Assistant Restaurant Manager

Graham Personnel Services; Eden (NC); On-site; USD 46,000 - 48,000; Full time

Benefits offered by this job

Performance bonus

Benefits

Job summary

Graham Personnel Services is seeking an experienced Assistant Restaurant Manager for a fast-paced quick service restaurant in Eden, NC. You will support the General Manager, lead a team of 20–40 employees, and ensure guest satisfaction while maintaining operational standards.

The ideal candidate has 2+ years in restaurant leadership, strong communication and coaching skills, and the ability to manage labor, food costs, and inventory in a high-volume setting.

Qualifications

• 2+ years of restaurant management or leadership experience.
• Experience in quick service/high-volume environments.
• Strong communication and problem-solving skills.
• Ability to supervise, coach, and develop a team.
• Experience with labor, food costs, and inventory management.

Responsibilities

• Assist the General Manager with overall operation.
• Lead a team of 20–40 employees.
• Provide hands-on leadership during daily operations.
• Train and develop team members and shift leaders.
• Monitor KPIs including sales, labor, and costs.
• Manage labor scheduling and staffing levels.
• Maintain food quality, cleanliness, safety and service.
• Ensure compliance with policies and health regulations.
• Assist with inventory, food ordering, and waste control.
• Address guest concerns and ensure a positive experience.
• Support cash handling and financial controls.
• Assist with recruiting and onboarding.

Skills

Restaurant management

Team leadership

KPIs

Customer service

Operations

Job description

Assistant Restaurant Manager – Quick Service Restaurant

Location:Eden, NC Job Type: Full-Time Compensation: 46k-48k + bonus with benefits

Position Overview

We are seeking an experienced Assistant Restaurant Manager to support the daily operations of a fast-paced quick service restaurant. The Assistant Restaurant Manager will work closely with the General Manager to lead the restaurant team, deliver an outstanding guest experience, maintain operational standards, and achieve key financial and performance goals.

The ideal candidate is a hands‑on restaurant leader who thrives in a high-volume environment and has experience supervising, coaching, and developing a team.

Key Responsibilities

• Assist the General Manager with the overall operation and performance of the restaurant.
• Lead and motivate a team of approximately 20–40 employees, depending on business volume.
• Provide hands‑on leadership during daily restaurant operations, including opening and closing procedures.
• Train, coach, and develop team members and shift leaders to improve performance and customer service.
• Monitor key performance indicators (KPIs), including sales, labor, food costs, productivity, and customer satisfaction.
• Help manage labor scheduling and staffing levels to meet business demands while controlling labor costs.
• Maintain high standards for food quality, cleanliness, safety, and service.
• Ensure compliance with company policies, procedures, health regulations, and food safety requirements.
• Assist with inventory management, food ordering, waste control, and cost management.
• Address customer concerns professionally and ensure a positive guest experience.
• Support cash handling, deposits, and other financial controls.
• Assist with recruiting, interviewing, onboarding, and retaining restaurant employees.
• Hold team members accountable for performance, attendance, and adherence to company standards.
• Partner with the General Manager to identify opportunities to improve sales, profitability, efficiency, and team performance.
• Step in as the acting General Manager when the GM is unavailable.

Qualifications

• 2+ years of restaurant management or leadership experience, preferably within a quick service, fast food, or high-volume restaurant environment.
• Previous experience as an Assistant Manager, Restaurant Manager, Shift Manager, or similar leadership role.
• Demonstrated ability to lead and motivate a diverse team.
• Strong understanding of restaurant operations, including labor, food costs, inventory, and customer service.
• Experience working with restaurant KPIs and performance goals.
• Strong communication, organizational, and problem‑solving skills.
• Ability to work in a fast-paced environment and effectively manage multiple priorities.
• Flexible availability, including evenings, weekends, and holidays as required.
• Ability to lead by example and maintain a positive, team-oriented work environment.

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