Assistant Manager

AES Restaurant Group•Waverly, OH

About The Position

AES Restaurant Group, LLC, a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states, is hiring a Restaurant Assistant Manager. The role assists in guiding the team to create a positive guest experience and upholds standards for quality, safety, and cleanliness. The Assistant Manager works with the General Manager to achieve strong operational and financial performance, including guest satisfaction, customer service, speed of service, quality control, and workplace safety. The role uses AES systems and tools, including the Systems Board and RTI Task Lists, and follows government regulations, employment law, food-safety and operations policies, and accounting controls. AES describes itself as a goal-oriented company where employees can develop their skills. Its vision is to be guests’ favorite fast-food destination. The employer is an Equal Opportunity employer, will endeavor to provide reasonable accommodation to qualified applicants with disabilities as required by law, and participates in E-Verify.

Requirements

Must have a reliable vehicle and a valid driver’s license.
Must be ServSafe certified or capable of obtaining certification.
Ability to work in warm and cold temperatures.
Ability to stand for 8–10 hours.
Ability to lift up to 50 pounds.
Ability to climb ladders for general maintenance.
Ability to bend, squat, twist, pull, and reach.
Ability to communicate respectfully, coach and develop others, and demonstrate emotional resilience and patience.
Leadership ability and ability to work in a fast-paced environment and think on one’s feet.
High standards of integrity and customer satisfaction.
Skills in profit-and-loss management, operations management, restaurant management, and managing food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, and coach team members.
Use AES systems to run the restaurant effectively on every shift.
Implement restaurant controls, particularly cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Work with the General Manager to achieve strong operational performance, profit and loss results, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Use systems and tools, including the Systems Board and RTI Task Lists.
Follow government regulations, employment law, food-safety and operations policies, and accounting controls.
Maintain high standards of quality, safety, and cleanliness.