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Assistant Manager

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Second Assistant Managers are responsible for executing QSC&V while assisting the General Manager with overall restaurant operations. The responsibilities include but are not limited to: • Shift Management – maintaining critical standards for product quality, service speed and quality, cleanliness and sanitation, and food safety. • Developing and training crew and hourly management. • Controlling assigned profit and loss line items. • Ensuring all safety and security procedures are executed. • Executing basic people practices to ensure that a respectful workplace exists in the restaurant. • Hiring and firing employees as necessary. • Completion of assigned responsibilities. • Sets the example in the areas of professional appearance, attitude and dependability. • Demonstrates effective communication skills.


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