Restaurant Operations Leader

CAVA; Minneapolis (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Early Wage Access

Health, Dental, Vision, Telemedicine

401k enrollment

Paid sick leave, parental leave

Free CAVA Meal for every shift

Job summary

CAVA is seeking an Assistant General Manager to lead restaurant operations in partnership with the General Manager and Area Leader. You'll help set action plans, monitor financial results, and develop hourly Team Members through coaching and training.

As AGM, you will manage schedules, labor, inventory, and standards for food quality, service, and cleanliness. The role requires strong leadership, a customer‑centric mindset, and flexibility to work nights and weekends.

Qualifications

• 1–2 years of supervisory or management experience in hospitality.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proven track record of delivering exceptional customer service.
• Ability to manage budgeting and cost control.
• Knowledge of health, safety, and sanitation regulations.
• Willing to work nights/weekends and travel as needed.
• Generous, friendly demeanor with guests.

Responsibilities

• Assist the General Manager in daily restaurant operations, including opening/closing.
• Ensure adherence to standards for food quality, service, cleanliness.
• Oversee inventory management, ordering, and cost control.
• Supervise Team Members with training and feedback.
• Support scheduling and staffing.
• Address Team Member issues to maintain positive environment.
• Improve guest experience and address concerns.
• Participate in special projects and reporting.

Skills

Supervisory experience

Leadership

Communication

Customer service

Budgeting

Regulatory knowledge

Problem solving

Flexibility

Job description

CAVA is seeking an Assistant General Manager to lead restaurant operations in partnership with the General Manager and Area Leader. You'll help set action plans, monitor financial results, and develop hourly Team Members through coaching and training.

As AGM, you will manage schedules, labor, inventory, and standards for food quality, service, and cleanliness. The role requires strong leadership, a customer‑centric mindset, and flexibility to work nights and weekends.