Restaurant Assistant Manager - Guest Experience Leader

TSG Restaurants; Nacogdoches (TX); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Performance-based pay

Same day pay available with Instant

Performance-based monthly bonus

Paid time off (PTO)

Medical, dental and vision insurance

Voluntary accident and critical Illnes

Tuition Reimbursement Program

Pet Insurance

Long and short-term disability – 100%

Basic life and AD&D insurance – 100%

Additional voluntary life insurance

Health & dependent care flexible spend

Identity theft protection & emergency

401(k) Plan with employer match!

Free meals

Exclusive discounts on events, tickets

Job summary

McAlister’s Deli, operated by TSG Restaurants, is seeking a Restaurant Manager to lead front- and back-of-house operations and develop the team. This role focuses on delivering an exceptional guest experience and managing daily restaurant performance.

The position requires one year of management experience, open availability for 50 hours per week, and the ability to supervise labor and costs while maintaining hospitality standards.

Qualifications

• One year of management related experience
• Open availability (50 hours/week) with ability to work opening, mid, and closing shifts

Responsibilities

• Hiring, training and development of team members
• Running successful shifts in the front of house dining room and back of house kitchen
• Building our business through our core value of Genuine Hospitality
• Expense supervision when it comes to labor, food and product orders
• Interact with guests and ensure their experience in our restaurant is one-of-a-kind

Job description

McAlister’s Deli, operated by TSG Restaurants, is seeking a Restaurant Manager to lead front- and back-of-house operations and develop the team. This role focuses on delivering an exceptional guest experience and managing daily restaurant performance.

The position requires one year of management experience, open availability for 50 hours per week, and the ability to supervise labor and costs while maintaining hospitality standards.