Bench Assistant Manager

Wonder•New York, NY

7d•$66,500 - $76,500•Hybrid

About The Position

As the Assistant Manager in a Wonder restaurant, you will play a pivotal role in supporting the General Manager in day-to-day operations to ensure the smooth functioning and success of our restaurant. You will work closely with the General Manager and other team members to create a positive work environment, prioritize food safety and team member safety, and deliver exceptional customer service. This is a bench position, meaning the role requires flexibility to work across multiple locations within a designated region until a home location is assigned. Upon successful completion of the Manager in Training (MIT) program, you will be assigned to either a temporary or permanent location, as determined by the Company and based on business needs.

Requirements

At least two years of restaurant supervisor or management (Assistant Manager, Restaurant Manager, etc.) experience in a high-volume Quick Service Restaurant (QSR) or full-service restaurant
Demonstrated ability to effectively manage and develop teams of 15+ members
Ability to lead and motivate a team in a fast-paced environment
Attention to detail and a strong drive for efficiency and accuracy
Demonstrates professionalism and adheres to policies and procedures
Exhibits effective verbal and written communication skills
Strong team player
Must be 21 years old and legally authorized to work in the US
Must be able to lift 50 pounds
Must be able to stand for a full shift while working
Must have open availability, including night and weekend availability
Food Manager Certificate as required by State, County or Local Health Departments

Responsibilities

Assist Sr Operations Leader in developing, engaging, inspiring, and motivating staff members
Recruit and train top talent for the restaurant
Aid Sr Operations Leader in achieving operational goals and budget targets
Maintain clear and consistent communication regarding team achievements, priorities, protocols, and operational changes
Demonstrate effective floor management by optimizing staff deployment for maximum efficiency
Drive restaurant sales and service efficiency by resolving operational obstacles
Supervise inventory and food safety protocols to ensure accuracy and efficiency, emphasizing adherence to shelf life and product dating guidelines
Commit to ongoing training and development in both 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