Restaurant Operations Leader — Assistant GM

Harri; Philadelphia (Philadelphia County); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Early wage access

Comprehensive benefits

401k enrollment

Paid sick leave

Free meal per shift

Job summary

CAVA is seeking an Assistant General Manager to lead daily restaurant operations, partner with the General Manager and Area Leader, and drive guest experience, labor planning, and inventory control.

You will coach Team Members, uphold food safety and service standards, manage scheduling and budgets, and reinforce our inclusive, high‑energy culture.

This role requires strong communication, adaptability, and a proactive, hands‑on leadership style to deliver excellence on every shift.

Qualifications

• 1-2 years of supervisory or management experience in restaurant or hospitality.
• Strong leadership and communication abilities.
• Proven track record of delivering exceptional customer service.
• Ability to manage budgeting and cost control.
• Knowledge of health, safety, and sanitation regulations.

Responsibilities

• Assist the General Manager in managing daily restaurant operations, including opening and closing procedures.
• Ensure adherence to 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 scheduling and staffing to meet business needs.
• Address Team Member issues to maintain a positive work environment.
• Enhance guest experience by upholding high service standards and addressing concerns.

Skills

Leadership

Team management

Customer service

Communication

Budgeting

Food safety

Adaptability

Conflict resolution

Job description

CAVA is seeking an Assistant General Manager to lead daily restaurant operations, partner with the General Manager and Area Leader, and drive guest experience, labor planning, and inventory control.

You will coach Team Members, uphold food safety and service standards, manage scheduling and budgets, and reinforce our inclusive, high‑energy culture.

This role requires strong communication, adaptability, and a proactive, hands‑on leadership style to deliver excellence on every shift.