Assistant General Manager | Riviera Dining Group

POSITION SUMMARY

The Assistant General Manager manages and leads daily operations of an assigned venue and acts as interim General Manager in the GM's absence. Oversight of management and team member development, inventory management, supply purchasing, labor cost, and guest satisfaction are top priorities, with performance measured by consistent delivery of results while upholding company standards, expectations, and systems. This hands-on management position requires no less than 55–60 hours per week, including holidays, late nights, and weekends, as well as flexibility for need-based shift coverage across the management team and hourly staff.

KEY RESPONSIBILITIES

Guest Experience

Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards, acting with urgency and remaining friendly, professional, and engaged.

Provide a warm and welcoming atmosphere with attentive, detailed, and courteous service.

Interact proactively with guests and members to build loyalty and face and name recognition.

Handle guest requests positively and accept feedback with grace.

Provide sound resolution to guest complaints with poise and professionalism.

Regularly measure and evaluate service through restaurant service audits and guest and team member feedback.

Maintain working knowledge of the surrounding market, including restaurants, businesses, and hotels.

Operations

Maintain the highest level of safety, security, sanitation, and cleanliness of the facility.

Complete weekly inventory counts, costing, and maintenance.

Maintain good rapport with vendors to ensure quality and consistency.

Operate POS systems and standard business computer applications.

Exercise sound decision-making that protects the venue and the company in instances of urgency.

Financial Performance

Achieve venue financial goals within the assigned area of responsibility.

Manage labor effectively following company guidelines.

Control cash, credit, and other receipts by following company cash handling and reconciliation procedures.

Assist the General Manager in developing plans to meet or surpass P&L projections, maximizing efficiency and productivity.

Team Leadership

Staff, train, and develop guest-focused team members.

Manage team accountability.

Assist in conducting quarterly restaurant staff evaluations.

Instill a culture of excellence and inspire confidence throughout the team while displaying strong leadership skills.

Act as interim General Manager in the GM's absence.

REQUIREMENTS & QUALIFICATIONS

Required

Three to five years of experience in a senior restaurant management role.

ServSafe certification.

Availability for 55–60 hours per week including holidays, late nights, and weekends, with flexibility for need-based shift coverage.

Working knowledge of POS systems and basic computer applications.

Preferred

Restaurant opening experience.

Upscale, high-volume, or multi-concept hospitality experience.

Competencies

Acts with a sense of urgency and guest-first judgment.

Holds a team accountable while maintaining morale.

Composure and professionalism under service volume.

Strong leadership presence with management peers and hourly team members.

PHYSICAL DEMANDS & WORK ENVIRONMENT

Physical Demands

Stands and walks throughout the venue for extended periods during service.

Reaches, bends, stoops, kneels, and climbs stairs throughout the shift.

Lifts, carries, and moves up to [] pounds.

Performs repetitive-motion office work including typing and extended computer use.

Work Environment

Fast-paced upscale restaurant and lounge environment with fluctuating guest volume.

Exposure to elevated music and noise levels, low lighting, and wet floors.

Indoor and outdoor service areas, including exposure to warm and humid weather.

Schedule includes late nights, weekends, and holidays; 55–60 hours per week.