Restaurant Assistant Manager

Quick USA Inc.; Torrance (CA); On-site; USD 65,000 - 75,000; Full time

Job summary

Quick USA Inc. in Torrance is seeking a Restaurant Manager to oversee daily operations, ensure exceptional customer service, and lead a team of restaurant staff.

You will manage inventories, scheduling, budgeting, and compliance with safety and health regulations, while delivering consistent food quality. The role emphasizes cost control, staff development, and maintaining high standards of service.

Qualifications

• High school diploma or GED; Bachelor's degree in Hospitality preferred.
• Strong leadership, communication, and organizational skills required.
• 3–5 years of food and beverage management experience preferred.
• Ability to manage budgets, scheduling, and inventory control.
• Must be able to obtain/maintain a Food Handler certification if required by location.

Responsibilities

• Oversee all store areas and ensure operations run efficiently.
• Lead and motivate staff; handle customer service needs and maintain professional standards.
• Control costs across food, beverage, supplies, utilities, and labor.
• Manage invoices, reporting, and payroll-related tasks in accordance with policy.
• Develop schedules and train employees to meet performance expectations.

Skills

Leadership

Communication

Team motivation

Customer service

Organization

Education

High school diploma or GED

Bachelor’s degree in Hospitality (preferred)

Job description

【Position】

Restaurant Manager

【Summary】

The Restaurant Assistant Manager is responsible for performance of overall operation of the restaurant（"store"） including educating and providing instructions to all employees, managing inventories, creating multiple reports and send them to the corporate office, hiring responsibility, a variety of duties of general supervision of store personnel, to opening and closing of store and the delivery of exceptional customer service.

【Essential Duties】

• Oversee and manages all areas of the store and ensure that the store operates efficiently and effectively within operational guidelines.
• Directly perform hands‑on work on‑going basis, manage employees, respond to customer service needs, and maintain role model appropriate behaviors in the store.
• Adheres to company standards and service levels to accomplish sales targets and minimize costs, including food, beverage, supply, utility, and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll‑related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Take ownership of budgets and cost control methods to minimize expenses.
• Report financial performance, inventory, and personnel information.
• Track stock levels of food, supplies, and equipment.
• Forecast needs and oversee ordering as necessary.
• 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.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional store image, including restaurant cleanliness, proper uniforms, appearance standards, and background music.
• Manage and track food and beverage inventory. Supervise portion control and quantities of preparation and menu items to minimize waste.
• Order food products within established guidelines. Oversee correct receipt, storage, and handling of food products to ensure quality and freshness at all times.
• Must be Food Handler (ServSafe) certified if applicable location.
• Will uphold all Food Handler (ServSafe) guidelines if applicable location.
• Ensure positive customer service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into return customers.
• Confer with Director of Operations or Human Resources Department to ensure Company’s Customer Service Policies & Procedures are followed.
• Help solve problems that affect the store’s efficiency, service and productivity.
• Provide excellent customer service and satisfaction when visible and readily accessible to our customers.
• Educate and empower employees to act in a similar capacity.
• Address customer needs, comments and complaints and communicate with corporate office when necessary.
• Ensure that proper security procedures are in place to protect employees, customers, and company assets.
• Ensure a safe working and customer environment to reduce the risk of injury and accidents. Report accident promptly in the event that a customer or employee is injured.
• Manage shifts which include: daily decision making, planning while upholding standards, product quality, and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Manage the quality of the restaurant equipment to ensure the three factors, cleanliness, safety and no defects, at any given moment.
• Enforce all rules and policies of the company in general and ones from notifications at all times.
• Create and manage schedules to ensure staffing counts for smooth restaurant operations.
• Provide direction to employees regarding operational and procedural issues.
• Staff store with quality employees who value customer service and are committed to high standards of performance.
• Orient all new hires utilizing company handbooks and support materials.
• Develop employees by providing ongoing training and feedback, establishing performance expectations and by conducting performance reviews.
• Support payroll process by ensuring time and attendance of restaurant employees.
• Ensure all employees are working within outlined operating standards.
• Keep Director of Operations and Human Resources promptly and fully informed of all issues and takes prompt corrective action where necessary or suggests alternative courses of action.
• Support completion of job responsibilities and performance objectives in a timely and effective manner and in accordance with the company policies and procedures.
• Follow directives given by corporate executives and management.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
• Adhere to Company’s confidentiality and conflict of interest policies and agreements.
• Protect company and prevent from lawsuits, Workers’ Compensation fraud, and food poisoning by health control. Document and save all meeting records.
• Responsible for Loss Prevention in curbing internal and external theft.
• Abide by the Company’s Safety Programs.
• Ensure satisfactory maintenance, appearance, and condition of assigned areas to comply with security, safety and environmental codes and ordinances.
• Comply with all Health Department and OSHA requirements.

【Working Hours, Working style】

8 hour shift

【Working Location】

Torrance

【Salary, Benefit】

65K-75K

【Qualifications】

• Self‑disciplined, has great initiative, leadership ability, and outgoing personality.
• Pleasant, polite manner, and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to store problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily store activities.
• Ability to determine applicability of experience and qualifications of job applicants.
• Available to work any day of the week and any shift.
• Other tasks as assigned by Director of Operations or corporate management.
• Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
• Strong interpersonal and communication skills
• Excellent leaderships skills
• Demonstrated ability to manage operating costs in accordance with budgets
• Comfortable setting priorities and delegating tasks as needed
• Extremely organized and detail‑oriented
• High school diploma or general education degree (GED) required; Bachelor's degree in Hospitality preferred
• 3-5 years of food and beverage service industry experience required
• Ability to obtain and maintain a food handler certification card
• Ability to effectively communicate with management in English. Ability to respond to questions from the general public regarding restaurant products. Ability to interact with all levels of management.
• Minimum 3 years of management experience
• Japanese language skills are a big plus
• Interest in and understanding of Japanese food culture