Assistant Manager

Wonder•Gaithersburg, MD

5d•$66,500 - $80,000•Onsite

About The Position

The Assistant Manager supports the General Manager with day-to-day restaurant operations, contributing to the smooth functioning and success of the restaurant. The role works closely with the General Manager and other team members to foster a positive work environment, prioritize food and team member safety, and deliver excellent customer service. The Assistant Manager helps develop and motivate staff, recruit and train talent, support operational goals and budget targets, communicate priorities and changes, and manage floor staffing for efficiency. The role also supports sales and service efficiency, supervises inventory and food safety practices, and participates in ongoing training across kitchen and dining room operations. The position is based in Gaithersburg, Maryland, with a stated salary range of $66,500 to $80,000 per year.

Requirements

At least two years of restaurant supervisor or management experience in a high-volume Quick Service Restaurant (QSR) or full-service restaurant.
Ability to effectively 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.
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 top 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 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 team members provide excellent customer service.