Assistant Manager - Tampa/Sarasota

Pollo Tropical; Tampa (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading restaurant brand in Tampa, Florida, is seeking a Manager in Training to develop leadership skills. The role includes overseeing daily operations, guiding a team of 25+, and ensuring high food quality and guest satisfaction. Candidates should have 3–5 years of restaurant experience, a high school diploma or GED, and shouldn't shy away from technology. Join a diverse team committed to operational excellence and customer service in a supportive environment.

Qualifications

• 3–5 years of experience in the restaurant industry, with at least 2 years in a supervisory or leadership role.
• Proven ability to model and coach team members in exceptional guest service.
• Proficient in using technology systems for management tasks.

Responsibilities

• Oversee daily restaurant operations ensuring food quality and cleanliness.
• Support team culture through coaching and accountability.
• Assist in scheduling, inventory, ordering, and financial performance monitoring.

Skills

Leadership

Communication

Team Development

Operational Excellence

Customer Service

Education

High school diploma or GED

ServSafe Certification

Tools

HRIS platforms

Excel

Job description

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Overview

The Manager in Training (MIT) position is designed to prepare individuals for future leadership roles by providing comprehensive, hands‑on experience in restaurant operations. The MIT supports all aspects of daily management, including food safety, guest service, labor management, and team development. Through partnership with the Training General Manager, Field Training Manager and leadership team, the MIT will learn to foster a high‑performance culture, maintain operational excellence, and lead a team of up to 25+ employees.

Qualities and Responsibilities

• Oversee day‑to‑day restaurant operations, ensuring food quality, safety, cleanliness, and consistent service and presentation.
• Support a high‑performing team culture through ongoing coaching, engagement, and accountability.
• Model and coach hourly team members and managers in delivering exceptional guest service and addressing guest concerns with urgency and care.
• Supervise and assist in leading a team of 25+ employees, ensuring adherence to company and regulatory standards.
• Conduct daily pre‑shift meetings (huddles) to align teams on goals, service standards, and operational updates.
• Assist in scheduling, inventory, ordering, payroll, fund handling, and reconciliation processes.
• Participate in hiring, onboarding, training, and developing both hourly team members and future leaders.
• Monitor labor and financial performance, and help drive achievement of key targets (sales, labor, transactions, and EBITDA).
• Maintain facility cleanliness and equipment functionality; report any issues promptly.
• Ensure timely and accurate incident reporting, compliance with all safety protocols, and maintenance of a safe, inclusive work environment.
• Support the implementation of guest experience initiatives to improve customer satisfaction and social review performance.
• Embrace change with a positive attitude and adaptability in a dynamic environment.
• Make sound decisions under pressure and help navigate operational challenges.
• Perform other duties as assigned in alignment with company policies and procedures.

Education, Experience, and Additional Skills

• High school diploma or GED required.
• 3–5 years of experience in the restaurant industry, with at least 2 years in a supervisory or leadership role.
• ServSafe Certification required.
• Proficiency with technology systems, including HRIS platforms, Outlook, and internal company tools.
• Strong verbal and written communication skills in English.
• Proven leadership ability, team development experience, and a passion for operational excellence.

Computer Skills

• Basic computer skills.
• Excel knowledge preferred.

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 essential functions. While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.

Work Environment

• Temperature controlled restaurant.
• The noise level in the work environment is low to moderate.

Equipment Used

Computer, fax, calculator, copier, phone.

Employment Details

Seniority level: Mid‑Senior level.

Employment type: Full‑time.

Job function: Other.

Industry: Restaurants.

We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

If you are a current employee, please apply using the internal application process. Reach out to your manager for more information.