One Haus Hospitality

Assistant General Manager | Fine Dining

Wine & Beverage Leadership Focus

Location: San Francisco, CA

Base Salary: $100,000–$110,000 + Bonus Potential

Position Type: Full-Time, Exempt

Reports To: General Manager

Relocation: Local Candidates Only

Position Overview

We are seeking an experienced, polished, and hospitality-driven Assistant General Manager to join the leadership team of an acclaimed fine dining restaurant in San Francisco. This position offers an exciting opportunity for a dynamic restaurant professional who combines strong front-of-house operational leadership with exceptional wine and beverage knowledge.

The Assistant General Manager (AGM) will partner closely with the General Manager to oversee daily restaurant operations, develop and mentor the service team, and maintain exceptional hospitality standards. A significant component of this role will be leading the restaurant's wine and beverage programming, including wine list development, purchasing, inventory management, cost controls, staff education, and guest-facing wine service.

The ideal candidate is equally comfortable managing a busy dining room, coaching employees, and resolving guest concerns as they are discussing wine with guests, developing beverage programs, and analyzing financial performance.

Key Responsibilities

Restaurant Operations & Leadership

• Partner with the General Manager to oversee daily front-of-house operations, ensuring seamless service and an exceptional guest experience.
• Serve as a visible, hands-on leader during service, actively supporting the dining room, bar, and management teams.
• Assist in recruiting, onboarding, training, scheduling, coaching, and developing front-of-house employees.
• Establish and maintain polished service standards, operational procedures, and accountability across the team.
• Lead pre-shift meetings, communicate service priorities, and ensure consistent execution of restaurant standards.
• Support guest relations, handle service recovery, and cultivate lasting relationships with regular guests and VIP clientele.
• Collaborate with culinary leadership to ensure seamless communication between front-of-house and back-of-house teams.
• Assist with private dining, special events, and holiday programming.
• Support daily administrative responsibilities, operational reporting, and restaurant management systems.
• Act on behalf of the General Manager when necessary, providing leadership and continuity across restaurant operations.

Wine & Beverage Programming

• Take a leadership role in developing, maintaining, and elevating the restaurant's wine, spirits, and beverage programs.
• Oversee wine purchasing, receiving, storage, organization, inventory management, and beverage cost controls.
• Curate and maintain a thoughtful, balanced wine list that complements the culinary program while achieving financial objectives.
• Evaluate wine selections, pricing, product mix, and sales performance to maximize beverage revenue and profitability.
• Develop strong relationships with wineries, distributors, importers, and beverage suppliers.
• Maintain comprehensive knowledge of wine regions, producers, varietals, vintages, spirits, cocktails, and proper beverage service.
• Provide personalized wine recommendations and pairing guidance to guests, enhancing the overall dining experience.
• Lead ongoing wine, spirits, cocktail, and beverage education for the service team.
• Partner with bar leadership to maintain exceptional cocktail execution, beverage presentation, and service standards.
• Develop opportunities for wine dinners, tastings, special events, and other beverage-driven guest experiences.
• Ensure proper inventory procedures, product rotation, glassware maintenance, and responsible alcohol service.

Financial & Administrative Management

• Assist the General Manager in managing restaurant financial performance, including revenue, labor, operating expenses, and profitability.
• Take ownership of beverage-related financial performance, including purchasing, inventory, pricing, cost of goods, and sales analysis.
• Support annual budgeting, monthly financial reviews, and ongoing P&L management.
• Monitor labor productivity, staffing levels, and scheduling to maintain service standards while controlling costs.
• Identify opportunities to increase average guest spend, improve beverage sales, and strengthen overall restaurant profitability.
• Utilize POS, reservation, inventory, and reporting systems to track performance and improve operational efficiency.

Qualifications

• Minimum 5 years of progressive restaurant management experience preferred, ideally within upscale or fine dining establishments.
• Previous experience as an Assistant General Manager, Restaurant Manager, Beverage Director, Wine Director, or similar leadership role.
• Strong background in wine and beverage programming, including approximately 2–3 years managing a sophisticated wine program.
• Approximately 3+ years of combined bartending, sommelier, or comparable hands-on beverage service experience preferred.
• Demonstrated experience supervising and developing sizable front-of-house teams; experience overseeing 30+ employees is preferred.
• Extensive knowledge of wine, spirits, cocktails, beverage service, purchasing, inventory management, and cost controls.
• Sommelier certification (CMS Level 1 or higher) strongly preferred, or equivalent professional wine knowledge and experience.
• Strong understanding of restaurant financials, including P&L statements, budgeting, food and beverage costs, and labor management.
• Proven ability to lead service, resolve guest concerns, and maintain exceptional hospitality standards in a fast-paced environment.
• Excellent communication, organizational, problem-solving, and leadership skills.
• ServSafe Manager certification preferred.
• Experience with restaurant openings, concept development, or operational improvements is a plus.
• Hospitality education or equivalent professional experience preferred.

Technology & Systems

Candidates should be comfortable working with Microsoft Office, Google Workspace, POS systems, reservation platforms such as OpenTable and Resy, and event-management platforms such as Tripleseat.

Strong computer literacy, financial reporting skills, and the ability to analyze operational and beverage sales data are essential.

Schedule & Physical Requirements

This is a full-time restaurant leadership position requiring flexibility to work evenings, weekends, and holidays. The role involves extended periods of standing and the ability to lift and carry up to approximately 30 pounds.

Compensation & Benefits

• Annual Base Salary: $100,000–$110,000
• Bonus Potential: 10%
• Full Medical, Dental & Vision Benefits
• Paid Time Off & Sick Pay
• 401(k)

Equal Employment Opportunity Employer #AA