Kitchen Assistant Manager

Molo Petroleum LLC•Davenport, IA

11d

About The Position

Molo Petroleum and Helen's Bakery are seeking an energetic, motivated, and customer-focused Kitchen Assistant Manager to help lead daily operations within the food service division. This hands-on leadership role works closely with the Helen's Bakery General Manager and other food service leaders to support an efficient, successful operation and create exceptional guest experiences. The position involves leading and developing employees, managing operational performance, maintaining food quality and safety, and improving processes and guest satisfaction.

Requirements

High school diploma or equivalent required.
At least 2 years of management experience in a quick-service or fast-paced food service environment.
Proven ability to lead, develop, and motivate employees.
Strong problem-solving and decision-making skills.
Experience managing operational performance and analyzing business results.
Demonstrated success handling employee and customer concerns.
Excellent communication and interpersonal skills.
Ability to adapt to changing business needs and priorities.
Ability to stand and walk for extended periods.
Ability to lift, carry, and move up to 50 pounds.
Ability to bend, stoop, twist, reach, and perform repetitive motions as needed.
Ability to work in a fast-paced restaurant environment.
Ability to communicate effectively with guests, team members, and leadership.

Nice To Haves

Associate degree or higher preferred.
Natural leadership, strong work ethic, organization, and attention to detail.
Self-motivated and results-driven approach.
Positive, approachable, and team-focused attitude.
Passion for customer service.
Fair, consistent, and accountable approach.
Comfort making decisions in a fast-paced environment.
Adaptability and eagerness to learn new skills.

Responsibilities

Lead and develop a team of restaurant employees.
Deliver exceptional customer service and create memorable guest experiences.
Coach, mentor, and motivate team members.
Manage scheduling and staffing to support business needs.
Monitor food quality, consistency, and presentation standards.
Control food, labor, and operational costs.
Maintain cleanliness, food safety, and health standards.
Collaborate with leadership teams across the food service operation.
Address customer concerns professionally and effectively.
Identify opportunities to improve processes, efficiency, and guest satisfaction.