Description

Restaurant Assistant General Manager - Assistant Team Lead

DEPARTMENT: Store Management Operations
REPORTS TO: Restaurant General Manager
SUPERVISION EXERCISED: All team members associated with the assigned restaurant
POSITION STATUS: This is a full-time position with benefits.

Do you believe that dreams are built on smiles? At T’s, we do — literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community.

Our team is everything to us. Smiling teams equal smiling guests, and that’s what T’s is all about.

ABOUT US

T’s Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area, and with an eye on sustainability and partnerships with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors, and sustainable choices whenever possible.

We are devoted to providing our teams and guests with a culture of gratitude, respect, safety, and belonging. We value life’s journey and believe in sharing the journey together, celebrating life one day at a time, one plate at a time.

ABOUT THE POSITION

As the Assistant Restaurant General Manager, you are responsible for assisting the Restaurant General Manager in managing the daily operations of one of our locations. You will oversee, instruct, and uphold the company’s values and philosophies related to hospitality and guest service, culinary arts, safety standards, sales, administrative and financial procedures, inventory, food ordering, maintenance, and cleanliness of the facility. You will help coach and inspire the team members and guests who visit our restaurant.

The Assistant Restaurant General Manager is an experienced supervisory role with the ability to confidently lead and support the daily operations of both back-of-house and front-of-house operations. This includes the ability to understand, support, and assist with cook line, prep, and kitchen operations as needed. The AGM must be able to foster teamwork, clearly communicate daily goals, support operational standards, and deliver performance feedback to the Restaurant General Manager. The AGM must competently perform management duties in the absence of the Restaurant General Manager.

PERKS + BENEFITS

At T’s Restaurant Group, we are proud to offer a supportive team environment, growth opportunities, and a variety of benefits designed to support our team members.

Benefits may include:

• Ongoing development, growth, and advancement opportunities 
• Positive and supportive team culture 
• Competitive wages with annual performance reviews 
• Paid Time Off Programs 
• Day-only schedule — never work nights 
• Flexible and predictive scheduling 
• Meal benefit for T’s team members, whether on shift, off shift, or visiting any T’s location 
• Home for the Holidays — Thanksgiving and Christmas Day OFF 
• Tickets at Work Program, offering exclusive discounts, special offers, preferred seating, and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels, and more 
• Employee Assistance Program (EAP), offering voluntary, confidential support resources at no charge, including counseling support, financial resources, work-life solutions, and legal guidance 
• Pet Insurance 
• 401(k), subject to plan eligibility 

Additional benefits for eligible full-time team members may include:

• Medical Insurance 
• Dental Insurance 
• Vision Insurance 
• Life Insurance 

DUTIES + RESPONSIBILITIES

Operational and Safety Responsibilities

• Ensures that proper security procedures are in place to protect team members, guests, and company assets. 
• Ensures a safe working and guest environment to reduce the risk of injury and accidents. 
• Completes accident reports promptly if a guest or team member is injured. 
• Fully understands and complies with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, team members, and guests. 
• Carries out restaurant marketing and promotional activities in accordance with company goals. 
• Manages shifts, including but not limited to daily decision-making, daily scheduling needs, and operational plannin