Culinary Agents is working with the team at Left Bank Brasserie - Santana Row to connect them with talented hospitality professionals.
Left Bank Brasserie - Santana Row - Now Hiring: Assistant General Manager
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About Left Bank BrasserieInspired by the birthplace of the original Parisian brasseries along the Left Bank of the Seine river in Paris, an area known for being a creative hub and haven to artists and Bohemians, Left Bank Brasserie is a group of authentic Parisian-style brasseries by Chef Roland Passot. First opened in 1994, Left Bank Brasserie has three locations in bustling residential neighborhoods across the Bay Area in Larkspur, Santana Row, and Menlo Park. The Brasseries pay homage to the joie de vivre that is synonymous with the Left Bank neighborhood in Paris. Guests are invited to step into French culture, in a vibrant, social atmosphere that captures all the charm of traditional brasseries and iconic alfresco dining of France.We’re seeking an Assistant General Manager (AGM) who’s ready to take the next step in their leadership journey. This is an ideal opportunity for a rising hospitality leader with a passion for service and beverage excellence to step into a high-impact role and help shape the next chapter of a flagship concept. What You’ll Do As AGM, you will partner closely with the General Manager to lead daily operations, drive team culture, and champion service standards. You’ll also take primary ownership of the beverage program—ensuring it is well-executed, cost-effective, and aligned with the guest experience. You will: Lead daily floor operations with a strong, visible presence—supporting service, coaching in real time, and elevating the guest experience Own the beverage program, including wine, spirits, and cocktail execution—managing inventory, vendor relationships, cost controls, and team training Support recruiting, onboarding, and development of FOH team members; help build a culture rooted in hospitality and accountability Ensure operational excellence through labor management, cleanliness, service timing, and guest recovery Collaborate with the Executive Chef and restaurant leadership to execute seasonal promotions, events, and menu launches Monitor key performance metrics and contribute to continuous improvement across the restaurant Champion clear communication between departments and model a collaborative, solutions-oriented mindset Act as an extension of the GM and a leadership presence in their absence Who You Are A hospitality-first leader with 3–5+ years of restaurant management experience, including beverage oversight Passionate about beverage, with working knowledge of wine, cocktails, and cost management Experienced in fast-paced, high-volume service environments, ideally in upscale casual or chef-driven concepts Known for your presence on the floor, strength in team leadership, and ability to balance service with operations Comfortable navigating systems like inventory, scheduling, and training programs ServSafe Manager and RBS (Responsible Beverage Service) certified, or able to obtain upon hire Bilingual in English and Spanish a plus Role Expectations Full-time, exempt position requiring availability on evenings, weekends, and holidays Must be able to stand for extended periods and lift up to 40 lbs On-site role built on visibility, consistency, and real-time leadership Compensation & Growth This full-time, exempt leadership position offers a competitive salary range of $85,000–$95,000, plus performance-based incentives and a comprehensive benefits package. For the right candidate, this is a growth-focused role with potential for expanded leadership opportunities within Vine Hospitality.
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