Manager

Paycom - ATS; Dubuque (IA); On-site; USD 42,000 - 52,000; Full time

Job summary

Franchise Restaurant Concept Group in Dubuque, IA is seeking an Assistant Manager to support the General Manager across guest experience, Team Member development, financial performance, and day-to-day operations. This role requires flexibility, travel to support multiple locations, and strong organizational skills.

You will lead Team Members and Shift Managers, coach performance, manage scheduling, inventory, food safety, and financial tracking, while upholding FRCG standards and driving

Qualifications

• Demonstrated leadership in a high-volume restaurant or hospitality setting.
• Strong financial acumen with ability to monitor labor and food costs.
• Proven ability to coach and develop front-line teams.
• Excellent communication and organizational skills.

Responsibilities

• Support General Manager in guest experience, training, and daily operations.
• Lead Team Members and Shift Managers with consistent execution and accountability.
• Monitor guest feedback and coach staff to raise performance.
• Oversee scheduling, inventory, and FIFO product rotation.
• Ensure food safety, sanitation, and HACCP compliance at all times.
• Analyze financials to identify opportunities to improve sales and profitability.
• Travel to support multiple restaurant locations as needed.

Skills

Leadership

Operational Excellence

Financial Awareness

Guest Focus

Problem Solving

Planning & Organization

Quality & Productivity

Adaptability

Professional Communication

Technical Skills

Tools

POS systems - Toast / Aloha

Microsoft Office

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.