Restaurant Assistant Manager

Burger King•Doraville, GA

5d•Onsite

About The Position

The Assistant General Manager (AGM) is the restaurant’s operations leader, focused on profitability, guest service, people development, and operations management. The AGM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant and driving key performance outcomes. Operating under the RGM’s direction, the AGM directly manages a team of Hourly Shift Coordinators and Team Members, totaling 20–45 employees. The AGM oversees inventory, restaurant assets, facility and equipment maintenance, and cash-control and security procedures. The role also supports guest service, develops team members through coaching and feedback, and directs restaurant operations to meet speed-of-service, operational, and brand standards. The AGM performs Hourly Shift Coordinator duties when necessary.

Requirements

Must be at least 18 years of age.
High school diploma or GED required.
One to two years of previous quick-service restaurant experience.
Some understanding of P&L interpretation and management to influence profitability.

Nice To Haves

Two years of college preferred.
Management experience preferred.

Responsibilities

Manage inventory costs and maintain inventory through daily, weekly, and monthly inspections.
Place and receive inventory truck orders.
Maintain and regularly monitor a list of restaurant assets.
Ensure preventative maintenance of restaurant facilities and equipment is completed according to company standards, coordinating with external vendors as needed.
Ensure the restaurant follows cash-control and security procedures, including safe counting and cash-drawer procedures.
Motivate and direct team members to exceed guest expectations through accurate, fast, and friendly service in a clean facility.
Coach and provide feedback to Shift Coordinators and Team Members to build team capabilities and improve restaurant performance.
Direct the restaurant team in efficient and accurate product preparation and sale, meeting established speed-of-service guidelines.
Ensure the restaurant upholds operational and brand standards.
Perform Hourly Shift Coordinator duties when necessary.