Jacob’s Pickles is one of New York City’s busiest and most beloved restaurants — known for our energy, hospitality, and excellence at scale. We’re part of the Pickle Hospitality Group (PHG), a team dedicated to consistency, community, and growth.

We’re looking for a high-volume Floor Manager / Assistant General Manager who is ready to lead from the front — implementing systems, coaching teams, and helping make our newest location the best it can be.

The Assistant General Manager (AGM) is a leadership role responsible for supporting the General Manager and directing all aspects of daily operations.
This position focuses heavily on opening management, floor leadership, and implementing PHG best practices through the Jacob’s Pickles Playbook.

The AGM will oversee department leads — including Busser/Floor Support Supervisor, BOH Supervisor, Bar Supervisor, and Maître D’ — ensuring their teams operate at the highest standard of performance, consistency, and hospitality.

• Lead the team in living out The JP Playbook — ensuring best practices, systems, and standards are followed at all times.

• Maintain a calm, professional, and inspiring presence on the floor; lead by example.

• Uphold PHG values of hospitality, teamwork, and accountability in every interaction.

• Motivate staff through active communication, positive coaching, and recognition.

• Partner closely with the General Manager and PHG Operations Team to strengthen systems and culture.

• Serve as Opening Manager most days; execute opening procedures and ensure all departments are guest-ready before service.

• Oversee all FOH and BOH communication, including the bar, expo, hosts, and kitchen managers.

• Manage guest flow, pacing, and table turns in collaboration with the Maître D’ and floor leads.

• Lead floor presence during service — consistent table touches, guest recovery, and manager visibility.

• Monitor staff performance and ensure all guest-facing employees maintain professional attire and presentation.

• Enforce service standards, Steps of Service, and quality expectations across all departments.

• Directly oversee and support:

  • Busser / Floor Support Supervisor (floor flow, cleanliness, turnover speed)

  • BOH Supervisor (kitchen readiness, expo communication, line tempo)

  • Bar Supervisor (bar operations, service bar efficiency, bar culture)

  • Maître D’ (host flow, Resy management, seating rhythm)

• Ensure each department lead has clear goals, shift focus, and accountability measures.

• Conduct pre-shift huddles with all leads to align on volume expectations and priorities.

• Create and manage staff schedules (servers, hosts, bussers, bar, support) in coordination with the GM and department leads.

• Ensure adequate coverage for high-volume nights and special events.

• Approve shift changes and maintain labor goals in line with PHG financial standards.

• Review daily logs, sales reports, and shift performance summaries.

• Lead by example in handling guest feedback — calm, professional, and solution-oriented.

• Empower staff to resolve issues quickly and escalate when needed.

• Conduct regular table touches to engage guests, collect feedback, and build relationships.

• Monitor pacing, ticket times, and guest satisfaction across all zones.

• Maintain and enforce DOH standards for cleanliness, labeling, and storage across FOH and BOH.

• Work closely with kitchen leadership to ensure all-day readiness and inspection compliance.

• Keep the floor, bar, and service areas clean, organized, and properly staffed at all times.

• Ensure all safety procedures, opening/closing checklists, and daily walk-throughs are completed.

• Work directly with the Pickle Hospitality Group leadership team to:

  • Implement new systems and training materials.

  • Develop best practices for service flow, staffing, and guest experience.

  • Contribute to the continued success and identity of Jacob’s Pickles.

• Assist in launching, refining, and improving processes for new and existing locations.

• 3–5 years of high-volume restaurant management experience required.

• Proven experience managing large FOH teams (300+ seats, 800+ covers per night).

• Strong communication, leadership, and team motivation skills.

• Fluent in English and Spanish (preferred).

• Skilled in Toast POS, Resy, and basic scheduling/inventory systems.

• Deep understanding of service standards, guest relations, and brand consistency.

• Flexible schedule — must be available for mornings, nights, weekends, and holidays.

• Hands-on leadership — present, visible, and approachable.

• Calm under pressure, decisive in action.

• High emotional intelligence and people skills.

• Organized, detail-oriented, and committed to accountability.

• Professional, polished, and proud to represent the brand.

• Passionate about team development and continuous improvement.

General Manager / Director of Operations

PHG Leadership Team, Chef / Kitchen Managers, Bar Manager, Maître D’, Floor Managers

Jacob’s Pickles is one of New York City’s busiest and most beloved restaurants — known for our energy, hospitality, and excellence at scale. We’re part of the Pickle Hospitality Group (PHG), a team dedicated to consistency, community, and growth.

We’re looking for a high-volume Floor Manager / Assistant General Manager who is ready to lead from the front — implementing systems, coaching teams, and helping make our newest location the best it can be.

The Assistant General Manager (AGM) is a leadership role responsible for supporting the General Manager and directing all aspects of daily operations.
This position focuses heavily on opening management, floor leadership, and implementing PHG best practices through the Jacob’s Pickles Playbook.

The AGM will oversee department leads — including Busser/Floor Support Supervisor, BOH Supervisor, Bar Supervisor, and Maître D’ — ensuring their teams operate at the highest standard of performance, consistency, and hospitality.

• Lead the team in living out The JP Playbook — ensuring best practices, systems, and standards are followed at all times.

• Maintain a calm, professional, and inspiring presence on the floor; lead by example.

• Uphold PHG values of hospitality, teamwork, and accountability in every interaction.

• Motivate staff through active communication, positive coaching, and recognition.

• Partner closely with the General Manager and PHG Operations Team to strengthen systems and culture.

• Serve as Opening Manager most days; execute opening procedures and ensure all departments are guest-ready before service.

• Oversee all FOH and BOH communication, including the bar, expo, hosts, and kitchen managers.

• Manage guest flow, pacing, and table turns in collaboration with the Maître D’ and floor leads.

• Lead floor presence during service — consistent table touches, guest recovery, and manager visibility.

• Monitor staff performance and ensure all guest-facing employees maintain professional attire and presentation.

• Enforce service standards, Steps of Service, and quality expectations across all departments.

• Directly oversee and support:

  • Busser / Floor Support Supervisor (floor flow, cleanliness, turnover speed)

  • BOH Supervisor (kitchen readiness, expo communication, line tempo)

  • Bar Supervisor (bar operations, service bar efficiency, bar culture)

  • Maître D’ (host flow, Resy management, seating rhythm)

• Ensure each department lead has clear goals, shift focus, and accountability measures.

• Conduct pre-shift huddles with all leads to align on volume expectations and priorities.

• Create and manage staff schedules (servers, hosts, bussers, bar, support) in coordination with the GM and department leads.

• Ensure adequate coverage for high-volume nights and special events.

• Approve shift changes and maintain labor goals in line with PHG financial standards.

• Review daily logs, sales reports, and shift performance summaries.

• Lead by example in handling guest feedback — calm, professional, and solution-oriented.

• Empower staff to resolve issues quickly and escalate when needed.

• Conduct regular table touches to engage guests, collect feedback, and build relationships.

• Monitor pacing, ticket times, and guest satisfaction across all zones.

• Maintain and enforce DOH standards for cleanliness, labeling, and storage across FOH and BOH.

• Work closely with kitchen leadership to ensure all-day readiness and inspection compliance.

• Keep the floor, bar, and service areas clean, organized, and properly staffed at all times.

• Ensure all safety procedures, opening/closing checklists, and daily walk-throughs are completed.

• Work directly with the Pickle Hospitality Group leadership team to:

  • Implement new systems and training materials.

  • Develop best practices for service flow, staffing, and guest experience.

  • Contribute to the continued success and identity of Jacob’s Pickles.

• Assist in launching, refining, and improving processes for new and existing locations.

• 3–5 years of high-volume restaurant management experience required.

• Proven experience managing large FOH teams (300+ seats, 800+ covers per night).

• Strong communication, leadership, and team motivation skills.

• Fluent in English and Spanish (preferred).

• Skilled in Toast POS, Resy, and basic scheduling/inventory systems.

• Deep understanding of service standards, guest relations, and brand consistency.

• Flexible schedule — must be available for mornings, nights, weekends, and holidays.

• Hands-on leadership — present, visible, and approachable.

• Calm under pressure, decisive in action.

• High emotional intelligence and people skills.

• Organized, detail-oriented, and committed to accountability.

• Professional, polished, and proud to represent the brand.

• Passionate about team development and continuous improvement.

General Manager / Director of Operations

PHG Leadership Team, Chef / Kitchen Managers, Bar Manager, Maître D’, Floor Managers