Manager

Paycom - ATS; Sioux City (IA); On-site; USD 42,000 - 64,000; Full time

Job summary

Franchise Restaurant Concept Group in the United States is seeking an Assistant Manager to support the General Manager across guest experience, Team Member development, financial performance, and daily operations.

This role leads Team Members and Shift Managers, covers hourly positions when needed, monitors guest feedback, conducts coaching and training, and travels to support multiple locations as required.

Qualifications

• Must demonstrate strong leadership capabilities and ability to supervise Team Members.
• Experience with scheduling, labor management, and payroll inputs preferred.
• Willingness to travel to multiple restaurant locations as needed and operate in a fast-paced environment.

Responsibilities

• Support the General Manager to achieve operational excellence across food quality, guest service, and cleanliness.
• Provide leadership and guidance to Team Members and Shift Managers for consistent execution.
• Oversee inventory processes, ordering, receiving, and FIFO rotation.
• Monitor guest feedback and coach staff to address concerns and improve performance.
• Lead scheduling, labor planning, and real-time staffing adjustments.
• Ensure compliance with food safety, HACCP, and company policies.

Skills

Team Leadership

Operational Excellence

Guest Service

Financial Acumen

Coaching & Training

Scheduling & Labor

Food Safety

Cross-functional Collaboration

Communication

Tools

POS Systems (Toast/Aloha)

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.