Restaurant Ops Lead - Front & Back of House

Atlas Restaurant Group; Rehoboth Beach (DE); On-site; USD 50,000 - 95,000; Full time

Benefits offered by this job

Paid Time Off

Health, Dental and Vision insurance

401k Contribution

Life and AD&D Insurance (company paid)

Learning and Development Programs

Mobility and Advancement Opportunities

Pet Insurance

40% Discount at Atlas properties

Job summary

Atlas Restaurant Group in Rehoboth Beach, DE is seeking an Assistant General Manager to oversee front and back of house operations under the General Manager. This role includes staff supervision, budget and inventory oversight, and strategic marketing involvement.

Participate in daily financial record-keeping, invoice entry, reservations, guest relations, and ensuring compliance with company policies. Requires 2–5 years fine dining management and ServSafe certification.

Qualifications

• Requires a high school diploma or equivalent, and/or 2 to 5 years fine dining restaurant management experience.
• Knowledge of wines is beneficial; knowledge of cocktail making and spirits is beneficial.

Responsibilities

• General responsibility over the management of back and front of house employees in the absence of or in conjunction with the General Manager.
• Assist with oversight of the general upkeep and wellbeing of the Restaurant and the Restaurant patrons and staff.
• Assist the GM in keeping financial records of the Restaurant per Company guidelines.
• May be required to review and enter daily invoices into the Restaurant 365 program.
• Assist the GM with accountability of the wine and liquor ordering and inventory.

Skills

Leadership

Team management

Operations oversight

Budgeting & finance

Customer service

Communication skills

Education

High school diploma or equivalent

Restaurant management experience

Tools

Toast POS

Restaurant365

ADP Workforce Now

PayDay Portal

Avero

XtraChef

Job description

Atlas Restaurant Group in Rehoboth Beach, DE is seeking an Assistant General Manager to oversee front and back of house operations under the General Manager. This role includes staff supervision, budget and inventory oversight, and strategic marketing involvement.

Participate in daily financial record-keeping, invoice entry, reservations, guest relations, and ensuring compliance with company policies. Requires 2–5 years fine dining management and ServSafe certification.