Job Title: Assistant Manager

Purpose: 

The purpose of the Assistant General Manager (AGM) position is to assist Branch management in tactically executing QSR or similar restaurant management operations. The AGM ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The AGM uses prescribed policies and procedures to make management decisions. 

Essential Functions: 

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures 
• Assists the GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale
• Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit 
• Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered 
• Actively ensures all associates take all mandated rest breaks and meal periods
• Ensures display areas are appropriately clean, stocked, and visually appealing
• Ensures all equipment is in good working order
• Operates cash register and voids transactions as needed while following all cash handling policies and procedures, and maintains proper security of cash at all times
• Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM
• Understands and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety
• Places orders for individual units, receives goods, processes invoices
• Ensures that the company has most current contact information for all associates working in the restaurant.

Requirements: 

• Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates’ work activities during these different days and times. 
• Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards

Minimum Qualifications, Knowledge, Skills, and Work Environment: 

• Requires a minimum of 2 years food and beverage, cash handling, and customer service experience 
• Requires a minimum of 6 months supervisory or lead experience in a restaurant or production kitchen
• Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers

Equal Opportunity Employer (EOE)
 Minority/Female/Disabled/Veteran (M/F/D/V)
 Drug Free Workplace (DFW)