Asst Restaurant Manager - Montgomery , AL

Cajun Funding Corp; Montgomery (AL); On-site; USD 40,000 - 50,000; Full time

Job summary

Cajun Funding Corp is seeking an Assistant General Restaurant Manager to assist in daily operations and training of staff while ensuring guest satisfaction. The position requires supervisory experience and a valid driver's license.

Responsibilities include managing inventory, maintaining compliance with health and safety regulations, and driving results through effective team management. Applicants must have a high school diploma and experience in the restaurant industry.

Qualifications

• Must be at least 18 years of age.
• 1 year of supervisory experience in the restaurant industry preferred.
• ServSafe® food safety training highly recommended.

Responsibilities

• Assist in training all employees.
• Maintain staffing and prepare weekly schedules.
• Analyze profit and loss statements.
• Ensure compliance with company operations standards.

Skills

Interpersonal skills

Conflict resolution

Team development

Profit and loss knowledge

Education

High school diploma or G.E.D.

Job description

Reports To (Title): Restaurant General Manager Department: Field Operations

Job Summary

The Assistant General Restaurant Manager works under the direction of the Restaurant General Manager. The ARGM is responsible for: the hands‑on day‑to‑day activities and operations of the restaurant, assisting in ensuring the successful implementation of Church's initiatives and programs, assisting in achieving or exceeding all established financial sales and profitability plan, all banking, and administrative responsibilities.

Key Duties / Responsibilities

• Assists Restaurant General Manager (RGM) in ensuring all employees are trained.
• Assists RGM in maintaining appropriate staffing and prepares weekly schedules.
• Helps staff during high‑volume periods as needed.
• Assists in administering all paperwork in a timely manner.
• Assists in analyzing profit and loss statements and in meeting established sales plan for the unit.
• Maintains and records accurate inventory.
• Understands, enforces and adheres to all company policies and procedures.
• Assists in maintaining all company operations standards and compliance.
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
• Maintains a clean facility at all times.
• Delivers consistent, high‑quality products daily, every shift.
• Performs other duties as assigned.

Position Requirements (Education, Qualifications, Experience)

• Must be at least 18 years of age.
• A high school diploma or G.E.D. is required.
• Must have 1 year of supervisory experience working in the restaurant industry.
• ServSafe® food safety training is highly recommended.

Position Qualifications / Functional Skills

• Must have a valid driver’s license and proof of valid insurance.
• Must be able to work a minimum of 40 hours per week.
• Must be available to work a flexible shift, including weekends.
• Knowledge of all restaurant policies, practices and operational and human resources procedures.
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
• Knowledge of profit and loss statements.
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment.

Competencies

Build a Strong Guest Culture

• Makes a special effort to exceed guests’ expectations.
• Hold guests as the highest priority and acts as a role model for team members by providing exceptional guest service.
• Leads by example and promotes an environment where there is a sense of urgency to satisfy guests.
• Ability to investigate and resolve guests’ complaints about food quality or service.
• Establishes a friendly, welcoming restaurant environment.

Build High‑Performing Teams

• Promotes a team environment by fostering respect, providing shoulder‑to‑shoulder coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively.
• Hire, train, and develop the right people and plan staffing levels.
• Displays exemplary on‑boarding and orientation practices.
• Understands team dynamics and how to facilitate good teamwork.
• Provides specific, timely, and actionable feedback.

Maintains Quality and Safety Focus

• Ensures that all food products are prepared consistently with Church’s high‑quality standards.
• Demonstrates food and beverage operations: applying principles of food preparation and production in accordance with Church’s specifications.
• Ensures that all health, safety and sanitation requirements are met in accordance with Church’s policies as well as federal, state, and local standards.
• Follows all cash and security procedures to maximize employee and customer safety.
• Maintains safe and obstruction‑free dining and work areas.

Drives Results

• Establishes clear achievable goals and communicates each team member’s role.
• Gets results personally and from teams by effectively communicating performance expectations and holding team members accountable for getting results.
• Regularly uses company‑provided tools to audit guest service and food safety practices.
• Utilizes appropriate techniques to encourage and support staff in meeting or exceeding desired goals.
• Provides clear and timely feedback on performance.

Equal Employment Opportunity

Church’s Chicken is an equal employment opportunity employer and makes hiring and employment decisions without regard to race, color, religion, sex, national origin, age, disability, genetic information or any other factor prohibited by applicable law.