ASSISTANT GENERAL MANAGER - CRAFT 75 - REDMOND, WA

Job Summary

The Assistant General Manager for Craft 75 supports the General Manager in leading the daily foodservice operation within a corporate dining environment. This role helps ensure consistent execution of service standards, financial performance, associate engagement, food safety, and guest satisfaction. The Assistant General Manager provides hands-on leadership for front-of-house and back-of-house teams while supporting operational planning, associate training, workflow coordination, and continuous improvement.

The position is responsible for helping operate the department in alignment with approved budgets, company standards, client expectations, and all applicable safety and regulatory requirements. The Assistant General Manager maintains strong relationships with associates, guests, the client, and cross-functional partners while promoting a culture of accountability, professionalism, safety, and service excellence.

Essential Functions and Responsibilities

• Support the General Manager in the overall direction, coordination, and evaluation of daily operations at Craft 75.
• Monitor unit performance through customer satisfaction feedback, financial reporting, operational results, and service observations.
• Maintain product and service quality standards through ongoing evaluation, follow-up, and corrective action when needed.
• Support sales, merchandising, and marketing initiatives that increase guest engagement and strengthen the overall dining experience.
• Assist with associate training, development, scheduling, performance feedback, motivation, and compliance with company policies and applicable labor regulations.
• Establish and maintain clear two-way communication with associates through pre-service meetings, daily direction, coaching, and follow-up.
• Ensure timely meal service across all service areas and provide active floor leadership during peak business periods.
• Oversee and participate in the preparation and service of food and beverage items in accordance with company standards for quality, presentation, sanitation, safety, and portion control.
• Respond to guest concerns and service issues in accordance with Microsoft Dining and Compass protocols.
• Determine work procedures, prepare work schedules, assign tasks, and expedite workflow to support efficient daily execution.
• Utilize Compass systems and manual processes to complete required daily, weekly, and monthly reports, including inventory, cash reports, production records, payroll timekeeping, and related operational documentation.
• Ensure proper cash handling procedures are followed, including drawer audits, receipt reconciliation, change fund controls, and petty cash balancing in accordance with Microsoft and Compass policies.
• Order food, beverage, and operational supplies from approved Compass sources while supporting inventory control and cost management.
• Direct and participate in sanitation, safety, and maintenance programs to protect employees, guests, and physical assets.
• Develop and maintain cleaning and sanitation schedules and ensure associates follow established expectations.
• Support compliance with company policies, procedures, HACCP guidelines, OSHA requirements, and applicable regulatory standards.
• Assist with hiring, onboarding, training, evaluating, and corrective action processes in partnership with the General Manager, District Manager, and Human Resources as required.
• Promote professional growth, teamwork, accountability, and positive associate relations across the department.

Qualifications:

• Bachelor’s degree in food service management, hospitality, nutrition, culinary arts, or a related field preferred.
• Two- or four-year degree in hospitality, restaurant, institutional management, or culinary arts preferred.
• Three to five years of progressive hospitality, foodservice, or operations management experience preferred.
• Demonstrated ability to support profit and loss management, cost controls, client relations, and operational execution.
• Experience with purchasing, inventory management, associate supervision, scheduling, and service standards.
• Strong communication, organizational, problem-solving, and leadership skills.
• Proficiency with Microsoft Office products and the ability to learn company systems and reporting tools.
• Valid Food Handler’s Permit required.
• Current ServSafe certification preferred or required based on local jurisdiction and company standards.

Essential Food Safety Practices

• Maintain a valid Food Handler’s Permit and any required food safety certifications.
• Follow and reinforce HACCP policies, sanitation standards, OSHA requirements, and company food safety procedures.
• Support completion of required daily and monthly food safety training and documentation.
• Ensure food is prepared, stored, presented, and served according to company standards, regulatory requirements, and portion control guidelines.
• Order food and supplies only from approved Compass sources.
• Maintain readiness for local jurisdiction inspections, third-party audits, and internal compliance reviews.
• Take immediate corrective action when food safety, sanitation, or regulatory concerns are identified.