Bench Assistant Manager

Wonder•New York, NY

17h•$66,500 - $80,000•Onsite

About The Position

As an Assistant Manager in a Wonder restaurant, you will support the General Manager with day-to-day operations and contribute to the smooth functioning and success of the restaurant. You will work with the General Manager and other team members to create a positive work environment, prioritize food and team member safety, and deliver exceptional customer service. This is a bench position requiring flexibility to work across multiple locations within a designated region. You will provide operational support to various stores until a home location is assigned. After successfully completing the Manager in Training (MIT) program, you will be assigned to a temporary or permanent location based on business needs. The home location will be within 40 miles of New York, New York, and will be communicated in line with operational requirements and organizational priorities. The salary range is $66,500–$80,000 per year. Wonder offers medical, dental, and vision insurance; employer-paid life insurance; a 401(k) retirement plan; an employer match for a Health Savings Account; learning and development opportunities; employee stock; and an employee discount. Some benefits vary by state and by the number of hours worked.

Requirements

At least two years of restaurant supervisor 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.
At least 18 years of age and legally authorized to work in the United States.
Ability to lift 50 pounds and 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 optimizing staff deployment for efficiency.
Drive restaurant sales and service efficiency by resolving operational obstacles.
Supervise inventory and food safety protocols, ensuring accuracy and 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 all team members deliver excellent customer service.
Provide operational support across multiple stores in the region until a home location is assigned.