Bench Assistant Manager

Wonder•Springfield, MA

7d•$62,500 - $75,000•Onsite

About The Position

As an Assistant Manager in a Wonder restaurant, you will support the General Manager with day-to-day operations and help ensure the restaurant runs smoothly and successfully. You will work with the General Manager and other team members to create a positive work environment, prioritize food and team member safety, and provide exceptional customer service. This is a bench position: it requires flexibility to work across multiple locations in a designated region while providing operational support until a home location is assigned. After successful completion of the Manager in Training (MIT) program, the Company will assign a temporary or permanent location based on business needs and communicate the assignment in line with operational requirements and priorities. The home location will be within 40 miles of Springfield, Massachusetts. The salary range is $62,500–$75,000 per year. The position requires open availability, including nights and weekends.

Requirements

At least two years of restaurant supervisory or management experience in a high-volume Quick Service Restaurant (QSR) or full-service restaurant.
Demonstrated ability to manage and develop teams of 15 or more members.
Ability to lead and motivate a team in a fast-paced environment.
Attention to detail and a strong drive for efficiency and accuracy.
Professionalism and adherence to policies and procedures.
Effective verbal and written communication skills.
Strong team-player skills.
At least 18 years of age and legally authorized to work in the United States.
Ability to lift 50 pounds.
Ability to stand for a full shift while working.
Open availability, including nights and weekends.
Food Manager Certificate as required by state, county, or local health departments.

Responsibilities

Assist the General Manager in developing, engaging, inspiring, and motivating staff members.
Recruit and train talent for the restaurant.
Help the General Manager achieve operational goals and budget targets.
Communicate team achievements, priorities, protocols, and operational changes clearly and consistently.
Manage the floor effectively by deploying staff to maximize efficiency.
Improve restaurant sales and service efficiency by resolving operational obstacles.
Supervise inventory and food safety protocols, ensuring accuracy, efficiency, and adherence to shelf-life and product-dating guidelines.
Continue training and development in kitchen and dining room operations to uphold standards and guidelines.
Maintain adherence to food safety and security standards.
Ensure team members deliver excellent customer service.
Provide operational support across multiple locations in the designated region until a home location is assigned.