Assistant General Manager – Fine Dining

We are seeking an experienced and passionate Assistant General Manager (AGM) to serve as the General Manager’s right-hand leader. In this role, you will oversee daily Front-of-House (FOH) operations, lead a high-performing service team, drive financial profitability, and deliver an exceptional guest experience.

Five Crowns is an iconic, Tudor-style landmark restaurant in Corona del Mar, Newport Beach, CA, designed as a replica of one of England's oldest country inns. If you possess strong beverage and wine knowledge, exceptional leadership skills, and a commitment to fine-dining standards, we want to hear from you.

Key Responsibilities

Operational & Service Leadership

• Direct the flow of service in the dining room to ensure seamless operations and guest satisfaction.

• Act as acting General Manager in the GM’s absence, leading pre-shift meetings and daily operations.

• Resolve guest feedback and food quality concerns quickly to turn first-time diners into loyal patrons.

• Enforce all local, state, and federal health, safety, and sanitation compliance guidelines.

Team Building & Management

• Recruit, train, coach, and mentor FOH staff to maintain high standards of hospitality and professionalism.

• Manage weekly FOH scheduling, labor efficiency, and annual performance reviews.

• Foster a positive, inclusive, and productive team environment.

Financial Performance & Beverage Program

• Partner with the GM to manage restaurant P&L, expense tracking, labor costs, and cost controls.

• Leverage strong wine, spirit, and beverage knowledge to maximize beverage program revenue and inventory control.

• Assist with daily, weekly, and monthly financial reporting and operational auditing.

Qualifications & Requirements

• Experience: Minimum 3 years of restaurant management experience in a high-volume, fine-dining environment.

• Beverage Expertise: Strong background in wine and spirits; beverage cost-control experience preferred.

• Financial Acumen: Practical understanding of P&L management, labor tracking, inventory, and budgeting.

• Leadership: Proven track record of developing staff, managing FOH operations, and driving team performance.

• Availability: Ability to work a flexible schedule, including evenings, weekends, holidays, and 10–12 hour shifts.

• Certifications: Valid local/state Food Handler and Alcohol Service certifications (or willingness to obtain upon hire).

• Education: Degree in Culinary Arts or Hospitality Management is a plus; Bilingual (Spanish/English) preferred.

What We Offer

• Competitive Salary & Bonus Potential

• Comprehensive Health, Dental, and Vision Insurance

• Paid Time Off (PTO)

• Employee Dining Discounts & Growth Opportunities

Equal Opportunity Employer

Salary Range- $85,000-$90,000/annual