Restaurant Operations Leader & Team Coach

Harri; Greenville (RI); On-site; USD 55,000 - 70,000; 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

Free CAVA Meal for every shift worked

Opportunity to be on the ground floor

Job summary

CAVA is seeking an Assistant General Manager to bring our mission and values to life across restaurant operations, partnering with the General Manager and Area Leader to develop plans, forecast labor, and coach Team Members. You will oversee daily operations, ensure food safety, manage inventory and costs, and uphold guest satisfaction with high service standards.

This role requires leadership, adaptability, and a commitment to inclusivity.

Qualifications

• 1-2 years of supervisory or management experience in restaurant or hospitality.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proven track record of delivering exceptional customer service.
• Able to adapt to a fast-paced environment and solve problems.
• Ability to manage budgeting and cost control.
• Knowledge of health, safety, and sanitation regulations.
• Willing to work nights, weekends, and travel as needed.
• Promotes inclusivity and respectful team culture.
• Receives feedback and uses it to improve performance.

Responsibilities

• Assist General Manager in daily restaurant operations including opening and closing.
• Ensure adherence to CAVA standards for food quality, service, cleanliness.
• Oversee inventory management, supply ordering and cost control.
• Supervise Team Members with training, coaching and feedback.
• Support scheduling and staffing with the GM.
• Help manage financial reports and performance metrics.

Skills

Leadership

Team Management

Customer Service

Communication

Problem Solving

Adaptability

Budgeting

Regulatory Knowledge

Job description

CAVA is seeking an Assistant General Manager to bring our mission and values to life across restaurant operations, partnering with the General Manager and Area Leader to develop plans, forecast labor, and coach Team Members. You will oversee daily operations, ensure food safety, manage inventory and costs, and uphold guest satisfaction with high service standards.

This role requires leadership, adaptability, and a commitment to inclusivity.