Assistant Manager — Guest Experience & Team Leadership

Baskin-Robbins

Illinois

On-site

USD 40,000 - 52,000

Full time

14 days+

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Job summary

Baskin-Robbins is seeking an Assistant Manager to support the Restaurant Manager in building a strong team and delivering great guest experiences. You will help coach Shift Leaders and Crew Members while driving top-line sales in a fast-paced franchise environment.

Ideal candidates bring restaurant or supervisory experience, strong English communication, and a passion for guest satisfaction. You will work with a franchisee that sets its own wage and benefit programs, and you’ll contribute to

Qualifications

Able to clearly express oneself verbally and in writing (English).
Math and financial management skills.
Restaurant, retail, or supervisory experience.
At least 18 years of age (where applicable).
High school diploma (or equivalent).
Guest Focus – anticipate and meet guest needs and exceed expectations.
Passion for results – set targets and deliver on commitments.
Problem solving and decision making – analyze and decide effectively.
Building effective teams – place the right people and enable teamwork.
Conflict management – address issues constructively.
Developing directs reports – coach and support growth.

Responsibilities

Promote a team environment by fostering respect, providing coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively.
Assist in recruitment, selection, and training of Crew Members and Shift Leaders as directed by the Restaurant Manager.
Support development of team members through effective cross training, deployment, and delegation of responsibilities.
Hold team members accountable for their behavior and performance, addressing concerns promptly.
Operations Excellence for Guest Satisfaction – ensure high-quality service.
Promote an environment with urgency to satisfy guests and maintain brand standards.
Monitor performance to uphold quality, service, and cleanliness standards.
Complete required training including ServSafe or equivalent certification.
Drive sales through restaurant standards and marketing initiatives.
Delegate and lead processes to control labor and food costs.
Ensure safety and security of team and guests through upkeep and preventive maintenance.