Assistant General Manager - Path to General Manager

KBP Brands; Port Huron (MI); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

PTO

Education benefits

Shift meals

Employee discount

Paid training

Bonus program

Job summary

KBP Brands, the owner of KFC restaurants, is seeking an Assistant General Manager in Port Huron, Michigan. You'll lead a team, deliver guest service excellence, and oversee daily operations to ensure quality, safety, and profitability.

This role offers training, opportunities for advancement, benefits, paid time off, and an employee meal program. You will close shifts as needed and drive cost controls while maintaining high food quality and guest satisfaction.

Qualifications

• Demonstrated leadership in a fast-paced setting.
• Ability to coach and develop team members.
• Strong guest-service orientation and problem-solving skills.
• Experience managing labor costs and daily operations.

Responsibilities

• Lead, train, schedule, and coach your team to create a positive work environment.
• Deliver excellent guest service and resolve issues quickly for memorable dining experiences.
• Oversee daily operations, including inventory, cash handling, and compliance with policies.
• Maintain KFC standards for food quality, preparation, and presentation.
• Enforce safety and cleanliness to provide a safe environment for guests and employees.
• Manage labor and food costs to maximize profitability.
• Anticipate and resolve shift-related challenges.

Skills

Leadership

Team training

Customer service

Operations management

Communication

Job description

KBP Brands, the owner of KFC restaurants, is seeking an Assistant General Manager in Port Huron, Michigan. You'll lead a team, deliver guest service excellence, and oversee daily operations to ensure quality, safety, and profitability.

This role offers training, opportunities for advancement, benefits, paid time off, and an employee meal program. You will close shifts as needed and drive cost controls while maintaining high food quality and guest satisfaction.