Restaurant Operations & People Leader

Harri; San Diego (CA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Early wage access

Health insurance

Dental insurance

Vision insurance

Telemedicine

Pet insurance

401k enrollment

Paid sick leave & parental leave

Free meal per shift

Growth opportunities

Job summary

CAVA is seeking an Assistant General Manager in California to lead daily restaurant operations, ensuring top-tier food quality, service, and cleanliness. You’ll work with the General Manager to drive profitability while mentoring Team Members and maintaining guest satisfaction.

The role emphasizes competency-based leadership, scheduling, labor management, and inventory control in a fast-paced environment. Night/weekend availability and travel may be required.

Qualifications

• 1–2 years supervisory/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.
• Ability to manage budgeting and cost control.
• Familiar with health, safety and sanitation regulations.
• Willing to work nights, weekends, and travel as needed.

Responsibilities

• Assist the General Manager in daily restaurant operations.
• Ensure adherence to food quality, service, and cleanliness standards.
• Oversee inventory, supply ordering and cost control.
• Coach and develop hourly Team Members; provide feedback.
• Support scheduling and staffing needs.
• Address Team Member issues to maintain a positive work environment.
• Uphold high service standards and guest experience; resolve customer concerns.

Skills

Leadership

Team management

Customer service

Communication

Problem solving

Adaptability

Budgeting & cost control

Food safety knowledge

Job description

CAVA is seeking an Assistant General Manager in California to lead daily restaurant operations, ensuring top-tier food quality, service, and cleanliness. You’ll work with the General Manager to drive profitability while mentoring Team Members and maintaining guest satisfaction.

The role emphasizes competency-based leadership, scheduling, labor management, and inventory control in a fast-paced environment. Night/weekend availability and travel may be required.