Co-Manager

Job Summary The Co-Manager supports the General Manager in leading restaurant operations to achieve high levels of customer satisfaction, sales growth, and profitability. This role assists with supervising daily operations, leading the team during shifts, and ensuring the restaurant operates in accordance with company standards, policies, and procedures. The Co-Manager is expected to learn and perform all General Manager duties and assume responsibility for the restaurant in the General Manager’s absence. Key Responsibilities Work directly under the General Manager to support all aspects of restaurant operations and leadership Assist the General Manager in consistently executing company standards, policies, and procedures Assume full responsibility for restaurant operations when the General Manager is absent Ensure customers receive accurate orders and prompt service in accordance with service time goals Ensure the restaurant is prepared to meet customer demand and consistently deliver excellent service and products Oversee food preparation and ensure consistent, high-quality products are served at all times Maintain a clean, organized restaurant and professional staff appearance in compliance with company standards and local health regulations Lead, supervise, motivate, direct, and coach team members during shifts to ensure efficient performance and timely completion of assigned tasks Supervise all employees in compliance with state and federal labor laws Enforce and follow all company policies, OSHA regulations, and EEOC requirements Provide direction, coaching, and feedback to team members to ensure performance expectations are met Implement operational changes as directed by the General Manager in a positive and effective manner Foster a safe, secure, and respectful work environment that is free from harassment and discrimination Assist the General Manager with daily, weekly, and period-end paperwork as assigned Perform labor scheduling support, food ordering, inventory control, and product forecasting as assigned Manage assigned financial responsibilities with integrity, including cash handling and cost control Support the General Manager and Area Coach in driving sales, controlling costs, and resolving operational challenges Maintain regular communication with the Area Coach and General Manager using assigned communication channels Job Requirements Proof of eligibility to work in the United States Must be 18 years of age or older Must have excellent customer service skills Customer Service: Friendly, outgoing, and able to handle customer complaints or inquiries efficiently Math Skills: Basic math skills necessary for handling cash, operating the POS system, and managing inventory Communication: Strong verbal communication skills to interact with customers and coworkers Teamwork: Ability to work well under pressure in a fast-paced environment Multitasking: Ability to manage multiple stations (prep, oven, cashier) as needed Physical Requirements Lifting: Ability to lift and move up to 50–55 pounds Mobility: Standing for long periods, bending, squatting, and walking Environment: Ability to work in a hot environment (approx. 90°F in summer) and near 650°F ovens Reach: Ability to reach items from 6 inches to 6 feet Work Environment This position operates in a fast-paced, quick-service restaurant environment with frequent interaction with customers, team members, and food preparation equipment. #J-18808-Ljbffr