Assistant General Manager (AGM)
Compensation: $48,000 - $55,000 + bonus potential (based on experience)
Schedule: Full-time, 45-50 hours/week
Job Type: Salaried, Full-time, in-person
About the Role
At FARE, we are on a mission to change the way America eats.
We are a fast casual restaurant concept offering a seasonally based, nutrition-forward, deliciously craveable menu. We balance healthy and indulgent options, all handcrafted from scratch in each location daily.
Born and built in Chicago, FARE is growing scratch made restaurant brand — and we’re looking for leaders who care deeply about food, people, and doing things the right way.
As an Assistant General Manager (AGM), you’ll play a key leadership role in the day-to-day operation of the restaurant. You’ll run shifts, coach team members, and ensure standards are executed at a high level. When the General Manager is not present, you’ll step in as Manager on Duty and lead the operation.
This role will support the opening of a new FARE location, working closely with the General Manager to execute hiring, training, and day-to-day operations during the launch period. You’ll gain hands-on experience in building a team, establishing routines, and setting the tone for a new store from day one. This role will train at a separate location until the new store is open.
**THIS ROLE WILL TRAIN AT OUR OTHER CHICAGO LOCATIONS PRIOR TO OPENING IN LAKEVIEW.**
This role is ideal for a Kitchen Manager, Sous Chef, or BOH-focused restaurant leader looking to grow into a General Manager position while maintaining strong ownership of kitchen operations.
What You’ll Do
Run the Operation
- Lead daily kitchen operations, ensuring prep, production, and execution standards are consistently met
- Partner with the GM to drive BOH performance, throughput, and food quality
- Lead shifts and ensure smooth, efficient service
- Make real-time decisions on staffing, flow, and execution
- Step in as Manager on Duty when the GM is not present
Develop the Team
- Train, coach, and support team members on a daily basis
- Reinforce standards and hold the team accountable during shifts
- Support hiring efforts and help build a strong team
Own the Guest Experience
- Deliver and model strong hospitality
- Resolve guest issues quickly and professionally
- Ensure every guest has a consistent, high-quality experience
Maintain Food & Operational Standards
- Own kitchen execution, including prep systems, line performance, food quality, and daily readiness
- Monitor inventory, ordering, food cost, waste, and product usage
- Ensure kitchen team members are properly trained on recipes, procedures, and food safety standards
- Maintain strong BOH staffing, scheduling support, and performance accountability
- Enforce food safety, cleanliness, and organization
- Ensure recipes, portioning, and presentation standards are met
- Taste food daily to ensure quality and consistency
Support the Business
- Help manage labor and control food costs during shifts
- Monitor prep, waste, and product usage
- Assist with inventory and learn how the business operates financially
What We’re Looking For
- Strong back-of-house leadership experience required, including food production, prep systems, inventory management, and food safety compliance
- Kitchen Manager, Sous Chef, Culinary Lead, or BOH leadership experience strongly preferred
- FOH experience/ customer facing.
- 3+ years of restaurant or hospitality leadership experience
- Experience leading shifts in a fast-paced environment
- Ability to coach, lead, and hold a team accountable
- Willingness to learn and grow into a General Manager role
- Availability to work a flexible schedule (mornings, evenings, weekends)
Kitchen Focused Leadership
- Serve as the primary operational leader for the kitchen
- Coach and develop kitchen team members and future leaders
- Ensure consistent execution of recipes, prep systems, and food quality standards
- Partner with the GM to achieve labor, food cost, and operational goals
Compensation & Growth
- Competitive salary based on experience
- Bonus eligibility tied to restaurant performance
- Clear path to General Manager role as the company grows
Schedule Expectations
- Approximately 45–50 hours per week
- Mix of weekdays, evenings, and weekends
Physical Requirements
- Ability to stand and walk for extended periods
- Ability to lift up to 40 lbs
- Ability to work in a fast-paced environment
Why FARE
We’re a growing restaurant group with a focus on quality, consistency, and team development. As we expand, we’re looking for leaders who want to grow with us and take ownership of their role.
Pay: $48,000.00 - $55,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Application Question(s):
- This role requires weekend availability. Are you able to work weekends?
Experience:
- Restaurant management: 3 years (Preferred)
- Kitchen management: 2 years (Preferred)
- Shift management: 2 years (Required)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Work Location: In person
