Manager

Paycom - ATS; Ames (IA); On-site; USD 42,000 - 62,000; Full time

Job summary

Franchise Restaurant Concept Group seeks an Assistant Manager to support the General Manager in delivering exceptional guest experiences across multiple locations in Ames. You will lead Team Members, oversee daily operations, and help drive profit while maintaining Brand standards.

You will coach staff, assist with scheduling, inventory, training, and ensure food safety and HACCP compliance. The role requires travel and strong communication across FOH and BOH teams.

Qualifications

• Must be at least 21 years of age.
• Prior leadership or supervisory experience preferred.
• Ability to travel to multiple restaurant locations as needed.
• Strong leadership, organizational, and communication skills.

Responsibilities

• Assist the General Manager in achieving operational excellence across food quality, guest service, cleanliness, and Team Member training.
• Provide leadership to Team Members and Shift Managers to ensure consistent execution and accountability.
• Actively participate in daily operations, including covering hourly positions as needed in FOH and BOH.
• Monitor guest feedback, address concerns promptly, and coach Team Members to improve performance.
• Lead training initiatives, including new product rollouts, procedures, and processes.
• Support labor management, scheduling, and productivity to meet targets.
• Complete food ordering, receiving, inventory management, and FIFO product rotation.
• Maintain food safety, sanitation, and HACCP compliance at all times.
• Analyze financial performance daily/weekly/monthly to identify improvement opportunities.
• Collaborate with leadership and Team Members to foster a positive work environment.

Skills

Leadership

Communication

Organizational skills

Team management

Travel ability

English proficiency

Tools

Microsoft Office

POS systems

Job description

PurposeTo support the General Manager in overseeing all aspects of restaurant operations, including guest experience, Team Member development, financial performance, and operational execution. The Assistant Manager provides leadership and guidance to ensure operational excellence while driving profitability, team engagement, and adherence to FRCG standards. This role requires flexibility, strong organizational skills, and the ability to travel to support multiple locations as needed.Key ResponsibilitiesSupport the General Manager in achieving operational excellence in food quality, guest service, cleanliness, and Team Member trainingProvide leadership and direction to Team Members and Shift Managers to ensure consistent execution and accountabilityActively participate in daily operations, including covering hourly positions as needed across FOH and BOHMonitor guest feedback, address concerns promptly, and coach Team Members to improve performanceOversee Team Member performance and provide ongoing coaching, training, and corrective guidanceLead training initiatives, including new product rollouts, procedures, and operational processesAssist with labor management, scheduling, and productivity to meet daily and weekly targetsComplete food ordering, receiving, inventory management, and ensure proper product rotation using FIFO standardsMonitor and maintain food safety, sanitation, and HACCP compliance at all timesPerform regular operational assessments to ensure adherence to company standardsAnalyze daily, weekly, and monthly financial performance, identifying opportunities to improve sales and profitabilityCollaborate with leadership and Team Members to build a positive work environment and achieve company goalsMaintain and manage a structured schedule/calendar, prioritizing tasks based on restaurant performance and operational needsAttend management meetings and communicate key updates, performance expectations, and improvement initiativesCore CompetenciesLeadership Development: Coaches and develops Team Members and Shift Managers to build a strong teamOperational Excellence: Ensures consistent execution of company standards across all areasFinancial Awareness: Understands and actively manages labor, food cost, and profitability metricsGuest Focus: Creates a culture of hospitality and effectively resolves guest concernsProblem Solving: Identifies issues proactively and implements effective solutionsPlanning & Organization: Prioritizes tasks, manages time effectively, and drives executionQuality & Productivity: Maintains high standards while meeting performance expectationsAdaptability: Responds effectively to changing priorities and business needsProfessional Communication: Communicates clearly and professionally with Team Members, leadership, vendors, and guestsTechnical Skills: Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook) and familiar with POS systems (Toast, Aloha, or similar)Operational ResponsibilitiesAssist with scheduling, labor planning, and real-time staffing adjustmentsOversee inventory processes, including ordering, receiving, storage, and rotationEnsure accuracy of daily reports, deposits, and financial trackingReview and verify Team Member timecards and payroll inputsMonitor POS transactions and resolve discrepanciesSupport restaurant marketing initiatives and local store promotionsEnsure compliance with all company policies, procedures, and regulatory requirementsPhysical RequirementsAbility to stand and walk for extended periods (approximately 60% walking, 30% standing, 10% sitting)Ability to work 10–12+ hour shifts, including time spent performing hourly roles and completing operational responsibilitiesAbility to bend, kneel, crouch, push, pull, and perform repetitive motionsAbility to lift, carry, and move items up to 50–75 pounds as neededAbility to work in both FOH and BOH environments, including exposure to heat and fast-paced conditionsAbility to use fine motor skills to operate office and restaurant equipmentEssential Training RequirementsSuccessful completion of all required management training programsDemonstrated proficiency in all hourly positionsOngoing participation in leadership, food safety, and operational trainingQualificationsMust be at least 21 years of ageAbility to speak, read, write, and understand EnglishValid driver’s license and ability to legally operate a motor vehiclePrior leadership or supervisory experience preferredStrong leadership, organizational, and communication skillsAbility to travel to multiple restaurant locations as neededAbility to perform effectively in a fast-paced, high-pressure environmentNoteThis job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position.Equal Opportunity EmployerFranchise Restaurant Concept Group is an Equal Employment Opportunity Employer and is committed to fostering a diverse and inclusive workplace.