Assistant General Manager (Black Bear Diner)

Walk In Interviews Welcome: 820 Leppy Hls Blvd West Wendover, NV 89883

The Assistant General Manager supports the General Manager in leading the overall operations of the Black Bear Diner location. This role helps drive exceptional guest service, team performance, food quality, operational execution, and financial results while maintaining Black Bear Diner standards.

The Assistant General Manager serves as a key leader in the restaurant, helping coach and develop the team, maintain strong staffing levels, and ensure the restaurant operates efficiently. This is an excellent opportunity for an experienced restaurant leader who is ready to take the next step in their career.

Key Responsibilities

• 1. Team Leadership & Development
• Assist with recruiting, hiring, onboarding, training, and developing restaurant team members.
• Coach employees and provide ongoing feedback to improve performance.
• Help create a positive, team-oriented, and guest-focused work environment.
• Lead by example and reinforce company expectations, policies, and service standards.
• Assist with scheduling and ensure appropriate staffing levels for each shift.
• Support employee retention by recognizing strong performance and addressing concerns promptly.
• Help develop team members for increased responsibility and future leadership opportunities.
• 2. Guest Experience
• Ensure every guest receives friendly, professional, and consistent service.
• Monitor the dining room and restaurant throughout the shift to ensure guests are satisfied.
• Address guest concerns and resolve complaints professionally and promptly.
• Maintain high standards for food quality, service, cleanliness, and hospitality.
• Review guest feedback and help implement improvements when needed.
• 3. Restaurant Operations
• Assist the General Manager with the day-to-day operation of the restaurant.
• Provide leadership and direction during assigned shifts.
• Ensure food preparation, presentation, portioning, and ticket times meet Black Bear Diner standards.
• Monitor front-of-house and back-of-house operations to ensure an efficient flow of service.
• Ensure opening and closing procedures are completed correctly.
• Monitor inventory, product usage, waste, and ordering to help control costs.
• Ensure equipment, facilities, and restaurant areas are properly maintained.
• Step in to run the restaurant in the General Manager's absence.
• 4. Financial & Labor Management
• Assist the General Manager in achieving sales and profitability goals.
• Monitor labor during shifts and make staffing adjustments based on business needs.
• Help control food costs, labor costs, waste, and operating expenses.
• Monitor daily sales and operational performance.
• Support execution of action plans designed to improve restaurant profitability.
• Follow all cash-handling and financial-control procedures.
• 5. Food Safety & Compliance
• Maintain strict food safety, sanitation, and cleanliness standards.
• Ensure employees follow proper food-handling and safety procedures.
• Support compliance with local, state, and federal regulations.
• Assist with required inspections, audits, and operational checklists.
• Ensure company policies and Black Bear Diner standards are consistently followed.
• 6. Leadership & Accountability
• Act as a key point of contact for the restaurant team and leadership.
• Communicate effectively with the General Manager regarding staffing, operations, guest concerns, and business performance.
• Hold team members accountable to performance and service expectations.
• Help create a culture of urgency, accountability, teamwork, and hospitality.
• Take ownership of assigned responsibilities and follow through to completion.

Qualifications

• Experience
• 2–4 years of restaurant management or supervisory experience preferred.
• Full-service, casual dining, or high-volume restaurant experience strongly preferred.
• Previous experience leading shifts and supervising restaurant teams.
• Demonstrated ability to coach employees and maintain high service standards.
• Experience with labor management, inventory control, and restaurant operations preferred.
• Skills
• Strong leadership and team-building skills.
• Excellent communication and interpersonal skills.
• Strong guest-service and problem-solving abilities.
• Ability to make decisions quickly in a fast-paced environment.
• Strong organizational and time-management skills.
• Ability to manage multiple priorities while maintaining attention to detail.
• Familiarity with POS systems, scheduling software, and restaurant operating systems.
• Basic understanding of restaurant financial and labor metrics.
• Education
• High school diploma or equivalent required.
• Hospitality, Business, or related education is a plus.
• Physical Requirements
• Ability to stand and walk for extended periods throughout the workday.
• Ability to bend, reach, stoop, and move throughout the restaurant.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced, high-energy restaurant environment.
• Must be available to work a flexible schedule, including evenings, weekends, and holidays as needed.