Assistant Manager - Fast, Fun and Energetic Concept

Job Description

Job Description

Assistant Manager

South Florida Quick Service Restaurant Concept

Role snapshot

This role is for operators who want to grow into full General Manager responsibility. You will be second in command of a busy quick service restaurant, helping run the floor, coach the team and protect the numbers every shift. If you enjoy being on your feet, solving problems in real time and being the person others rely on, this is a strong next step.

What you will be responsible for

• Support the General Manager in running all day to day operations of a high volume restaurant
• Lead shifts from open to close, including deployment, breaks, positioning and guest flow management
• Help drive speed and accuracy in the drive thru, mobile and dine in channels during peak periods
• Train, coach and hold team members accountable on standards, from prep and line execution to hospitality and cleanliness
• Assist with scheduling, inventory counts, ordering and basic P and L understanding
• Help manage food and labor costs during your shifts, making smart calls on deployment and prep levels
• Handle guest recovery and problem solving in a calm, professional way
• Be the example of what right looks like on every shift, from uniform and pace to attitude and follow through

What you bring

• Recent experience as an Assistant Manager, Shift Manager or similar role in quick service or fast casual restaurants
• Background in higher volume operations, ideally with annual sales of at least one and a half to two million
• Experience in restaurants with drive thru is strongly preferred
• Demonstrated success leading teams on busy shifts, not just running a small crew during slow periods
• Basic understanding of labor scheduling, inventory and cost control, with a desire to learn more
• Reliable, steady presence with strong communication skills and a coaching mindset
• Full time availability, including mornings, evenings, late nights, weekends and holidays

Schedule expectations

• Full time salaried leadership role, planned for about fifty hours per week
• Must be able to work any shift, including open, mid and close
• Most locations open around ten to ten thirty in the morning and close at midnight, you must be available across this window as needed

Compensation

• Base salary in the range of 48,000 to 50,000 per year
• Bonus potential based on restaurant results

Details on benefits and full compensation structure will be provided directly by the internal hiring team during the interview process.