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Location: Fruit Union Plaza, Vernon, BC – 119 3101 Hwy 6, V1T 9H6

Base Salary: $44,000 annual. Total Potential Compensation: $49,900.

Benefits include a comprehensive medical/dental package, vision care, life insurance, optional group RRSP, and other standard restaurant benefits.

The Assistant Manager works with the Manager to supervise overall shift and daily operations. The role includes operating the restaurant according to A&W Standards, WorkSafeBC, and health/employment regulations, and ensuring smooth operations during the Manager’s absence. The Assistant Manager supports full restaurant operations, guest experience, financial performance, and team development. Responsibilities align with NOC 60030, including planning, organizing, directing, controlling, and evaluating operations; supervising and training staff; and ensuring adherence to food safety and health standards.

• Support the Manager in balancing food quality, speed of service, guest satisfaction, and cost control.
• Assist in reviewing weekly P&L statements and managing food, labour, and operational costs.
• Maintain A&W operational standards and participate in reviews and improvement initiatives.
• Ensure compliance with WorkSafeBC, public health, and ESA requirements.
• Assist with staff scheduling and oversee shift deployment.
• Support maintenance of equipment and facility systems, and coordinate repairs.
• Promote team engagement and a positive workplace climate.
• Ensure compliance with sanitation, hygiene, and food-handling practices.

• Recruit and train hourly staff; support supervisory hiring.
• Address performance issues and participate in discipline as needed.
• Mentor staff for future leadership roles.
• Lead team meetings when delegated and support communication.
• Ensure payroll and scheduling compliance with provincial standards.
• Promote a safe and motivating work environment.
• Document and report critical incidents.
• Assist with Health & Safety meetings and follow‑up on corrective actions.
• Maintain knowledge of HR policies and enforce them consistently.

• Assist with daily, weekly, and period-end accounting tasks.
• Support inventory control, ordering, waste tracking, and cost management.
• Apply cash, food, and labour cost control practices.
• Help achieve profitability through cost control and efficiency.
• Support accurate sales forecasting and strategies to meet targets.
• Monitor revenues and support adjustments when necessary.

• Maintain high standards of cleanliness, sanitation, and food safety.
• Ensure high‑quality guest service through effective staff positioning.
• Assist with local store marketing activities.
• Address guest concerns using the service recovery program.
• Ensure team appearance and conduct meet A&W standards.
• Monitor guest satisfaction metrics and support improvements.
• Resolve customer issues and ensure compliance with health and safety rules.

• Strong interpersonal and leadership skills with supervisory experience.
• Proficiency in all restaurant operational positions.
• Knowledge of Restaurant Operating Systems and Standards.
• Interest in developing and supporting team members.
• Ability to perform basic accounting and administrative duties.
• FOODSAFE Level 1 required; Level 2 preferred.
• Basic or Intermediate First Aid certification.
• High school diploma or equivalent; hospitality training preferred.
• Proficiency with POS systems, Windows 11, and MS365 Business.

• Leadership & People Development
• Operational Expertise
• Financial Insight
• Customer Focus
• Decision-Making
• Communication Skills
• Problem-Solving

• Fast‑paced food service environment.
• Standing for extended periods; occasional lifting up to 25 lb.
• Repetitive motion and lateral stepping.
• Flexible availability including evenings, weekends, holidays.
• Responsible for full restaurant oversight during operating hours.