Assistant General Manager in New York, New York at Golden Age Hospitality

Job Title

Assistant General Manager

Department

Front of House

Supervisor

General Manager

Type of Position

☒ Salary ☐ Hourly ☐ Tipped

Status (check all that apply)

☒ Exempt ☐ Non-exempt

Overall Responsibilities:

The Assistant General Manager (AGM) plays a critical leadership role in supporting the General Manager (GM) and daily operations while helping to develop a high-performing front-of-house team. The primary function of the AGM is to ensure the service team is operating at its highest potential by overseeing staffing, shift readiness, and the consistent execution of Golden Age Hospitality’s service standards.

This role requires deep knowledge of the food menu, cocktail program, and wine list, and the ability to lead confidently on the floor while remaining vigilant in identifying and addressing both staff and guest-related issues. Key responsibilities include checking in staff for each shift, running pre-shift meetings, executing and monitoring service, handling guest recovery, reporting sales, and closing the restaurant.

The AGM supports the GM in operational planning, staff development, and cultural leadership across the venue. This person must always present a professional and polished image and be proactive, self-motivated, and service-oriented. Strong interpersonal skills, a collaborative mindset, and reliable attendance are essential for success in this role.

PHYSICAL JOB REQUIREMENTS

• Standing for long periods of time.

• Ability To Lift/Pull/Push up to 50 LBS.

• Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.

• Able to work nights, weekends, holidays, and variable schedules, per the needs of the restaurant.

RESPONSIBLITY

• Support the GM in all aspects of service and operations.

• Uphold and enforce Golden Age Hospitality service standards, policies, and protocols.

• Provide full knowledge of the food, cocktail, and wine menus.

• Maintain strong communication between FOH and Heart of the House.

• Lead and motivate hourly staff with professionalism, fairness, and clarity.

• Train and enforce adherence to HR policies (e.g., tip compliance, 80/20 standards).

• Deep understanding of NYC service standards, DOH regulations, and hospitality tech.

• Identify and resolve guest issues and staff concerns in real time.

• Monitor the health, safety, and cleanliness of the restaurant.

OPENING & CLOSING

• Ensure all staff are checked in and appropriately scheduled based on business levels.

• Review reservations and floor plans with the MD and GM.

• Review daily specials, menu changes, and service notes.

• Lead pre-shift meetings.

• Adjust staffing as needed (“cut” staff appropriately).

• Oversee financial reporting, reconcile cash/credit, and close the restaurant in Toast.

• Lock up venue and secure the premises.

• Log and report shift issues, successes, and insights.

SERVICE

• Oversee and uphold all steps of service.

• Support service team directly: greet tables, take orders, bus, run food/drinks as needed.

• Anticipate and address guest concerns before they escalate.

• Communicate clearly with the kitchen and bar regarding timing, pacing, and issues.

• Note any guest, team, food, or service issues for follow-up and reporting.

• Manage shift transitions and lead service handoffs between management and staff.

GOLDEN AGE HOSPITALITY IS AN EQUAL OPPORTUNITY EMPLOYER