The Assistant General Manager supports the General Manager in leading the restaurant’s daily operations, developing the management and crew teams, and achieving the restaurant’s operational and financial goals. This position reports to the General Manager for day-to-day operations and to the Owner/President of Mater Dei Restaurant Group.

The Assistant General Manager helps oversee staffing, scheduling, training, performance management, guest service, food safety, cleanliness, sales, labor, food cost, and overall restaurant execution. The AGM is expected to coach employees, set clear expectations, hold the team accountable, protect employee dignity, and help develop future leaders.

The AGM must be capable of assuming full responsibility for the restaurant when the General Manager is unavailable. The position may participate in hiring, coaching, discipline, and other personnel decisions in coordination with the General Manager and Owner/President.

This is a full-time salaried leadership position requiring a minimum of 50 hours per week across five to six days. The AGM must maintain a flexible schedule that includes openings, closings, weekends, and at least two Saturdays during each rolling four-week period, with three Saturdays preferred. More than 50% of the AGM’s time will be devoted to management and leadership responsibilities while remaining actively involved in restaurant operations.

The first 90 days will focus on learning the restaurant and team, stabilizing operations, establishing performance baselines, building trust, and aligning expectations. Employment is at will.

The Assistant General Manager supports the General Manager in leading the restaurant’s daily operations, developing the management and crew teams, and achieving the restaurant’s operational and financial goals. This position reports to the General Manager for day-to-day operations and to the Owner/President of Mater Dei Restaurant Group.

The Assistant General Manager helps oversee staffing, scheduling, training, performance management, guest service, food safety, cleanliness, sales, labor, food cost, and overall restaurant execution. The AGM is expected to coach employees, set clear expectations, hold the team accountable, protect employee dignity, and help develop future leaders.

The AGM must be capable of assuming full responsibility for the restaurant when the General Manager is unavailable. The position may participate in hiring, coaching, discipline, and other personnel decisions in coordination with the General Manager and Owner/President.

This is a full-time salaried leadership position requiring a minimum of 50 hours per week across five to six days. The AGM must maintain a flexible schedule that includes openings, closings, weekends, and at least two Saturdays during each rolling four-week period, with three Saturdays preferred. More than 50% of the AGM’s time will be devoted to management and leadership responsibilities while remaining actively involved in restaurant operations.

The first 90 days will focus on learning the restaurant and team, stabilizing operations, establishing performance baselines, building trust, and aligning expectations. Employment is at will.