Assistant Manager / Team Lead/open availability a preferred

ZippyApp - Recruitment Marketing; Pembroke (GA); On-site; USD 40,000 - 55,000; Full time

Job summary

ZippyApp - Recruitment Marketing seeks a Restaurant Assistant Manager/Team Lead for Dairy Queen in Pembroke, Georgia. You will manage all aspects of restaurant operations including financial performance, product production, and personnel. The ideal candidate has experience in a similar role and will ensure high standards while creating a positive work environment.

Your responsibilities include training staff, ensuring customer satisfaction, and developing business strategies to optimize sales. The role demands strong leadership skills and culinary knowledge, offering full or part-time employment.

Qualifications

• Prior experience in restaurant management or supervisory roles.
• Knowledge of food safety and service standards.
• Strong leadership and communication skills.

Responsibilities

• Oversee daily operations for overall performance.
• Train staff on all systems and safety procedures.
• Manage profit & loss while optimizing sales and budgets.

Skills

Operational management

Customer service

Team leadership

Financial management

Job description

Job Overview

To create positive memories for all who touch DQ. To oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing for the restaurant. To ensure restaurant is operated within guidelines established by owner. To set high standards and create a great environment for the team to work. Restaurant Assistant Manager / Team Lead is generally a full/part time restaurant job.

Desired Experience

Prior experience in one of the following roles and brands is highly desirable: restaurant general manager, catering manager, operations manager, supervisor, shift lead, Restaurant assistant general manager at Dairy Queen (DQ), Chick‑fil‑A, Popeyes, Starbucks, Panera Bread, McDonalds, Taco Bell, Burger King.

Key Responsibilities

• Operations: Strive for operational levels that meet or exceed the Fan’s expectations in the areas of quality, service and atmosphere, creating value through an excellent experience and a fair price.
• Training: Ensure that every member of management and crew is trained and fully knowledgeable on all PRIDE systems and routines, product recipes, food safety practices and restaurant safety practices.
• Business Planning
  1. Develop the restaurant’s business plan by working with the owner; manage restaurant profit & loss to optimize sales and profit, analyzing COGS and taking corrective action if necessary; maintain inventory, project restaurant demand changes throughout the year and adjust labor accordingly, and ensure that cash control/security procedures are followed. Prepare financial and sales forecasts and budgets, review financial reports regularly for variances, establish and monitor financial controls.
  2. Develop and implement strategies to increase average meal checks and frequency of Fan visits.
• Fan Service
  1. Ensure that Fan service in all areas meets or exceeds company standards.
  2. Establish standards for the management team and crew to handle customer concerns.
  3. Ensure that customer complaints are promptly and appropriately addressed to resolve the problem and ensure that each dissatisfied customer becomes a return Fan.
  4. Understand the importance of speed of service and resolve bottlenecks in workflow.
  5. Build relationships with return or preferred patrons.
• Team Member Leadership
  1. Accomplish store objectives by hiring, training, coaching and developing the store management team and hourly crew members to build a highly skilled and productive team.
  2. Ensure thorough training and new hire orientations take place; clearly communicate job expectations; monitor each employee and manager’s performance and job contributions, provide ongoing and helpful feedback against expectations.
  3. Responsible for effective scheduling and ensuring that the restaurant is properly staffed to drive sales volumes. Prepare crew members’ schedules and approve schedules completed by assistant managers to meet staffing requirements for different day parts and different seasonal demands, and to meet established labor goals.
  4. Role model and enforce policies and procedures.
  5. Maintain a positive working relationship with all restaurant staff to foster and promote a cooperative and pleasant working climate, which will be conducive to maximizing employee morale, productivity and efficiency.