Bench Assistant Manager

Wonder•Huntington Station, NY

8d•$66,500 - $80,000•Onsite

About The Position

As the Assistant Manager in a Wonder restaurant, you will support the General Manager in day-to-day operations to ensure the smooth functioning and success of the restaurant. You will work with the General Manager and team members to foster 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, providing operational support to various stores until a home location is assigned. After successful completion of the Manager in Training (MIT) program, the Company will assign a temporary or permanent location based on business needs. The home location will be within 40 miles of Huntington, New York, and communicated in line with operational requirements and organizational priorities. Wonder is a mealtime platform offering dishes from more than 20 exclusive restaurants in one order, with dine-in, pickup, and delivery options. Wonder owns and operates each step of the dining experience, from recipe development to the technology that powers the service.

Requirements

At least two years of restaurant supervisory 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.
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 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 team members deliver excellent customer service.