Assistant General Manager

Domino's; Jefferson City (MO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Performance bonuses

GM advancement path

Leadership training

Stable environment

Competitive pay

Job summary

Domino's is seeking a seasoned Assistant General Manager to serve as the second-in-command at one of our high-volume locations. You will lead shifts, uphold standards, and drive operational excellence while supporting the General Manager.

You will coach staff, manage labor and costs, and develop talent with an eye toward future General Manager or multi-unit leadership roles. This is a growth-focused, non-entry-level opportunity.

Qualifications

• Holds themselves and others to high standards.
• Can coach and discipline employees professionally.
• Stays calm under pressure.
• Understands urgency and execution.
• Can organize labor, inventory, food cost, and daily operations.
• Is dependable, detail-oriented, and leadership-driven.
• Wants to grow into a General Manager or multi-unit leadership role.

Responsibilities

• Lead shifts and maintain operational standards.
• Assist with inventory counts, ordering, and food cost control.
• Coach employees and hold team members accountable.
• Help hire, train, and develop staff.
• Handle customer escalations professionally.
• Ensure cleanliness, food safety, and brand standards.
• Support labor management and operational efficiency.
• Take ownership of store performance alongside the GM.

Skills

Restaurant management

Team leadership

Labor management

Inventory management

Food cost control

High-volume operations

Coaching staff

Job description

• Restaurant management experience
• High-volume operations experience preferred

At Romans Road Pizza we believe in small daily improvements in our skills and operations that over time amount to big change.

Job Description

Assistant General Manager - Job Ad & Description

We are looking for a high-accountability operations leader to serve as the second-in-command of one of our Domino’s locations.

This is not an entry-level shift lead role. This position is designed for someone who can help operate a high-volume restaurant, lead employees with confidence, enforce standards, and take pressure off the General Manager.

The right candidate:

• Holds themselves and others to high standards
• Can coach and discipline employees professionally
• Stays calm under pressure
• Understands urgency and execution
• Can organize labor, inventory, food cost, and daily operations
• Is dependable, detail-oriented, and leadership-driven
• Wants to grow into a General Manager or multi-unit leadership role

Key Responsibilities:

• Lead shifts and maintain operational standards
• Assist with inventory counts, ordering, and food cost control
• Coach employees and hold team members accountable
• Help hire, train, and develop staff
• Handle customer escalations professionally
• Ensure cleanliness, food safety, and brand standards
• Support labor management and operational efficiency
• Take ownership of store performance alongside the GM

What We Offer

• Performance bonus opportunities
• Clear path toward General Manager advancement
• Leadership development and operational training
• Stable, growth-oriented work environment
• Competitive compensation package

This role is ideal for someone who wants more responsibility than a traditional shift lead position and is looking to build a long-term management career.

Qualifications

Preferred Experience:

• Restaurant management experience
• Experience leading teams of 10+ employees
• Inventory or food cost experience
• Experience handling employee accountability or discipline
• High-volume operations experience preferred

Additional Information

PHYSICAL REQUIREMENTS including, but not limited to thefollowing:

Standing

Most tasks are performed from a standing position.

Walking

For short distances for short durations.

Surfaces include ceramic tile bricks with linoleum in some food process areas. Height of work surfaces is between 36 and 48.

Sitting

Paperwork is normally completed in an office at a desk or table.

Lifting

• Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck.
• Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'.
• Cases are usually lifted from floor and stacked onto shelves up to 72 high.

Carrying

• Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves.
• Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store.
• Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.

Pushing

• To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24- 30 and requires a force of up to 7.5 pounds to push.
• Trays may also be pulled.

Climbing

Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance.

Stooping/Bending

• Forward bending at the waist is necessary at the pizza assembly station.
• Toe room is present, but workers are unable to flex their knees while standing at this station.
• Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day.
• Forward bending is also present at the front counter and when stocking ingredients.

Crouching/Squatting

Performed occasionally to stock shelves and to clean low areas.

Reaching

• Reaching is performed continuously; up, down and forward.
• Workers reach above 72occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.
• Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.
• Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

Hand Tasks

• Eye-hand coordination is essential. Use of hands is continuous during the day.
• Frequently activities require use of one or both hands.
• Shaping pizza dough requires frequent and forceful use of forearms and wrists.
• Workers must manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter.
• Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes.
• Team Members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.

All your information will be kept confidential according to EEO guidelines.