Assistant Manager

Spice Catering Co.; Solon (OH); On-site; USD 24,796 - 27,552; Full time

Benefits offered by this job

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Paid time off

Vision insurance

Job summary

A food service company in Solon, Ohio is seeking an Assistant Manager for their new Boom’s Pizza location. In this role, you will support the General Manager in daily operations and ensure an exceptional guest experience. Responsibilities include overseeing service execution, maintaining food quality and safety standards, and providing leadership to team members. Ideal candidates will have 1–2 years of experience in food service, strong communication skills, and the ability to multitask effectively.

Qualifications

• 1–2 years of restaurant or food service experience in a supervisory or management role.
• Ability to multitask, prioritize, and make decisions in a fast-paced environment.
• Proficiency in food preparation, inventory management, and cash handling.

Responsibilities

• Support the General Manager in daily operations.
• Ensure service quality and uphold food safety standards.
• Manage restaurant in the GM’s absence.
• Lead training and provide team support.

Skills

Strong communication skills

Multitasking ability

Interpersonal skills

Food safety commitment

Job description

Benefits

• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Assistant Manager – Boom’s Pizza- NEW SOLON LOCATION

Job Summary

The Assistant Manager at Boom’s Pizza plays a vital leadership role in daily operations and is the primary support to the General Manager. You will help oversee service execution, uphold food quality and safety standards, guide team members, and ensure an exceptional guest experience. This position requires hands‑on leadership, strong communication, and the ability to maintain smooth operations during all shifts.

Key Responsibilities

• Direct Support to the General Manager
• Serve as the GM’s primary operational partner, ensuring their standards and directives are carried out consistently.
• Assist with daily decision‑making, shift coordination, and communication across the team.
• Step in to manage the restaurant in the GM’s absence, maintaining continuity and leadership.
• Opening Procedures
• Arrive prepared and on time to ensure the restaurant is fully ready for service.
• Oversee cash drawer preparation and verify accuracy and security.
• Ensure dough pulling, line checks, and prep work are completed to operational standards.
• Receive, organize, and properly store incoming orders.
• Confirm all stations are stocked and ready for the day.
• Guest Interaction
• Greet guests warmly and ensure a welcoming, positive dining experience.
• Address guest concerns with professionalism, empathy, and timely resolution.
• Support staff in delivering consistent, high‑quality hospitality.
• Operational Oversight
• Ensure all team members follow company policies, procedures, and safety guidelines.
• Maintain cleanliness and sanitation standards throughout the restaurant.
• Communicate effectively with staff and management to address issues and support smooth service.
• Provide on‑the‑floor leadership by working stations as needed in both front and back of house.
• Inventory & Order Management
• Assist with placing and reviewing orders on designated order days.
• Monitor inventory levels and communicate shortages or overages to management.
• Maintain accurate pars and ensure prep levels support efficient service.
• Closing Procedures
• Lead and verify all closing tasks to ensure proper shutdown of the restaurant.
• Reconcile cash drawers and complete end‑of‑day financial responsibilities accurately.
• Secure the facility, equipment, and inventory before leaving.
• Send a detailed shift report to the GM/AGM and supervisor, including guest issues, employee concerns, comps, and service notes.
• Team Leadership & Support
• Provide coaching, guidance, and support to team members during service.
• Foster a positive, collaborative work environment.
• Assist in training new employees and reinforcing performance expectations.
• Authority & Limitations
• Assistant Managers support scheduling, staffing, and operational decisions, but final authority on scheduling, hours, and disciplinary actions remains with the General Manager and AGM.
• Escalate employee conflicts or performance concerns to upper management as needed.

Qualifications

• 1–2 years of restaurant or food service experience, preferably in a supervisory or management role.
• Strong communication and interpersonal skills.
• Ability to multitask, prioritize, and make decisions in a fast‑paced environment.
• Proficiency in food preparation, inventory management, and cash handling.
• Commitment to food safety and sanitation standards.
• Flexible availability, including evenings, weekends, and holidays.

Salary

• 18/hr to 20/hr plus tips.