Assistant Restaurant Manager: Lead Teams & Earn Bonuses

Workstream; Epping (NH); On-site; USD 24,796 - 35,817; Full time

Benefits offered by this job

Competitive salary

Quarterly bonus

Medical insurance

Dental insurance

Vision insurance

Short/Long-term disability

Life insurance

401k with company match

Advancement opportunities

Paid vacations

Two paid holidays

Free meals

Retail discount program

Annual performance reviews

Product tasting before sale

Job summary

Charter Foods is seeking an Assistant Restaurant Manager to support the Restaurant General Manager in running great shifts and upholding Charter Foods standards. You will guide Team Members, manage inventory, and ensure financial accountability while delivering safe, quality food to customers.

The role requires 1–3 years of supervisory experience in food service or retail, strong math and analytical skills, and a 50-hour work week with reliable transportation.

Qualifications

• Must be at least 18 years old.
• 1–3 years of supervisory experience in either a food service or retail environment, including Profit and Loss responsibility.
• 50-hour work week.
• Basic computer literacy and math skills.

Responsibilities

• Support the Restaurant General Manager in running shifts and meeting Charter Foods standards.
• Take ownership to solve problems with a positive attitude and guide others.
• Ensure Team Members and Shift Managers complete duties, manage inventory, and maintain financial accountability.
• Maintain a safe environment for employees and customers.

Skills

Supervisory experience

Food service / retail experience

Basic computer literacy

Analytical / decision-making skills

Education

High School Diploma or GED

Job description

Charter Foods is seeking an Assistant Restaurant Manager to support the Restaurant General Manager in running great shifts and upholding Charter Foods standards. You will guide Team Members, manage inventory, and ensure financial accountability while delivering safe, quality food to customers.

The role requires 1–3 years of supervisory experience in food service or retail, strong math and analytical skills, and a 50-hour work week with reliable transportation.