Kitchen Step & Burger Fi Restaurants (Assistant Manager)

Airport Retail Group, LLC; Newark (NJ); On-site; USD 45,000 - 60,000; Full time

Job summary

Airport Retail Group, LLC in Newark, New Jersey, is looking for a Supervisor to assist with daily restaurant operations. The ideal candidate will have at least one year of supervisory experience in a full-service restaurant and a commitment to high customer service standards.

Responsibilities include managing staff, maintaining inventory, ensuring compliance with health regulations, and fostering a positive work environment. This role requires excellent leadership skills and the ability to effectively handle guest relations.

Qualifications

• Minimum 1-year supervisory experience in full-service restaurants.
• Knowledge of marketing techniques and their impact on business results.
• Health Department approved Food Handler Manager Certification.

Responsibilities

• Assist the Manager with day-to-day restaurant operations.
• Ensure the highest level of customer service throughout the operation.
• Maintain cleanliness of the restaurant, market, and bar.

Skills

Leadership

Customer service

Staff training

Inventory management

Communication

Education

Associate degree or equivalent in Hospitality, Business, or Culinary Arts

Job description

Responsibilities

• Assist the Manager with all day‑to‑day restaurant operations, including BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety, and responsibility for tracking revenues and cash accounts.
• Ensure the highest level of customer service throughout the operation and act as a role model/leader, solving problems, making informed decisions, and managing the workforce and time to achieve maximum results.
• Maintain specialty focus areas such as Bar, Market, Commissary, or other areas as directed, performing duties such as daily/weekly inventory counts, ordering, and scheduling responsibilities.
• Adhere to all MCA/Brand operating procedures, attend and contribute to management meetings, and schedule and lead pre‑shift/post‑shift meetings.
• Record deliveries, reconcile inventories with purchase orders, and keep food and beverage inventory in stock and properly displayed.
• Complete daily reporting and ensure accurate documentation of MCA/Brand procedures.
• Suggest and implement strategies to increase revenue, handle all cash payments, record receipts, and complete end‑of‑night and daily cash reconciliations.
• Maintain cleanliness of the restaurant, market, and bar, document waste, transfers, promotions, breakages, and spillages.
• Monitor and ensure orientation, training, development, and performance management of supervisors and crew, including scheduling fair staff hours and adhering to staffing budgets.
• Address employee performance, conduct regular meetings with problem performers, document areas of improvement, and record any accidents or injuries.
• Conduct menu briefings, quizzes, and safety inspections, and ensure compliance with Health & Safety regulations.
• Communicate staff performance issues, training needs, and development requirements to the GM; maintain a high level of service for all guests and deal with complaints efficiently and courteously.
• Perform additional duties as directed by the GM, maintain accountability for labor cost, budgets, projections, food and beverage costs, and facility upkeep.

Qualifications

• Associate degree or equivalent in Hospitality, Business, or Culinary Arts.
• Minimum 1‑year supervisory experience, preferably in full‑service restaurants.
• Knowledge of marketing techniques and their impact on business results.
• Experience in guest relations, negotiations, and complaint handling.
• Excellent verbal and written communication skills.
• Commitment to service of customers, staff, co‑workers, and management.
• Demonstrated leadership ability; ability to lead by example.
• High integrity and honesty, strong work ethic, passion, and commitment.
• Ability to work full‑time hours, including weekdays, weekends, and holidays.
• Demonstrated coaching and development skills, ability to train and delegate, and follow‑through and dependability.
• Adherence to and modeling of all MCA policies and procedures.
• Knowledge and commitment to safety and food sanitation.
• Health Department approved Food Handler Manager Certification.