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Assistant General Manager – Kitchen / Catering (Growth to GM)
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,000.00 - $65,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Performance bonus
Paid Time Off
Travel opportunities
Career Development
training programs
flexible schedule
Job Description
This opportunity is offered by a dynamic and rapidly expanding hospitality company located in Brook Park, OH. The company operates a large, high-capacity kitchen that is poised for significant upgrades and expansion, reflecting their commitment to growth and excellence in the foodservice industry. Known for its forward-thinking approach and vibrant work culture, this establishment is dedicated to fostering leadership and professional development within its ranks. The organization focuses on promoting from within, creating clear career pathways, and providing comprehensive training to ensure every team member is set up for success and long-term growth.
The role in question is designed fo... Show More
The role in question is designed fo... Show More
Job Requirements
- 3-5 years of leadership experience in hospitality, foodservice, or a high-volume environment
- experience managing teams
- you hold people accountable and don’t avoid tough conversations
- you lead by example and set the pace for the team
- you can motivate, coach, and improve team performance
- strong understanding of scheduling, labor control, and efficiency
- experience with inventory, ordering, and cost management
- ability to learn and apply financial performance metrics
- you want to grow into a General Manager role
- you take ownership with no excuses
- you perform well under pressure and in fast-paced environments
- you are solution-oriented and action-driven
- willing and able to travel periodically quarterly
- flexible schedule including early mornings, nights, weekends, and holidays
- ability to stand for extended periods
- ability to lift up to 50 lbs
- comfortable working in a kitchen and production environment
- ServSafe certification or ability to obtain upon hire
Job Qualifications
- 3-5 years of leadership experience in hospitality, foodservice, or a high-volume environment
- experience managing teams
- strong understanding of scheduling, labor control, and efficiency
- experience with inventory, ordering, and cost management
- ability to learn and apply financial performance metrics
- servsafe certification or ability to obtain upon hire
Job Duties
- Own the operation with support
- drive daily performance in sales, labor, and cost control
- take ownership of execution, accuracy, and efficiency
- learn to make decisions that directly impact profitability
- set the standard for performance, urgency, and accountability
- coach underperformers and develop strong team members
- build a culture where people take pride in their work
- ensure every order is accurate, on time, and meets company standards
- solve problems quickly with solutions
- maintain a clean, organized, and food-safe environment
- support other locations and gain exposure to different operations
- learn how top-performing teams operate
- identify inefficiencies and fix them
- bring ideas that improve speed, quality, and cost control
- help implement systems that allow the company to scale
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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