Associate Manager

What You’ll Be Doing: Leading a dynamic team to deliver incredible service and delicious food to our guests every day. Managing the day-to-day operations, including food quality, cleanliness, and guest satisfaction. Keeping things running smoothly – from scheduling and training to inventory and ensuring the buffet is stocked with all favorites. Mentoring and coaching your team to be their best selves while keeping the vibe fun and upbeat. Handling customer feedback and making sure every guest leaves with a full belly and a smile. Why You’ll Love This Job: Competitive pay and bonuses for a job well done. Free meals – you enjoy the buffet too! A fun, friendly work environment where no two days are the same. Growth and advancement opportunities – you could be the next Golden Corral legend! Flexible scheduling to balance your work and life. Serving Up Great Benefits: Medical, Dental & Vision GED Assistance Company Chaplain Life Insurance Short & Long Term Disability Direct Deposit Daily Pay/ Early Wage Access Referral Bonus Tenure Recognition Holiday Pay (Christmas) Uniforms Vacation Company Match 401k Employee Assistance Program (ComPsych) Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. We are currently hiring Restaurant Managers who are motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together, increase profits, and provide superior service. If you have prior restaurant experience, you may qualify! Our culture is driven by honesty, integrity and communication. We believe that you need to know your people, involve your families and be the best at what you do. We take care of our guests, both internal and external, each and every day! This location is a part of Manna Inc. Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY. Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion. We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis. Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies. Job Description: Associate Manager at Golden Corral Position Title: Associate Manager Reports To: General Manager Position Overview: The Associate Manager at Golden Corral oversees the overall operations of the restaurant, ensuring high levels of customer satisfaction, maintaining food quality, managing staff, and driving profitability. This leadership role involves overseeing day‑to‑day activities, ensuring the restaurant meets company standards for service, cleanliness, and food safety, and achieving business goals. The Associate Manager is a key figure in creating a positive, efficient, and productive work environment, fostering team development, and ensuring smooth restaurant operations. Key Responsibilities: Leadership & Staff Management: Lead, motivate, and develop a team of employees, including Shift Supervisors and Team Members. Hire, train, and onboard new employees, ensuring they understand their roles, responsibilities, and company standards. Conduct performance evaluations, provide feedback, and support career development for staff. Create and manage employee schedules, ensuring adequate staffing levels during peak and off‑peak hours. Address employee issues or conflicts promptly and professionally, ensuring a positive work environment. Customer Service & Guest Relations: Ensure the highest level of customer satisfaction by maintaining service standards and addressing customer concerns or complaints in a timely and professional manner. Oversee guest interactions and ensure that every customer receives a positive and memorable dining experience. Implement strategies to enhance customer loyalty, promote repeat business, and resolve customer service issues effectively. Operational Management: Oversee day‑to‑day restaurant operations, ensuring the restaurant is fully stocked, clean, and running smoothly. Ensure that food is prepared according to Golden Corral’s quality standards and served in a timely manner. Monitor restaurant performance, including speed of service, food quality, cleanliness, and overall efficiency. Implement and enforce company policies and procedures related to health and safety, food quality, and cleanliness. Review and analyze operational reports, such as sales, labor, and inventory, to ensure performance targets are met. Financial Management: Control costs by managing labor, food, and inventory expenses while ensuring high standards of quality and service. Analyze financial reports to track revenue and expenses and implement cost‑control measures to meet or exceed profit goals. Handle cash management duties, including daily cash balancing, deposits, and ensuring proper cash register operations. Drive sales by developing strategies to increase average check size, promote special offers, and improve customer retention. Inventory & Supply Management: Oversee inventory management, ensuring adequate stock levels of food, beverages, and supplies are maintained. Place orders and coordinate deliveries to ensure proper inventory levels and minimize waste or shortages. Perform regular inventory counts and reconcile discrepancies, reporting any issues to senior management. Health & Safety Compliance: Ensure compliance with all local, state, and federal health and safety regulations, including food safety and sanitation standards. Conduct regular inspections of kitchen and dining areas to ensure adherence to cleanliness and safety guidelines. Train employees on food safety and sanitation procedures to maintain a clean and safe work environment. Marketing & Community Engagement: Participate in local marketing initiatives to drive brand awareness and attract new customers. Engage with customers through direct feedback to enhance customer experience and brand reputation. Problem Solving & Decision Making: Address operational challenges, customer issues, and staffing concerns promptly and effectively. Make critical decisions regarding staffing, customer service, and operational adjustments during the shift. Identify opportunities for improvement and implement solutions to enhance restaurant performance. Skills & Qualifications: Experience: At least 2 years of management experience in the restaurant or hospitality industry, with a strong background in operations, staff management, and customer service. Experience in a fast‑casual or quick‑service restaurant is highly preferred. Leadership: Proven ability to lead and develop a team, manage performance, and foster a positive work environment. Customer Service: Strong customer service skills with the ability to resolve complaints and maintain guest satisfaction. Financial Acumen: Experience in managing budgets, controlling costs, and achieving financial targets. Problem Solving: Ability to quickly analyze situations and develop effective solutions to operational or customer‑related issues. Communication: Strong verbal and written communication skills, with the ability to interact with team members, customers, and senior management. Organization: Ability to manage multiple priorities, tasks, and staff while ensuring smooth operations. Attention to Detail: Strong attention to detail, especially regarding food quality, cleanliness, and compliance with health and safety standards. Job Requirements: Ability to stand for extended periods (4-8+ hours) with periodic breaks. Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment. Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level. Capability to walk up and down stairs and use a step ladder as needed. Occasional sitting, talking, and active listening as required by the role. Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person. Ability to move around the kitchen quickly and efficiently. Compliance with food safety and sanitation regulations. Work Environment/Job Conditions: Flexible scheduling, including nights, weekends, and holidays. Work in a loud, fast‑paced environment. Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers. May involve exposure to heat, noise, and cleaning chemicals in the kitchen area. Proper personal protective equipment (PPE) and training ensure safety and comfort while handling temperature‑sensitive tasks. Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well‑being. Job duties span both indoor and outdoor settings, requiring adaptability to different environments. Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests. Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors. This job description provides an overview of the responsibilities and qualifications for the Restaurant Manager position at Golden Corral. Specific duties and requirements may vary by location or role. #J-18808-Ljbffr