Assistant Manager

An Assistant Restaurant Manager supports the General Manager in daily operations of the fast casual environment, focusing on staff supervision, customer service, and operational compliance to drive sales and profitability. Key duties include training and scheduling employees, managing inventory, upholding sanitation standards, and resolving guest issues.

Key Responsibilities

• Operations & Service: Ensure high-quality food and service standards, manage daily shifts, and handle customer complaints to ensure a positive dining experience.
• Staff Management: Hire, train, schedule, and motivate front-of-house and back-of-house staff.
• Financial & Inventory Control: Assist with inventory management, cash handling, and monitoring food/labor costs to meet financial goals.
• Compliance & Safety: Enforce health, safety, and security procedures, including local, state, and federal regulations. 

Required Skills and Qualifications

• Experience: Typically 1–3 years in a food service or supervisory role preferred.
• Skills: Strong leadership, communication, and multitasking abilities in a high-pressure environment.
• Education: High school diploma or equivalent (GED) is required.
• Work location:  Applicant must be able to work at more than one location.

Required qualifications:

• Dress code requirements: No visible facial piercings
• Dress code requirements: No visible tattoos that cannot be covered
• Legally authorized to work in the United States
• Reliable transportation to and from work

Preferred qualifications:

• 21+ years or older
• At least high school diploma or equivalent or higher
• Food Service license/certification: ServSafe Food Handler Certification
• Food Service license/certification: Bartending License
• Has (or willing to open) a checking account for direct deposit