Assistant Restaurant Manager

Perkins American Food Co.; Kissimmee (FL); On-site; USD 38,000 - 56,000; Full time

Benefits offered by this job

Educational assistance

Daily Pay

Health benefits

401(k) with company match

Flexible schedule

Meal discounts

Employee discount program

Career development

College credits

Job summary

Perkins American Food Co. in Kissimmee, FL is seeking an Assistant Restaurant Manager to support the General Manager in restaurant operations, achieve planned sales and profits, and maintain guest satisfaction while upholding company policies.

The role requires 1–2 years supervisory experience, a high school diploma (college preferred), strong communication, and ability to manage multiple tasks. Training, ServSafe, and career development are part of the job, with opportunities for growth.

Qualifications

• 1–2 years of supervisory experience in food service or similar 환경.
• High school diploma required; some college preferred.
• Excellent written and verbal communication with staff and guests.

Responsibilities

• Assist General Manager in planning and analyzing administration and operations manpower.
• Achieve planned profit levels while ensuring maximum guest satisfaction.
• Handle cash, credit card information, and gift cards responsibly.
• Assist in staffing, recruitment, training and onboarding of new hires.
• Attend Perkins courses and complete coursework as required.
• Maintain ServSafe certification.
• Ensure menu items are prepared, portioned, and presented properly and safely.
• Monitor food temperatures to reduce food-borne illness risk.
• Schedule and staff a sufficient number of well-trained employees.
• Manage facility and equipment maintenance, energy conservation, and sanitation.
• Maintain inventory levels for food and non-food items.
• Prepare and review payroll, cash, receipts, and operating expenses.
• Participate in restaurant and region team meetings.

Skills

Supervisory experience

Written and verbal communication

Multitasking

Education

High school diploma

Some college preferred

Job description

Benefits & Perks

• Educational Assistance with DeVry University and complimentary laptop. Immediate family members also eligible.
• Competitive pay with service award incentive.
• Daily paycheck via Daily Pay.
• Comprehensive health benefits: medical, dental, vision, and more.
• 401(k) retirement savings with company match.
• Flexible schedule.
• All‑you‑can‑eat pancakes and meal discounts.
• Employee discount program.
• Development pathway: step‑by‑step process to grow your career.
• 3 college credit hours for completing manager training.

Company Overview

Founded in 1958, Perkins® operates 324 restaurants in 32 states and four Canadian provinces, including 81 company‑owned and 234 franchised units. The company prioritizes personalized service, homestyle food, and guest satisfaction.

Position Description

As an Assistant Restaurant Manager, you will assist the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant. Duties include implementing and enforcing company policies, procedures, programs, and performance standards, providing direction for restaurant staff, ensuring maximum guest satisfaction, and maintaining a quality work environment.

Responsibilities

• Assist the General Manager in planning and analyzing administration and operations manpower.
• Achieve planned profit levels while ensuring maximum guest satisfaction.
• Handle cash, credit card information, and gift cards responsibly.
• Assist in planning and analyzing restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
• Assist General Manager with employment and staffing, including recruitment, training, and onboarding of new hires.
• Attend University of Perkins courses and complete all coursework.
• Maintain ServSafe certification.
• Assist in all functions for all positions in the restaurant.
• Ensure that all menu items are prepared, portioned, and presented properly and safely.
• Monitor food temperatures to reduce risk of food‑borne illness.
• Schedule and staff a sufficient number of well-trained and productive employees to meet productivity and service standards.
• Manage facility and equipment through preventive maintenance, energy conservation, repairs, security, safety, and sanitation requirements.
• Maintain inventory levels for food and non-food items following company guidelines.
• Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
• Prepare and review accurate financial data: payroll, cash and receipts, productivity food costs, security of funds and operating expenses.
• Attend scheduled restaurant and region team meetings, making presentations as requested.

Qualifications

• One to two years of previous supervisory experience, preferably in food service.
• High school diploma; some college or degree preferred.
• Effective written and verbal communication with employees, guests, and vendors.
• Ability to coordinate multiple tasks simultaneously.

Physical Requirements / Environment / Work Conditions

• Extensive standing and operating a cash register.
• Exposure to heat, steam, smoke, cold, and odors.
• Requirement to bend, reach, and walk.
• Ability to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
• High mobility and flexibility within the operating space.
• Capacity to fit through openings 30 inches wide.
• Ability to work irregular hours under heavy pressure during busy times.
• Capacity to carry 20‑pound trays up to 30 feet.
• Ability to lift up to 50 pounds.

Disclaimer

This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.