Assistant Manager

Quality Brand Group•Tempe, AZ

About The Position

The Assistant Manager role is a development pathway toward restaurant management for an individual already competent at running shifts. The Assistant Manager supports the Restaurant Manager in planning, directing, and controlling store operations, including supervising employees in inventory merchandising, losses, and work hours. When directed, the Assistant Manager helps with product ordering, supports sales plans, learns the basics of P&L management, and may attend Restaurant Manager meetings. The role also offers opportunities to develop recruiting, hiring, and performance-management skills and to learn applicable state and federal compliance requirements. During assigned shifts, the Assistant Manager manages the people and processes needed to provide a great guest experience. They oversee product preparation and service standards, lead and coach Crew Members, assign positions, set expectations, motivate the team, and provide feedback. The position requires attention to food quality, service, cleanliness, safety, labor and food costs, cash controls, and compliance with restaurant, Brand, and franchisee policies.

Requirements

Must be able to fluently speak and read English.
Math and writing skills.
Guest focus: anticipate and understand guest needs and exceed expectations.
Passion for results: set compelling targets and deliver on commitments.
Problem-solving and decision-making skills, using analysis, experience, and judgment.
Ability to build effective teams, place people appropriately, enable team decisions, and celebrate success.
Physically and mentally capable of learning to operate standard restaurant equipment; minimum age requirements may apply.
Ability to lift 30 to 50 pounds and perform pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.

Nice To Haves

Restaurant, retail, or supervisory experience is preferred.

Responsibilities

Prepare for scheduled shifts and treat team members and guests with respect and dignity.
Communicate shift responsibilities, provide feedback, recognize achievements, and hold team members accountable.
Deploy Crew Members to meet guest needs and service standards; assign positions and set shift expectations.
Support Crew Member training as directed by the Restaurant Manager.
Motivate the team, drive urgency, and respond to guest needs and problems.
Reinforce operational systems, tools, and procedures and correct deficiencies.
Monitor quality, service, cleanliness, and execution of restaurant standards and marketing initiatives.
Follow processes to control labor costs, food costs, and cash during shifts.
Ensure Crew Members comply with cleanliness, food safety, restaurant safety, and security policies.
Report equipment issues, provide Crew Member performance feedback, and discuss restaurant opportunities with the General Manager.
Comply with restaurant, Brand, and franchisee policies; respond to coaching and remain accountable for shift responsibilities.
Deliver quality food and beverages according to Brand and Quality Brand Group standards.
Maintain a clean and neat work environment, including stocking, removing trash and cardboard, and cleaning guest areas and restrooms as directed.
Follow uniform standards, including wearing the required hat, name tag, clean pressed apron, white collared shirt, dark blue jeans without rips or holes, and nonslip shoes.