Assistant Manager

• Pay Rate: $15 per hour

The Assistant Manager (AM) is the operations leader of the restaurant, focused on profitability, guest service, people development, and operational management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant and driving key performance outcomes. This role operates under the direction of the RGM and directly manages a team of Hourly Shift Coordinators and Team Members (approximately 20–45 employees).

Summary Of Essential Duties And Responsibilities

Profitability

• Manages inventory costs and maintains inventory through daily, weekly, and monthly inspections
• Places and receives inventory truck orders
• Maintains and regularly monitors a list of all restaurant assets
• Ensures preventative maintenance of restaurant facilities and equipment is completed according to company standards, coordinating with external vendors as needed
• Ensures that the restaurant follows all cash control and security procedures (e.g., safe counts, cash drawer management)

• Motivates and directs team members to exceed guest expectations by providing accurate, fast, and friendly service in a clean facility

• Provides coaching and feedback to Shift Coordinators and Team Members to strengthen team capabilities and improve restaurant performance

• Directs the restaurant team to ensure efficient and accurate preparation and sale of products for prompt delivery within established speed-of-service guidelines
• Ensures the restaurant consistently upholds operational and brand standards
• Performs the duties of Hourly Shift Coordinator when necessary

• Must be at least eighteen (18) years of age
• High school diploma or GED required; two (2) years of college preferred
• One to two (1–2) years of previous quick-service restaurant experience; management experience preferred
• Basic understanding of P&L interpretation and management to influence profitability
• Demonstrated leadership skills
• Understanding of guest service principles
• Available to work evenings, weekends, and holidays
• Ability to work long and/or irregular shifts as needed to support restaurant operations