Pei Wei Asian Diner, LLC-Restaurant Assistant Manager

Pei Wei Asian Kitchen•Tucson, AZ

9d•Onsite

About The Position

The Assistant Manager is a key member of the restaurant leadership team responsible for supporting the General Manager in overseeing all aspects of restaurant operations. This role provides leadership for both front-of-house and back-of-house teams, drives operational excellence, maintains exceptional guest service standards, and supports restaurant financial performance. The Assistant Manager assumes full leadership responsibility in the absence of the General Manager and plays an active role in developing team members, Shift Leaders, and future leaders while ensuring compliance with company policies, food safety standards, and operational procedures.

Requirements

External candidates: Minimum of 2 years of restaurant management experience preferred.
Internal candidates: Minimum of 1 year of Pei Wei management experience or 6 months of Pei Wei management experience combined with 1 year of prior restaurant management experience.
High School Diploma, GED, or equivalent preferred.
Food Handler and Manager certifications as required by applicable laws and company standards.
Demonstrated leadership experience in a high-volume restaurant environment.
Strong knowledge of restaurant operations, staffing, training, food safety, and guest service.
Strong leadership, communication, and team-building skills.
Ability to make sound business decisions using operational and financial data.
Ability to train, coach, motivate, and develop employees.
Strong problem-solving and conflict-resolution skills.
Ability to manage multiple priorities in a fast-paced environment.
Knowledge of inventory management, scheduling, labor planning, and cost controls.
Ability to effectively communicate with guests, team members, vendors, and leadership.
Leadership and accountability.
Operational excellence.
Guest focus.
Decision making.
Adaptive learning.
Coaching and development.
Financial acumen.
Problem solving.
Teamwork and collaboration.
Results orientation.
Stand and walk for extended periods, typically 8-10 hours per shift.
Frequently bend, reach, balance, push, pull, and lift restaurant supplies and equipment.
Lift and transport objects weighing up to 30 pounds.
Operate POS systems, kitchen equipment, computers, and office equipment.
Work safely around hot surfaces, steam, kitchen equipment, cleaning chemicals, and refrigerated areas.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Responsibilities

Oversee daily restaurant operations to ensure efficient execution of front-of-house and back-of-house activities.
Lead, direct, coach, and support Shift Leaders and team members during all operating hours.
Ensure all operational standards, procedures, and company expectations are consistently executed.
Delegate responsibilities, monitor performance, and hold team members accountable for results.
Assume responsibility for restaurant operations when the General Manager is not present.
Support restaurant readiness through execution of opening, shift change, and closing procedures.
Champion a culture of hospitality and exceptional guest service.
Resolve guest concerns professionally and effectively while protecting the brand reputation.
Monitor service quality and implement improvements to enhance the guest experience.
Coach team members on guest engagement, service recovery, and hospitality standards.
Ensure timely and accurate execution of all guest orders.
Assist the General Manager with recruiting, interviewing, hiring, onboarding, and training team members.
Support the development of Shift Leaders and future restaurant leaders.
Provide ongoing coaching, feedback, recognition, and performance management.
Foster a positive, respectful, and inclusive work environment that promotes retention and engagement.
Model professional behavior and company values at all times.
Support achievement of restaurant sales, profitability, labor, and food cost goals.
Use restaurant reporting and P&L information to identify opportunities for operational improvement.
Assist with forecasting sales and developing labor schedules that align with business needs.
Complete inventory counts, order guides, vendor ordering, and cost-control procedures.
Ensure accurate recordkeeping and completion of required administrative tasks.
Maintain and enforce company food safety, sanitation, and workplace safety standards.
Verify proper food preparation procedures, product quality, portioning, and recipe adherence.
Conduct line checks and quality inspections to maintain operational excellence.
Ensure compliance with all applicable federal, state, and local regulations.
Immediately address and report safety concerns, equipment issues, accidents, or food safety risks.
Assist in maintaining restaurant facilities, equipment, and company assets.
Coordinate repairs and preventative maintenance as needed.
Protect company assets through proper operational controls and security procedures.
Maintain a clean, organized, and professional restaurant environment.