Bench Assistant Manager

Wonder•Susquehanna Township, PA

1d•$62,500 - $75,000•Onsite

About The Position

The Assistant Manager in a Wonder restaurant supports the General Manager in day-to-day operations to ensure the smooth functioning and success of the restaurant. The role works closely with the General Manager and 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 and provide operational support to various stores until a home location is assigned. Upon successful completion of the Manager in Training (MIT) program, the employee will be assigned a temporary or permanent location based on business needs. The home location will be within 40 miles of Harrisburg, Pennsylvania, and the assignment will be communicated in alignment with operational requirements and organizational priorities.

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 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 skills.
Must be at least 18 years of age and legally authorized to work in the United States.
Must be able to lift 50 pounds.
Must be able to stand for a full shift while working.
Must have 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.
Maintain clear and consistent communication about team achievements, priorities, protocols, and operational changes.
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 consistent adherence to food safety and security standards.
Ensure all team members deliver excellent customer service.