The Assistant Manager oversees restaurant operations in the absence of the General Manager to ensure high-quality service and product standards.
They manage a team of 3-15 employees, provide on-the-job training, and handle inventory, ordering, and waste control.
The role involves supervising food preparation and service, forecasting food needs, and ensuring efficient delivery operations.
They complete opening and closing procedures, manage cash drawers, and ensure system integrity through daily audits.
The position requires strong communication skills, proficiency in basic math, and familiarity with computer software.
Physical demands include standing, lifting up to 50 pounds, and occasional physical activities.
Must be willing to work flexible hours, including holidays and weekends, with a need for reliable transportation and a valid driver’s license.