Assistant Manager

032950-Hillsboro,OR; Hillsboro (OR); On-site; USD 55,000 - 75,000; Full time

Job summary

032950-Hillsboro,OR is seeking an Assistant General Manager to help oversee restaurant operations, focus on cost control, customer service, and team development. The role supports the Restaurant Manager in driving sales and profits while maintaining a strong brand image and quality standards.

You will supervise frontline staff, handle cash deposits, ensure health and safety compliance, and contribute to hiring and training initiatives. A ServSafe certification and leadership skills are essential.

Qualifications

• Minimum 1 year supervisory experience.
• Understanding of P&L statements.
• Basic math and accounting skills.
• Strong customer service and communication skills.
• Knowledge of order processing systems and basic computer skills.
• Must be at least 18 years old.
• Must be ServSafe certified.

Responsibilities

• Assist front counter to ensure quality service and train staff.
• Maintain sales levels and utilize local store marketing.
• Manage cash control and deposits following procedures.
• Ensure health and safety compliance and clean appearance standards.
• Assist in hiring and developing team members and document issues.
• Carry out management and administrative duties as assigned.
• Coordinate operations and maintain equipment and facilities.
• Attend meetings for planning, training, and policy reviews.

Skills

Customer service

Communication

Order processing

Basic math

ServSafe certified

Education

High school diploma or GED

Some college preferred

Job description

ASSISTANT GENERAL MANAGER

Assists the Restaurant Manager in profitably operating the restaurant within the practice and procedures by the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development.

• Responsible for working the front counter to ensure quality service. Checks product quality and communicate with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints.
• Assist in maintaining an acceptable level of sales. Utilize local store marketing.
• Manages restaurant cash control by making bank deposits daily. Follow the Cash Handling Procedures outlined in the company’s employee handbook.
• Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintain safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards.
• Assists in the hiring and developing of team members. Document in writing, corrective disciplinary action with employees or any incident involving customers.
• Performs management and administrative responsibilities, as assigned by the Restaurant General Manager.
• Conducts frequent restaurant travel path to ensure all operational ingredients are in place and working well.
• Utilizes a preventive maintenance system, ensuring adequate repair for buildings and equipment.
• Attends special meetings as scheduled by the Restaurant General Manager or Area Coach for purpose of planning, training, and reviewing operations/management procedures and policies.

Qualifications

• A high school diploma or GED; some college preferred
• A minimum of 1-year supervisory experience
• Understanding of P & L statements
• Basic math and accounting skills
• Strong customer service skills
• Strong communication skills
• Knowledge of order processing systems and basic computer skills
• Must be at least 18 years of age
• Must be Serve Safe certified

BACKGROUND CHECK

Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment

Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line.

Environmental Conditions:

• The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
• The employee is subject to both environmental conditions; work activities occur both inside and outside.
• The employee is subject to extreme cold temperatures below 32 degrees for periods of time.
• The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.
• The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.