One Haus Hospitality

Assistant General Manager

Elevated Dining Concept

Base Annual Salary: $80k-$90k

Location: Boston, MA

Reports To: General Manager & Group Operations Manager

Description

Our restaurant group is guided by a shared vision to create authentic, memorable hospitality experiences that delight guests and support a culture of creativity, professionalism, and genuine care. We are both operationally sound and creatively driven, with a strong focus on delivering high standards of food, beverage, and service while cultivating a workplace that fosters growth and collaboration.

Position Overview

The Assistant General Manager (AGM) is responsible for supporting the leadership and daily operations of the restaurant, with a particular emphasis on front-of-house team development, guest experience, and operational efficiency. This role requires the ability to lead by example, drive systems and structure, and always ensure exceptional service delivery.

The AGM plays a key role in team leadership, hiring and training, scheduling, guest relations, and inventory management, while also supporting beverage program execution and education. Composure, resourcefulness, and a passion for genuine hospitality are essential traits for success in this position.

Core Management Responsibilities

• Lead daily front-of-house operations and uphold company standards for food, service, and employee culture.
• Serve as the key decision-maker in the General Manager’s absence, ensuring operational continuity.
• Hire, train, develop, and coach staff while managing performance in alignment with company HR best practices.
• Oversee all aspects of the guest experience, ensuring service standards are consistently met and exceeded.
• Build meaningful relationships with both guests and staff to drive repeat business and retention.
• Manage all front-of-house systems, including scheduling, floor plans, cleanliness, setup, and closing procedures.
• Supervise all service formats including in-person dining, takeout, delivery, and private events.
• Act as a liaison between front- and back-of-house teams to ensure clear communication and a seamless guest experience.
• Respond promptly and thoughtfully to guest feedback, addressing concerns and reinforcing service excellence.
• Ensure all food and alcohol service complies with safety, sanitation, and responsible service regulations.
• Oversee ordering and inventory of beverages, dry goods, and supplies with a focus on cost control and efficiency.
• Proactively identify and resolve operational issues while maintaining team morale and guest satisfaction.
• Perform other duties assigned to support the overall success of the restaurant.
• Effective leadership and consistent oversight of front-of-house operations
• Strong collaboration between FOH and BOH teams
• Achievement of financial goals, including labor, sales, and beverage cost targets
• High levels of guest satisfaction and community engagement
• Positive staff morale, strong retention, and a culture of excellence

Beverage Program Responsibilities

• Collaborate with the General Manager to develop and maintain a beverage program that reflects quality, creativity, and strong guest engagement.
• Train and mentor bar staff on beverage preparation, service standards, and product knowledge.
• Assist in beverage menu development, including cocktail creation, seasonal updates, and educational initiatives.
• Maintain accurate bar inventory, oversee orders, and ensure cost efficiency.
• Supervise bar operations, ensuring proper setup, cleanliness, and organization.
• Promote knowledge and enthusiasm for wine, craft beer, and spirits within the team.

Requirements

• Minimum of 3 years of restaurant experience and at least 2 years in a management role
• Strong working beverage knowledge including spirits, craft mixology, beer, wine and N/A beverage
• Strong interpersonal and leadership skills with a focus on hospitality and guest satisfaction
• Excellent organizational and communication skills
• Proven ability to anticipate and respond effectively to guest needs
• Results-driven and self-motivated with the ability to lead by example
• Availability to work nights, weekends, and holidays as required
• Knowledge of restaurant service operations, beverage management, safety, and sanitation standards
• Positive attitude, adaptability, and ability to work collaboratively in a team- oriented environment
• Ability to stand for extended periods and lift or move up to 50 lbs; must be able to bend, reach, and work in small spaces

Compensation & Benefits:

• Competitive base salary - $80k-$90k
• Relocation assistance package (case by case)
• Comprehensive healthcare packages
• PTO & Sick Pay
• Continued growth opportunities
• Equal Employment Opportunity