Who We Are

Fat Rabbit is a Michelin Recommended restaurant and whole animal butcher shop in St. Catharines. We work closely with small ethical farms and practice zero waste butchery. Our space is relaxed and welcoming. Our standards are thoughtful and precise, shaped by how deeply we care about our guests, our product, and our team.

We are hiring an Assistant General Manager who leads from the floor and has a sharp eye for service.

What Matters Most

• Fully engaged on the floor at all times. This is a physically demanding role.
• Highly organized. You stay on top of details without being reminded.
• Strong service awareness. You see what needs attention and act on it immediately.
• Holds standards and follows through.
• Leads from the floor. Present, aware, and in control of the room.
• Calm under pressure. You keep service steady and focused.
• Direct communicator. Clear, respectful, and to the point.
• Accountable. You take ownership of outcomes.

The Role

• This is a demanding, hands-on position.
• Fat Rabbit operates across restaurant service, retail, and whole animal butchery. The AGM is expected to move between these areas while maintaining consistency in service, organization, and standards.
• You are actively working on the floor. This includes serving, managing flow, supporting the team, and staying closely connected to both guests and the kitchen throughout service.
• You are not overseeing from a distance.

This role supports and reinforces the General Manager's operational standards. You will work within that structure, help carry it forward with the team, and contribute through consistency and follow-through. We are looking for someone who can step into an active operation and contribute with confidence from day one.

Pace & Expectation

This role requires constant awareness, strong follow-through, and the ability to manage multiple priorities at once.

You are expected to stay actively engaged throughout the shift, step in where needed, and maintain momentum across service, retail, and operational tasks.

If you require constant direction, prefer a slower pace, or are not comfortable being physically and mentally engaged for the full duration of a shift, this role will not be the right fit.

Responsibilities

• Run the floor with control and awareness. Keep service tight and moving.
• Control table flow, pacing, and course timing with the kitchen.
• Serve guests with confidence, accuracy, and strong product knowledge.
• Maintain thorough knowledge of food, wine, spirits, and beverage offerings.
• Understand ingredients, preparation, allergens, and sourcing.
• Speak confidently to the whole animal butchery program and different cuts of meat.
• Identify and correct inconsistencies in food, presentation, or modifiers before dishes reach guests.
• Act on guest needs and feedback in real time.
• Ensure every guest leaves with a strong and consistent experience.
• Coach and correct staff during service, where appropriate, with follow-through when needed.
• Lead clear, focused pre-shift meetings.
• Support and enforce all restaurant policies, procedures, and service standards.
• Hold service, cleanliness, and operational standards at all times.
• Move between dining room, retail, and service support as needed.
• Build and manage staff schedules based on business needs.
• Monitor labour and adjust staffing in real time.
• Support hiring, onboarding, and training.
• Manage inventory levels and conduct regular stock counts.
• Order supplies in coordination with the General Manager and kitchen team.
• Open and close the restaurant with consistency and attention to detail.
• Operate POS system accurately, including opening, closing, and cash handling.
• Oversee daily reconciliation and cash controls.
• Keep restaurant, retail, and storage areas stocked, merchandised, and clean.
• Maintain washrooms so they are clean, fresh, and fully stocked.
• Verify identification and ensure responsible alcohol service in accordance with Smart Serve.
• Work safely in accordance with the Occupational Health and Safety Act and related regulations.
• Follow all safe food and beverage handling and sanitation requirements.
• Manage and maintain security systems, including alarm setting, disarming, and code integrity.