Assistant Manager

Paycom - ATS; Temple City (CA); On-site; USD 48,000 - 72,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k plan after 60 days

Paid sick leave

Job summary

Paycom - ATS is seeking an Assistant Manager to oversee daily restaurant operations in the absence of the General Manager. The role ensures adherence to company standards, directs staff, and maintains high customer satisfaction through effective leadership.

You will work with culinary and front-of-house teams to ensure quality food, service, and compliance with labor laws. A fast-paced environment requires flexibility for nights, weekends, and holidays.

Qualifications

• High school diploma or GED required.
• 3-5 years leadership experience in a fast-paced restaurant.
• FMP Certification required.

Responsibilities

• Direct team members in proper operations and customer service standards.
• Schedule staff and adjust hours to match labor with sales.
• Oversee food preparation, portions, presentation, and consistent flavors.
• Ensure compliance with health and food safety standards and regulations.
• Assist General Manager with recruiting, hiring, and training new employees.
• Provide excellent customer service and address complaints.

Skills

Positive attitude

Strong work ethic

Teamwork

Multitasking

Customer service

Verbal and written communication

Education

High School diploma or GED

Foodservice Management Certification (FMP)

Tools

Microsoft Office

Job description

In the absence of the General Manager, the Assistant Manager is responsible for the daily operations of the restaurant in their place. They ensure compliance and company standards are maintained, as well as direct staff to ensure that customers are satisfied with their dining experience.Duties and responsibilitiesDirects team members in proper operations and customer service standardsSchedules staff members and adjust hours as needed to match labor with sales and ensure efficient operation of the businessWorks with culinary team to order food and beverages, equipment, and suppliesWorks with culinary team to oversee food preparation, portion sizes, presentation, as well as authentic and consistent flavorsEnsures that employees comply with health and food safety standards and that the business is compliant with health and legal regulationsAssists General Manager with recruiting, hiring, and training new employees. Monitor performance and coach/develop employees as neededProvide great customer service and address customer complaints regarding food quality or serviceEnforces dress code and other policy expectations with team membersCompletes other tasks, projects, and job duties as assignedPhysical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.The employee is occasionally required to climb or balance; and stoop or kneel. The position requires prolonged standing and/or walking. The employee must occasionally lift and/or move objects up to 50 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Skills and AbilitiesPositive attitude, strong work ethic, and commitment to teamwork and collaborationProfessional and customer service orientedAbility to multi-task and adapt to rapidly changing demandsGood verbal and written communication skillsProven problem-solving, organizational, and planning skillsAbility to work varied schedules, including nights, weekends, and holidaysQualificationsHigh school diploma/GED or higher education preferred3-5 years of previous work experience in a fast-paced restaurant requiredFoodservice Management Professional (FMP) Certification requiredKnowledgeable with Microsoft OfficeWorking knowledge of federal, state, local and agency labor laws, preferredBenefits OverviewAll employees are offered medical, dental, vision, supplemental life, disability, hospital, and accident insurance. Employees are able to enroll in the company 401k plan after 60 days of employment. Paid sick leave accrues at the rate of 1 hour per 30 hours worked with a carryover cap of 48 hours.Required Education:- High School diploma or GED- Foodservice Management CertificationRequired Experience:- 2-4 years leadership experience in a fast-paced restaurant environment- Proficiency in Microsoft OfficePreferred Experience:- 2-4 years leadership experience in a full-service restaurant setting- Working knowledge of federal, state, and local labor laws and regulationsRequired Skills and Abilities:- Ability to lift/move objects up to 40 pounds- Excellent Customer Service skills- Proven problem-solving, organizational, and planning skills- Strong verbal and written communication skills- Ability to work effectively in a team environment- Ability to multi-task efficiently- Flexibility to work varied schedules including nights, weekends, and holidays