Assistant Restaurant Manager: Lead Teams & Guest Experience

Peterpipercareers; Tucson (AZ); Hybrid; USD 42,000 - 52,000; Full time

Benefits offered by this job

Telemedicine

Earned wage access

401(k) retirement plan

Employee meal discounts

Employee Assistance Program (EAP)

Tuition savings

Scholarships

Financial relief resources

Medical, dental, vision coverage

Job summary

Peter Piper Pizza is seeking an Assistant Manager to help execute operations, ensure a high-quality guest experience, and uphold brand standards on site. The role focuses on coaching team members, maintaining cleanliness, and delivering hospitality while meeting safety and quality expectations.

You will lead scheduling, training, and communication across shifts, while monitoring costs, inventory, and labor. A strong orientation to operations and guest service is essential.

Qualifications

• Must have a high-school diploma or GED.
• Must be 21 years of age or older.
• At least 1 year of people management experience, or 6+ months as a Shift Supervisor.

Responsibilities

• Make daily decisions that involve time management, staff scheduling and support, uphold product quality, cleanliness and other Company standards
• Build sales and maximize profits by effectively recruiting, training, developing and communicating Company and Guest expectations to the entire team
• Coach, teach and motivate team to maintain high quality Guest service and safety
• Understands cost control procedures, financial accounting, inventory levels and labor management

Skills

Coaching skills

Communication

Composure

Resourcefulness

Ethics & integrity

Time management

Education

High School Diploma or GED

Job description

Peter Piper Pizza is seeking an Assistant Manager to help execute operations, ensure a high-quality guest experience, and uphold brand standards on site. The role focuses on coaching team members, maintaining cleanliness, and delivering hospitality while meeting safety and quality expectations.

You will lead scheduling, training, and communication across shifts, while monitoring costs, inventory, and labor. A strong orientation to operations and guest service is essential.