Position Purpose

The Assistant General Manager is the General Manager’s principal operating partner for the opening and ongoing performance of R&G Lounge Las Vegas. This leader translates ownership’s vision and the General Manager’s priorities into consistent execution across service, people, facilities, safety, and financial controls. The role is built for a hands-on operator who can lead a shift, develop captains and frontline employees, solve problems in real time, and protect the legacy of a founder-owned Cantonese restaurant while helping establish it in a new market.

Working Leadership Commitment

This is not a desk-based management position. The Assistant General Manager works side by side with captains and the front-of-house team throughout service, observes execution at the point of performance, and steps into the operation when volume or guest needs require it. The leader sets clear expectations, demonstrates the standard, measures results, gives timely feedback, recognizes strong performance, and holds captains and employees accountable for follow-through.

Essential Responsibilities

Opening and Readiness

• Partner with the General Manager, founders, culinary leadership, and project partners to execute the pre-opening plan, critical path, operating calendar, and readiness milestones.
• Support hiring, onboarding, orientation, training certification, mock services, opening inventories, systems testing, and final operational walkthroughs.
• Identify readiness gaps early, assign owners and due dates, and follow through until each issue is resolved.
• Help convert founder knowledge, recipes, service traditions, and operating expectations into teachable standards for the Las Vegas team.

Daily Operations and Guest Experience

• Lead opening, service, shift-change, and closing routines with visible floor presence and disciplined captain deployment.
• Maintain a complete view of reservations, pacing, staffing, table flow, guest recovery, facilities, safety, and business levels.
• Partner with culinary leaders to coordinate timing, product availability, quality, and communication between the dining room and kitchen.
• Personally engage guests, resolve concerns with judgment and urgency, and document patterns that require a lasting operational fix.
• Protect elevated hospitality standards and continuously raise execution toward a Forbes Four-Star level of detail and anticipation.

Captain and Team Leadership and Training

• Coach captains and front-of-house employees during live operations through specific observations, clear examples, and immediate reinforcement.
• Lead captain meetings, pre-shifts, post-shifts, one-on-ones, training follow-ups, and performance conversations that connect expectations to observable behavior.
• Measure readiness and performance through training validations, checklists, guest feedback, attendance, productivity, and other agreed standards.
• Address performance or conduct issues promptly, consistently, respectfully, and with appropriate documentation.
• Build captain bench strength by identifying high-potential employees and giving them structured practice, feedback, and increasing ownership.

Beverage Program Leadership

• Oversee daily beverage-program execution, including ordering, receiving, inventory, product availability, storage, and cost controls within approved programs and budgets.
• Partner with the General Manager and beverage leadership to maintain approved recipes, presentation standards, responsible alcohol service, and accurate menu information.
• Train and validate captains, bartenders, servers, and managers-on-duty on beverage knowledge, preparation, suggestive selling, service standards, and compliance.
• Review beverage usage, waste, transfers, pricing, and cost variances, and take corrective action when results fall outside approved targets.

Hospitality Team Leadership

• Directly lead the front-of-house hospitality team, including captains, hosts, servers, bartenders, and support staff.
• Establish and supervise service execution, sequence-of-service standards, table maintenance, guest recognition, recovery, and closing responsibilities through the captain structure.
• Deploy captains by zone and business need, clarify ownership before service, and require timely communication and follow-through throughout the shift.
• Observe performance during live service, measure execution against established standards, give immediate feedback, and hold captains and employees accountable.
• Build a culture of genuine, anticipatory hospitality that protects R&G’s legacy while progressing toward Forbes Four-Star standards.

Business and Administrative Leadership

• Support scheduling, labor deployment, purchasing, cash controls, inventory practices, payroll review, and expense management within approved targets.
• Review daily and weekly performance data, explain variances, and turn findings into specific operating actions.
• Maintain compliance with food safety, alcohol service, security, workplace safety, licensing, and company policies.
• Serve as acting General Manager when assigned and communicate decisions, risks, and follow-up clearly to ownership and senior leadership.

What Success Looks Like

• The venue opens with trained people, validated systems, clear ownership, and disciplined follow-through.
• Shifts are well prepared, captains are deployed effectively, and the team delivers consistent food, beverage, service, cleanliness, and hospitality standards.
• Employees know what is expected, receive timely feedback, and experience fair, consistent accountability.
• Guest concerns are resolved with care, while recurring issues are tracked to root causes and corrected.
• Labor, controllable expenses, safety, and compliance remain within agreed standards without sacrificing quality or hospitality.

Experience and Qualifications

• Two or more years of progressive restaurant leadership experience, including at least one year as an Assistant General Manager, General Manager, or comparable senior operating leader in a complex full-service environment.
• Ability to communicate clearly in English and Cantonese; Mandarin or Spanish language capability is a plus.
• Demonstrated ability to lead captains and frontline teams across multiple dayparts and high-volume services.
• Working knowledge of restaurant financials, scheduling, labor productivity, inventory, cash controls, guest recovery, and compliance.
• Required Nevada food-handler, alcohol-awareness, health, and other work credentials must be obtained and maintained as applicable.
• Experience leading high-volume restaurant operations with a record of improving execution, developing people, and protecting the guest experience.
• Meaningful experience opening a new restaurant or venue, including pre-opening planning, hiring, training, readiness validation, and stabilization after opening.
• Demonstrated success building and training a new team through clear standards, practical demonstrations, observation, measurement, feedback, and accountability.
• Comfort working in a founder-owned business where leaders protect the legacy, communicate directly, move with urgency, and balance established traditions with the needs of a new market.
• Experience operating in a non-union environment and applying policies consistently, respectfully, and in compliance with applicable employment requirements.
• Working knowledge of Asian restaurant operations, cuisine, culture, ingredients, service traditions, or guest expectations; Cantonese dining experience is especially valuable.
• Forbes Four-Star, luxury hotel, fine-dining, or comparable elevated-service experience is preferred but not required.

Schedule and Physical Requirements

• Available for a flexible schedule that includes early mornings, late nights, weekends, holidays, training periods, and extended opening-week hours as business requires.
• Able to remain on the floor for extended periods, move throughout all restaurant areas, use stairs where applicable, and lift or move up to 50 pounds with or without reasonable accommodation.
• Able to work in a fast-paced environment with noise, heat, cold, cleaning products, and frequent interaction with guests and employees.

Employment Statement

This job description describes the role’s primary responsibilities and is not an exhaustive list. Responsibilities may change as the opening plan and operation evolve. R&G Lounge provides equal employment opportunities in accordance with applicable law and makes reasonable accommodations for qualified individuals with disabilities.