Assistant Manager Newport Burger King

Ambrosia QSR; Riyadh; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player in the dining sector is seeking an Assistant Manager to enhance guest experiences and lead a dedicated team. This role is pivotal in ensuring operational excellence, from managing food safety to fostering a positive work environment. The Assistant Manager will collaborate closely with the Restaurant General Manager, overseeing daily operations and staff performance during peak hours. Ideal candidates will possess strong leadership skills, a commitment to quality service, and the ability to solve problems independently. Join this dynamic team and contribute to creating memorable dining experiences for guests.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Flexible Spending Accounts

401(k) Matching

Vacation Time

Floating Holidays

Sick Time

Direct Deposit

Monthly Bonuses

Qualifications

• Must be at least 18 years old and authorized to work.
• Hands-on leadership with a focus on growth and development.
• Effective communication and problem-solving skills.

Responsibilities

• Ensure food safety and quality standards are met.
• Monitor staffing and manage labor for profitability.
• Promote excellent guest service and resolve issues.

Skills

Verbal and written communication skills

Team leadership

Problem-solving

Customer service

Time management

Education

High School Diploma or equivalent

1-2 years of food/retail management experience

Serve Safe Certification

Tools

POS systems

Hot kitchen equipment

Beverage equipment

Janitorial supplies

Job description

Assistant Manager

Reports to: Restaurant General Manager

FLSA status type: Non-Exempt Full-Time Hourly

Position Overview

An Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Managers must have positive coaching skills, be proficient in “ALL” workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.

Job Responsibilities

Profitability

• Validate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.
• Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.
• Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.
• Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.
• Follow all cash policies.

Guests

• Work with friendliness and a sense of urgency; greet every guest.
• Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.
• Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.
• Know the market trade area so that decisions can be made relevant to the guests and community need.

Team

• Recruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.
• Organize team meetings, pre shift meetings and safety meetings.
• Demonstrate the guest first behavior. Promote excellent guest service.
• Ensure compliance with all local, state, and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.
• Report all complaints immediately and/or employee behavior inconsistent with company policy.
• Promote a safe and inclusive work environment that supports diversity and does not tolerate harassment/discrimination/retaliation.
• Do not allow anyone on the team to work if they are displaying symptoms of being sick or are unfit for duty. Report incidents immediately.

Operations

• Manage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.
• Use headsets to monitor team-guest interactions and provide coaching or re-direction as needed.
• Troubleshoot basic equipment maintenance issues.
• Follow all local marketing plans and ensure staff are trained for promotions using structured materials from corporate partners.
• Implement and enforce team policies, procedures, and behaviors to maintain a safe and positive work environment.
• Ensure daily food safety compliance measures and operational standards are met.
• Communicate with the Restaurant General Manager and support restaurant leaders when necessary.
• Perform other duties as assigned.

Qualifications And Skills

• Must be at least 18 years or older.
• Authorized to work in the United States upon initial hire.
• Pass a criminal background check; employment contingent on this.
• Effective verbal and written communication skills.
• Must be a team player, punctual, in uniform, respectful, and committed to quality work with energy, empathy, and engagement.
• Hands-on leadership with a focus on growth and development.
• Ability to assess business needs and solve problems independently.

Education And Work Experience

• High School Diploma or equivalent required.
• 1-2 years of direct food/retail management experience preferred.
• Experience with POS systems preferred.
• Serve Safe Certification required.
• Valid driver’s license and minimum required insurance.

Necessary tools and equipment

• Hot kitchen equipment including toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment provided and required).
• Slicers, choppers, and corers (cutting gloves provided and required).
• Beverage equipment: soda machines, shake machines, mixers, coffee makers, and blenders.
• POS systems, cash registers, and timekeeping equipment.
• Janitorial supplies including brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dishwashing supplies.

Summary Of Benefits

• Medical – United Healthcare and Kaiser
• Voluntary Life Insurance, Dental, and Vision – United Healthcare
• Company Paid Life Insurance – United Healthcare
• Flexible Spending Accounts – Medical/Dependent Day Care
• Matching 401(k) and Roth retirement plans
• Vacation Time – 10 days/year
• Floating Holidays – 3 days/year
• Sick Time – 1 hour for every 30 hours worked, no waiting period
• Direct Deposit
• Monthly and Quarterly Operations Bonuses
• Flexible Scheduling