Assistant General Manager

Role title: Assistant General Manager

Location: Vancouver

Department: Time Out Market

Reporting to: Market General Manager

Role Overview

We love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients.

Our Assistant General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.

We are seeking a dynamic and experienced Assistant General Manager to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environment.

Responsibilities

• Lead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover industry
• Conflict resolution and team-building skills
• Deep understanding of F&B operations, including service standards, kitchen workflows, supply chain, and compliance.
• Strong eye for detail while balancing big-picture efficiency and guest experience
• Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations
• Monitor labor, food, and beverage costs while implementing strategies to maximize profitability
• Strong knowledge of P&L management, budgeting, forecasting, and cost control.
• Analysis of sales trends, labor costs, food costs, and margins to drive profitability
• Able to demonstrate success in managing budgets, increasing revenue, and reducing costs.
• Familiarity with restaurant management systems, POS data, and financial reporting
• Collaborate with the GM on sales-building initiatives, marketing promotions, and community engagement.
• Focus on succession management, training and, development of all Market employees
• Delegate responsibility to the management team as needed and enforce existing policies consistently
• Oversee and participate in the hiring, training, supervision and management of the market operations team.
• Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted goal
• Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries
• Partner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management team
• Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees
• Ensure every guest receives exceptional service in line with brand standards
• Address and resolve customer concerns with professionalism and care
• Lead initiatives that enhance guest loyalty and satisfaction
• Interact with all department personnel, restaurant staff and Vendor staff as needed
• Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
• Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness
• Develop and implement cost-saving and profit-enhancing measures
• Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff
• Monitor guest satisfaction on all levels, including social media platforms
• Ensure health, safety, and sanitation requirements are in compliance with local laws and agencies
• Collaboration across all operations within the greater Oakridge Park development & daily operations.
  
  

What we are looking for from you:

• 5–8 years of progressive leadership experience in hospitality, with a focus on food and beverage operations.
• Exposure to managing a full beverage portfolio – from conceptual menu design, costing, third party vendor agreements, events & Activations surround non alcoholic and alcoholic beverage products/suppliers
• Proven success managing high-volume or multi-unit operations.
• Strong financial acumen with experience managing P&L, budgets, and cost control.
• Hands-on experience in hiring, training, and developing large teams.
• Strong knowledge of POS systems, scheduling software, and inventory management tools.
• Exceptional communication, organizational, and interpersonal skills.
• Ability to adapt quickly and make sound decisions in a fast-paced environment.
  
  

Additional Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the operation:

• Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans
• Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings
• Participate in community events
• Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use
• Keep work area clean and organized
• Ensure confidential documents are kept in a secured area
• Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization
• Complete other duties as assigned by the General Manager
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards
• Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs
• Monitor the restaurant’s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control
• Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws
• Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws
  
  

General Requirements

• 21+ years of age
• Possession of or the ability to possess all relevant Food Safe, Responsible Beverage handling licensing.
• Proof of eligibility to work in Canada.
  
  

Education Requirements

• High School Diploma required, Bachelor’s degree preferred
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must present and maintain a professional image to further the overall theme of the venue
• Must have good positive energy throughout the day
• Must be able to read the computer monitors
• Must be able to print legibly for employees, management, and guests to read
• Must be observant and quick to respond to various situations
• Must be able to move quickly through work and set the pace in the office and/or venue
• Must be able to sit and/or stand for extended periods of time
• Must be dexterous and able to participate in all service aspects.
  
  

Work Environment and Schedule

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Small to Medium office environment
• Personal desk space
• Restaurant environment
• 5-25% Local Travel
• Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Guest volume
• Work varied shifts to include days, nights, weekends and holidays
  
  

What We Look For In a Candidate

Time Out is a company filled with individuals as diverse as the cities we live in and cover. At the same time there are common characteristics and values we all share. To join our team, you’ll want to…

• Be commercially astute
• Either have experience at or want to dive headfirst into a fast-paced transformative company in pursuit of excellence
• Think globally
• Have excellent communication and relationship building skills
• Have a high sense of ownership, urgency and drive
• Be a team player
  
  

About Our Culture

At Time Out Group we believe in diversity and equal opportunity for all people. We do not discriminate against external or internal candidates on the basis of age; disability; gender, gender reassignment; race; religion or belief; sexual orientation; marriage and civil partnership; pregnancy and maternity. We believe that diversity develops creativity and enables personal and professional growth where we all learn from each other. We believe in an open culture where ideas are shared candidly and where there is no fear of failure, but rather an understanding that we must experiment and have the freedom to succeed. We believe that everyone has the right to express themselves as they are as this enriches us all. We believe in an open world, social justice, and the pursuit of happiness, after all, we are in the happiness business.