Bench Assistant Manager

Wonder•Natick, MA

21h•$66,500 - $80,000•Onsite

About The Position

The Bench Assistant Manager supports the General Manager in the day-to-day operations of a Wonder restaurant, helping ensure the restaurant runs smoothly and succeeds. 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 exceptional customer service. This is a bench position requiring flexibility to work across multiple locations in a designated region. The employee will provide operational support to various stores until a home location is assigned. After successfully completing the Manager in Training (MIT) program, the employee will be assigned to a temporary or permanent location based on business needs. The home location will be within 40 miles of Natick, Massachusetts, and will be communicated in line 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 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.
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 the applicable State, County, or Local Health Department.

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 deploying staff to maximize efficiency.
Drive restaurant sales and service efficiency by resolving operational obstacles.
Supervise inventory and food safety protocols to promote accuracy and efficiency, including adherence to shelf-life and product-dating guidelines.
Complete ongoing 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.