Restaurant Assistant Manager [All Locations]

Pei Wei; Irving, Northern (TX, KY); Hybrid; USD 42,000 - 54,000; Full time

Job summary

Pei Wei is seeking an Assistant Manager to support the General Manager in overseeing all restaurant operations. You will lead both front-of-house and back-of-house teams, drive guest service, and contribute to financial performance.

You will develop Team Members and Shift Leaders, manage opening/closing, and ensure compliance with food safety and company policies in a fast-paced environment.

Qualifications

• Minimum of 2 years of restaurant management experience preferred (external).
• Internal candidates: 1 year Pei Wei management or 6 months plus 1 year prior restaurant management experience.

Responsibilities

• Oversee daily restaurant operations for front- and back-of-house.
• Lead, coach, and support Shift Leaders and team members.
• Ensure standards, procedures, and company expectations are followed.

Skills

Leadership

Communication

Team-building

Decision making

Coaching

Development

Financial acumen

Problem solving

Teamwork

Guest service

Education

High School Diploma/GED

Tools

POS systems

Kitchen equipment

Job description

#EGAMGR

Multiple Locations

Position Summary

The Assistant Manager is a key member of the restaurant leadership team responsible for supporting the General Manager in overseeing all aspects of restaurant operations. This role provides leadership for both front-of-house and back-of-house teams, drives operational excellence, maintains exceptional guest service standards, and supports restaurant financial performance. The Assistant Manager assumes full leadership responsibility in the absence of the General Manager and plays an active role in developing team members, Shift Leaders, and future leaders while ensuring compliance with company policies, food safety standards, and operational procedures.

Essential Job Responsibilities

Restaurant Leadership and Operations

• Oversee daily restaurant operations to ensure efficient execution of front-of-house and back-of-house activities.
• Lead, direct, coach, and support Shift Leaders and team members during all operating hours.
• Ensure all operational standards, procedures, and company expectations are consistently executed.
• Delegate responsibilities, monitor performance, and hold team members accountable for results.
• Assume responsibility for restaurant operations when the General Manager is not present.
• Support restaurant readiness through execution of opening, shift change, and closing procedures.

Guest Experience

• Champion a culture of hospitality and exceptional guest service.
• Resolve guest concerns professionally and effectively while protecting the brand reputation.
• Monitor service quality and implement improvements to enhance the guest experience.
• Coach team members on guest engagement, service recovery, and hospitality standards.
• Ensure timely and accurate execution of all guest orders.

Team Development and Talent Management

• Assist the General Manager with recruiting, interviewing, hiring, onboarding, and training team members.
• Support the development of Shift Leaders and future restaurant leaders.
• Provide ongoing coaching, feedback, recognition, and performance management.
• Foster a positive, respectful, and inclusive work environment that promotes retention and engagement.
• Model professional behavior and company values at all times.

Financial and Administrative Management

• Support achievement of restaurant sales, profitability, labor, and food cost goals.
• Use restaurant reporting and P&L information to identify opportunities for operational improvement.
• Assist with forecasting sales and developing labor schedules that align with business needs.
• Complete inventory counts, order guides, vendor ordering, and cost-control procedures.
• Ensure accurate recordkeeping and completion of required administrative tasks.

Food Safety and Compliance

• Maintain and enforce company food safety, sanitation, and workplace safety standards.
• Verify proper food preparation procedures, product quality, portioning, and recipe adherence.
• Conduct line checks and quality inspections to maintain operational excellence.
• Ensure compliance with all applicable federal, state, and local regulations.
• Immediately address and report safety concerns, equipment issues, accidents, or food safety risks.

Facility and Asset Management

• Assist in maintaining restaurant facilities, equipment, and company assets.
• Coordinate repairs and preventative maintenance as needed.
• Protect company assets through proper operational controls and security procedures.
• Maintain a clean, organized, and professional restaurant environment.

Qualifications

• External candidates: Minimum of 2 years of restaurant management experience preferred.
• Internal candidates: Minimum of 1 year of Pei Wei management experience or 6 months of Pei Wei management experience combined with 1 year of prior restaurant management experience.
• High School Diploma, GED, or equivalent preferred.
• Food Handler and Manager certifications as required by applicable laws and company standards.
• Demonstrated leadership experience in a high-volume restaurant environment.
• Strong knowledge of restaurant operations, staffing, training, food safety, and guest service.

Knowledge, Skills, and Abilities

• Strong leadership, communication, and team-building skills.
• Ability to make sound business decisions using operational and financial data.
• Ability to train, coach, motivate, and develop employees.
• Strong problem-solving and conflict-resolution skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Knowledge of inventory management, scheduling, labor planning, and cost controls.
• Ability to effectively communicate with guests, team members, vendors, and leadership.

Core Competencies

• Leadership and accountability.
• Operational excellence.
• Guest focus.
• Decision making.
• Adaptive learning.
• Coaching and development.
• Financial acumen.
• Problem solving.
• Teamwork and collaboration.
• Results orientation.

Physical Requirements

• Stand and walk for extended periods, typically 8-10 hours per shift.
• Frequently bend, reach, balance, push, pull, and lift restaurant supplies and equipment.
• Lift and transport objects weighing up to 30 pounds.
• Operate POS systems, kitchen equipment, computers, and office equipment.
• Work safely around hot surfaces, steam, kitchen equipment, cleaning chemicals, and refrigerated areas.
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Working Conditions

• Work is performed in a fast-paced restaurant environment with responsibilities in both front-of-house and back-of-house operations.
• Exposure may include varying temperatures, noise, cleaning chemicals, steam, cooking equipment, and wet floors.
• Requires frequent interaction with guests, team members, vendors, management, and support partners.
• Work schedules may include mornings, evenings, weekends, holidays, and extended shifts based on business needs.

Equal Employment Opportunity Statement

• Pei Wei Asian Kitchen is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, creed, religion, national origin, sex, pregnancy, age, disability, genetic information, marital status, sexual orientation, gender identity, veteran status, or any other status protected by applicable federal, state, or local law.
• The Company provides reasonable accommodations to qualified individuals with disabilities to perform essential job functions.

Disclaimer

This job description is intended to describe the general nature and level of work performed by employees assigned to this position. It is not intended to be an exhaustive list of duties, responsibilities, qualifications, or working conditions. Management reserves the right to modify job duties as business needs require and in accordance with applicable law.

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