Assistant Manager and Shift Lead

The Chestnut Land Company•Merrimack, NH

2d•Onsite

About The Position

Auntie Anne’s at Merrimack Premium Outlets is hiring an Assistant Manager and a Shift Lead. The Assistant Manager works alongside or in the absence of the Store Manager and is responsible for supervising and operating the assigned store. The role focuses on maintaining Auntie Anne’s “Three-Fold Philosophy” while maximizing store profitability and performance. The Shift Lead directs restaurant operations when the General Manager and Assistant Manager are absent, ensuring high standards of food quality, service, cleanliness, and workplace safety. Both roles involve preparing and serving Auntie Anne’s pretzels and snacks and supporting daily store operations. Chestnut Land Company is an Auntie Anne’s and Cinnabon franchisee established in 1994 and headquartered in Boardman, Ohio. It has over 100 locations in 14 states and describes itself as the largest domestic franchise partner of Auntie Anne’s Soft Pretzels.

Requirements

Assistant Manager: Management experience in retail, restaurant, or another fast-paced environment.
Assistant Manager: Valid driver’s license.
Assistant Manager: Availability to work various shifts, including evenings and weekends.
Shift Lead: Must be at least 18 years of age.

Responsibilities

Assistant Manager: Make dough and roll pretzels from scratch.
Assistant Manager: Work and manage daily shifts.
Assistant Manager: Recruit and train new team members.
Assistant Manager: Ensure customer satisfaction and product quality.
Assistant Manager: Work toward store performance and sales goals.
Assistant Manager: Maintain safety and security standards.
Assistant Manager: Manage stock and inventory levels.
Shift Lead: Prep, bake, and serve fresh pretzels and snacks.
Shift Lead: Greet customers and take orders in a friendly, efficient, and accurate manner.
Shift Lead: Monitor employee breaks, overtime, and scheduling during shifts.
Shift Lead: Assist with training new employees.
Shift Lead: Direct restaurant operations in the absence of the General Manager and Assistant Manager, ensuring food quality, service, cleanliness, and workplace safety.