Manager

Fire Street Pizza; Killeen (TX); On-site; USD 13,000 - 14,000; Full time

Benefits offered by this job

Employee discounts

Flexible schedule

Paid time off

Paid training

Job summary

Torsap Thai Kitchen in Killeen, Texas is looking for an Assistant Manager to help lead operations, emphasizing food safety and exceptional customer service. Responsibilities include overseeing food preparation, managing staff, and ensuring high-quality standards. Candidates should have supervisory experience in food service, be ServSafe certified, and demonstrate strong leadership and communication skills. The position offers competitive pay, flexible hours, and benefits including discounts and paid time off.

Qualifications

• Supervising experience in a food service or retail environment is required.
• Must be ServSafe Manager certified; uphold all ServSafe guidelines.
• Willingness to undergo a background check.

Responsibilities

• Enforce sanitary practices for food handling and maintain cleanliness.
• Oversee preparation and execution of food and beverage items.
• Interact with customers and respond to complaints effectively.
• Manage shifts, scheduling, and maintain high service quality.

Skills

Food planning and preparation

Leadership

Customer service

Communication skills

Problem-solving skills

Education

Food Manager Certificate

TABC Certification

Tools

POS systems

Word

Excel

Google Docs

Job description

Job Overview

As our Assistant Manager, you assist in protecting the realm. Fire Street Pizza is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for great food and beverage. Our best and brightest have a perfectionism for their work with a love for creating memorable guest experiences.

Key Responsibilities

• Food execution & safety
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Oversee preparation & execution of food and beverage items with attention to recipes, presentation & food portions, preparation quantities to minimize waste.
• Ensure consistent high quality of food preparation and service.
• Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe Manager certified; uphold all ServSafe guidelines.
• Interact with customers & ensure positive guest service in all areas. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests.
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards.
• Determine and execute operating improvements.
• Ensure proper security procedures are in place to protect employees, guests, and company assets.
• Maintain a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if injury occurs.
• Manage shifts including daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Ensure the restaurant is in compliance with the preventative maintenance program for facility, equipment, and grounds.
• Develop and keep records of health and safety practices.
• Partner in marketing programs.
• Maintain on‑site business records.
• Staff scheduling and strategically placing the right players in the best positions.
• Provide leadership regarding operational and procedural issues.
• Control day‑to‑day operations by scheduling, ordering, and developing the restaurant team.
• Coordinate restaurant operations during each shift; hold daily shift meetings.
• Execute all paperwork associated with the Assistant Manager position.
• Conduct orientation, explain the Fire Street philosophy, and oversee onboarding & training of new employees. Coach staff to think critically.
• Maintain accurate and up‑to‑date staffing plans and employee records. Prepare schedules and ensure staffing for all shifts.

Qualifications

• Proficient in food planning and preparation, purchasing, sanitation, security, company policies, personnel management, financial data, planning & forecasting, administrative procedures, recordkeeping, and report preparation.
• Supervising experience in a food service or retail environment is required.
• Proven track record of leadership and managerial skills while providing exceptional customer service.
• Valid driver’s license.
• Eligibility to work in the United States.
• Willingness to undergo a background check.

Personal Requirements

• Positive attitude and passion for making people smile and truly enjoying their experience.
• Valuing high‑quality food and beverage and appreciation for the production technique.
• Sense of adventure, urgency, and engaging energy.
• Professional maturity and ability to separate emotional feelings from real issues.
• Responsibility, meeting commitments, and acknowledging choices and results.
• Effective communication with team members, both BOH and FOH, management, and community.
• Passionate, engaged, energetic, and entrepreneurial spirit with high critical thinking skills.
• Polite manner, neat and clean appearance.
• Ability to motivate employees to work as a team to ensure standards are met.
• Capacity to handle pressures of coordinating multiple activities and recommend solutions while maintaining a positive mental attitude.
• Coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards.
• Determine applicability of experience and qualifications of job applicants.
• Excellent written, verbal, and group communication skills. Ability to read, analyze, create and interpret business memos and documents.
• Strong problem‑solving and decision‑making skills. Critical/creative analytical thinking and flexibility.
• Good computer skills, including PC, OIS equipment, maintenance, networking, video/security, internet, and use of business tools. Proficient in Word, Excel, Google Docs, POS, inventory.
• Physical ability to stand on hard surfaces for long periods, lift supplies up to 50 lbs, handle hot equipment, and work in humane weather conditions.

Certificates & Licenses

• Food Manager Certificate required.
• TABC Certification required.

Work Details

• Hours may vary if the manager must fill in for employees or emergencies arise (typical work week 33‑35 hours).
• Ability to perform all functions at the restaurant level, including delivery when needed.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 50 lbs, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operating phones, computers, fax machines, copiers, and other office equipment.
• Constant exposure to hot equipment and Texas weather throughout the workday.

Compensation

• First 90 days: $12.50/hour base + tip split (+$5 to $7.25 per hour) = $17.50–$19.75.
• After 90 days: $13.50 base + tip split (+$5 to $7.25 per hour) = $18.50–$20.75.
• Flexible hours.
• Paid time off.
• Paid training.
• Employee discounts.
• D2P Health Benefits.

Benefits

• Employee discount.
• Flexible schedule.
• Paid time off.
• Paid training.

Location

In person.