At Restaurant K, we’re building something bigger than just great meals. We’re building great brands.

Restaurant K was founded with a simple yet powerful belief: the best brands are built on culture, mission, and purpose. With a portfolio of distinct dining concepts — from the elevated experience of Nuri Steakhouse to the upscale casual energy of JOA Korean BBQ — Restaurant K is committed to creating unforgettable moments through hospitality and culinary excellence. As we continue to elevate our presence in Dallas, TX, we are seeking a distinguished Assistant General Manager to uphold and enhance our commitment to excellence.

The Assistant General Manager is an integral leader, seamlessly bridging the gap between senior leadership and the front-of-house team to ensure flawless dining experience. This role is not just about managing operations — it’s about orchestrating a symphony of service, leading with grace, and setting the standard for hospitality. The ideal candidate will possess a sophisticated palate for fine dining, an astute sense of business acumen, and a passion for cultivating a culture of exceptional service.

Supervisory Responsibilities:

• Lead, inspire, and mentor the front-of-house team, including hosts, servers, bartenders, and support staff, ensuring the delivery of a refined, world-class dining experience.
• Oversee staffing, scheduling, and training efforts to maintain consistent, elevated service levels.
• Serve as the Manager-on-Duty (MOD) in the absence of the General Manager, embodying the essence of the Restaurant K brand in every interaction.
• Exemplify ownership, accountability, and strategic foresight, anticipating the needs of both guests and staff while proactively addressing operational challenges.
  
  

Essential Functions / Major Responsibilities:

• Operations & Guest Experience:
• Elevate daily operations through meticulous execution of guest flow, service coordination, and reservation management.
• Maintain a visible, poised presence on the floor during service hours, ensuring every guest interaction aligns with the Nuri brand promise of exceptional hospitality.
• Lead by example in upholding service standards, enhancing the guest experience with every touchpoint
• Team Leadership & Culture:
• Foster a culture of excellence, continuous learning, and service-centric leadership, motivating team members to reach new heights in their roles.
• Communicate Restaurant K’s vision and values with clarity and passion, creating an atmosphere where staff feel empowered to exceed expectations.
• Conduct pre-shift briefings to reinforce service standards, ensuring that each team member embodies the Nuri ethos of hospitality with precision and warmth.
• Provide ongoing, constructive feedback to support individual and team development, cultivating a culture of high performance and mutual respect.
• Administrative & Financial Oversight:
• Collaborate with the General Manager on labor management, cost control, and inventory tracking to align financial performance with strategic objectives.
• Oversee payroll, tip reconciliation, and compliance reporting, maintaining accuracy and transparency in all financial transactions.
• Assist in budget planning, operational analysis, and revenue enhancement strategies, contributing to the financial vitality of the restaurant.
• Compliance & Safety:
• Enforce rigorous health and safety protocols, ensuring compliance with local, state, and federal regulations.
• Maintain impeccable standards of cleanliness, sanitation, and organization throughout the front-of-house areas.
• Collaboration & Communication:
• Partner with culinary leadership to harmonize the front and back-of-house operations, ensuring a seamless dining experience.
• Maintain open lines of communication with the General Manager, providing timely updates on operational performance, guest feedback, and team dynamics.
  

Required Skills / Abilities / Competencies:

• Proven leadership in luxury dining or fine dining establishments with a focus on exceptional guest service and operational excellence.
• Exceptional interpersonal communication skills, with the ability to engage guests and staff with professionalism and authenticity.
• Demonstrated proficiency in team development, conflict resolution, and performance management.
• Advanced knowledge of restaurant technology systems, including POS systems, reservation platforms (e.g., OpenTable), and operational reporting tools.
• Poised, strategic, and service-driven, with the ability to navigate high-pressure situations with grace and composure.
• Business acumen with expertise in labor management, cost analysis, and revenue optimization.
  
  

Education and Experience:

• Must be at least twenty-one (21) years of age.
• Possess current Food Handler’s and TABC certification prior to starting date.
• A minimum of 2-3 years of leadership experience in fine dining restaurant management, with a proven record of driving operational excellence and guest satisfaction.
• Strong background in managing upscale service environments with a discerning clientele.
• Comprehensive understanding of financial management, from payroll to P&L analysis.
• Experience with reservation management systems, particularly OpenTable, ensuring precise guest flow and optimal seating arrangements.
  
  

Work Environment:

• Working during evenings, weekends, and holidays to accommodate peak dining hours.
• Occasional exposure to loud noise levels and varying temperatures, particularly when moving between the dining area and kitchen.
• Handling guest requests or issues in real-time, which may require quick problem-solving and adaptability.
• Collaborating with a diverse team of front-of-house and back-of-house staff in a structured yet flexible atmosphere.
  
  

Physical Requirements:

• Must be able to stand for periods of up to eight (8) hours.
• Must have the stamina to work a minimum of 40 hours per week.
• Be able to reach, bend, and frequently lift (50) pounds at a time. Required to use assistance when available i.e. hand trucks, ramps, or another team member.
• Must be physically able to navigate the restaurant floor, kitchen, and storage areas, including walking, bending, stretching, squatting, and kneeling as needed.
• Must be comfortable working in varied conditions, including exposure to heat from the kitchen and cooler temperatures in storage areas.
• Prolonged periods of desk work, administrative tasks, and computer use required for reporting, scheduling, payroll, and financial oversight.
  
  

More detail about Nuri Steakhouse, please visit https://culinaryagents.com/entities/528569-Nuri-Steakhouse