Assistant General Manager — Pump House Grille Co
About Us
Pump House Grille Co. is in the middle of an exciting transformation. We’re re-imagining what this restaurant can be — from food and service to culture, systems, and guest experience. We’re not looking to “maintain the status quo.” We’re building something better.
We’re part of The Pump Group, a growing hospitality group known for great food, genuine service, and being a place where people actually want to work. We believe restaurants can be both fun and well-run, creative and disciplined.
Who We're Looking For
We’re looking for a modern hospitality leader — someone hungry, curious, and driven — who wants to grow with us.
This role is perfect for someone who:
- Has worked every role in a restaurant and understands the operation inside and out
- Leads from the floor, not from the office
- Is tech-savvy, organized, and comfortable using systems to make life easier
- Believes great leadership is about setting the standard, not barking orders
- Is excited by change and wants to help shape the future of a restaurant, not just run one
You do not need 20 years of management experience. In fact, we’d rather teach the right person how we do things than un-teach bad habits.
This role is perfect for someone who:
- Is naturally organized and stays ahead of the calendar, not behind it
- Can hold multiple moving pieces — service, catering, events — without dropping any of them
- Has a strong understanding of restaurant operations
- Leads from the floor, not from the office
- Is tech-savvy and comfortable using systems to make life easier
- Believes great leadership is about setting the standard, not barking orders
- Takes ownership over the work they produce
You do need to be someone who plans, prepares, has strong attention to detail, learns on the fly and follows through.
Key Responsibilities
Leadership & Culture
- Be a visible, steady leader throughout the restaurant
- Support and strengthen an already positive team culture
- Coach and develop supervisors and team members
- Hold high standards with fairness and clarity
Operations & Planning
- Support the GM in overseeing day-to-day FOH and BOH operations
- Plan ahead — staffing, prep, and logistics — so nothing catches the team off guard
- Maintain strong standards for food, service, cleanliness, and organization
- Step in where needed — this is a hands-on role
Events & Catering
- Help plan and execute private events, catering orders, buyouts, and in-house programming
- Coordinate timelines and details well in advance so service and events never collide
- Work with leadership and marketing to ensure events run smoothly
- Balance guest experience with operational flow and team well-being
People & Training
- Support hiring, training, and development of hourly team members
- Help build schedules that balance performance, labour targets, and sustainability
- Take part in coaching conversations and onboarding
Financial & Business Acumen
- Build understanding of key KPIs (sales, labour, prime cost, etc.) as part of your development
- Take ownership of your sections of the operation and look for ways to improve them
Technology & Systems
- Use POS, scheduling, reporting, and communication tools effectively
- Maintain strong systems in a fast-moving environment
Cross-Location Support
- Provide occasional coverage and support at our Clarkson location as needed, broadening your exposure ahead of a future GM role
Our Philosophy
At The Pump Group, we believe:
- Great leaders serve their teams
- Culture matters as much as numbers
- Restaurants should be places people are proud to work
If you're a thoughtful, organized leader who plans ahead, thrives on variety, gives 110% in all they do, and wants to grow — we'd love to meet you.
Job Type: Full-time
Pay: $55,000.00-$65,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- Paid time off
- Store discount
- Vision care
Application question(s):
- What’s one system, tool, or process you’ve used (or introduced) that made a restaurant run better — and why?
- What’s your favourite restaurant (anywhere), and what do they do really well that you think more restaurants should learn from? What keeps you going back?
- If you started tomorrow, what is the first thing you would want to understand or improve in your first 30–60 days?
- Tell us how you keep organized in day to day life and / or a previous role.
Experience:
- Restaurant: 3 years (required)
Licence/Certification:
Work Location: In person
