The Assistant Manager (AM) oversees restaurant operations, focusing on profitability, guest service, people development, and daily management.
They support the Restaurant General Manager (RGM) by managing a team of 20-45 employees, including Shift Coordinators and Team Members, and perform tasks such as inventory control, asset management, and equipment maintenance to ensure operational efficiency.
The AM motivates staff to deliver fast, friendly, and accurate service in a clean environment, providing coaching to improve team performance. They ensure compliance with operational standards and brand guidelines, and may perform duties of a Shift Coordinator when needed.
Qualifications include at least 18 years of age, a high school diploma or GED, 1-2 years of quick service experience (management preferred), and leadership skills. Availability to work evenings, weekends, and holidays is required.