback from team members to improve performance and operations
• Applies effective decision-making skills to guide the team towards achieving success
• Remains open to and actively explores new ideas to drive business success
• Demonstrates emotional stability and resilience in high-stress situations

Responsibilities

• Assist the General Manager in managing daily restaurant operations, including opening and closing procedures
• Ensure adherence to CAVA's standards for food quality, service, and cleanliness
• Oversee inventory management, supply ordering, and cost control to maintain profitability
• Supervise and support Team Members with training, coaching, and performance feedback
• Support the General Manager with scheduling and staffing
• Assist with addressing Team Member issues and conflicts to maintain a positive work environment
• Enhance the guest experience by upholding high service standards and promptly addressing customer concerns
• Implement strategies to help with boosting customer satisfaction and loyalty
• Lead by example in customer service and encourage the team to follow suit
• Support with managing financial aspects including tracking sales, cash handling, and adhering to budget guidelines
• Assist with preparing financial reports, analyze performance metrics, and identify areas for improvement
• Assist with ensuring accurate financial record‑keeping and compliance with cash handling procedures
• Assist with overseeing food safety practices and ensure team training on proper procedures
• Assist with administrative tasks such as inventory management and maintaining operational records
• Support the General Manager in report preparation and action plan implementation
• Participate in special projects and initiatives to drive restaurant success and support the General Manager as needed
• Assist with any additional duties as assigned by the General Manager or higher management

Skills

Leadership

Communication

Customer service

Problem solving

Adaptability

Scheduling

Team development

Financial acumen

Food safety knowledge

Inclusive culture

Timeliness

Decision making

Feedback incorporation

Resilience

Night/weekend flexibility

Job description

CAVA is seeking an Assistant General Manager to partner with the General Manager and Area Leader in Dallas to drive daily restaurant operations, uphold food quality and service standards, and lead Team Members through training and coaching. You will help manage schedules, forecast labor, and ensure inventory and cost controls align with profitability goals.

The role requires strong leadership, excellent communication, and a track record of delivering outstanding customer service in a fast-paced