Assistant Manager (day shift-full time)

Ontario Trillium Foundation; Riverview (FL); On-site; USD 45,000 - 55,000; Full time

Job summary

Ontario Trillium Foundation is seeking an Assistant General Manager for their Riverview, Florida restaurant. In this role, you will oversee daily operations, ensuring high standards of food quality and customer service. Responsibilities include team management, sales driving, and strict adherence to safety and brand standards.

A minimum commitment of 50 hours weekly is required, including weekends. If you have culinary skills, leadership experience, and a passion for great service, apply now!

Qualifications

• Minimum 1 year in a supervisory role in a full-service restaurant.
• Experience in catering preparation and delivery.
• Strong cooking experience on a flat top grill.

Responsibilities

• Manage day-to-day operations and profitability of the restaurant.
• Lead FOH and BOH teams to provide high customer satisfaction.
• Train and develop restaurant staff.

Skills

Culinary skills

Customer service

Leadership

Sales growth

Job description

Eggs Up Grill is open daily from 6am to 2pm. We serve all day breakfast, brunch, and lunch along with catering and third party orders. This position is responsible for the day-to-day management of the Riverview, Florida (store #52). This location is fast paced and requires a high level of skills from culinary, organization, and customer service. You will be responsible for the operations and profitability of the restaurant as well as serve as a brand ambassador for internal and external customers!

Expectations of this role will be very high requiring the delivery of great results in service levels, food quality, sales growth, food safety metrics and brand standard metrics. The Assistant General Manager will be required to build and develop a team that will be able to teach and reinforce the brand standards every day in order to offer consistently high customer satisfaction.

Essential Duties and Responsibilities

• High level culinary skills are required to be able to prepare and cook in a fast paced kitchen
• Ensure that all guests receive the best customer experience by leading both the FOH and the BOH teams daily towards this goal.
• Recruit, train, develop, and communicate through consistent daily interactions and weekly meetings with all managers and team members.
• Reinforce positive skills and behaviors of your team to create and maintain the highest standards required for the corporate training restaurant and center.
• Drive sales growth daily by offering a great customer experience to guests and aggressively marketing the restaurant and brand through catering activities.
• Control food costs and labor expenditures within budgeted expectations.
• Adhere to all company and brand policies and procedures, all state and federal wage and hour regulations, and restaurant reporting responsibilities.
• Complete all tasks required for proper bank deposits, payroll submission and vendor payments.
• Ensure all equipment is in good repair. | Maintain a clean and well‑organized restaurant.
• Coordination of: offsite storage inventories, catering preparation, Community Coop events, and after hours dining events or fundraisers
• Proficiency with front of the house and back of the house is required

Supervisory Responsibilities

The Assistant General Manager is responsible for the supervision and development of their Kitchen Manager, Assistant Manager, Shift Leads, and Team Members. This position will work closely with the General Manager. Oversight of the entire house and guest relations is of utmost importance.

Hours

Must commit to at least 50 hours per week with mandatory weekends and holidays. (We are closed on Thanksgiving and Christmas Day). The shift hours for this role will vary from 5am to 4pm (this includes holidays and weekends).

Pay weekly. Salary based on experience and skill set. This role requires front of house knowledge and cooking experience on a flat top grill to operate the entire house.

Requirements

• Efficiency of running inside and outside expo are required!
• At least 1 year of supervisory or leadership role in a full service restaurant
• Catering preparation and delivery is required
• 50 hours per week is required including mandatory weekends – Saturday and Sunday