Restaurant Assistant Manager: Lead Profit & Guest Service

Workstream; Reno (NV); On-site; USD 42,000 - 55,000; Full time

Job summary

Costa Vida in Reno, NV seeks an Assistant Manager to lead daily operations, focus on profitability, and develop a high-performing team. You will support the General Manager, manage 20–45 hourly staff, coach shifts Supervisors and Team Members, and ensure outstanding guest service with efficient food preparation and adherence to brand standards.

Flexibility to work evenings, weekends and holidays is required as the restaurant operates with guest demand.

Qualifications

• Must be at least eighteen years of age.
• High School Diploma or GED required; 2 years of college preferred.
• 1-2 years of quick service restaurant experience; management experience preferred.
• Understanding of P&L interpretation to influence profitability.
• Available to work evenings, weekends and holidays.

Responsibilities

• Manage inventory costs and perform daily, weekly, and monthly inventory inspections.
• Place and receive inventory truck orders.
• Maintain and regularly monitor a list of all restaurant assets.
• Ensure preventative maintenance of restaurant facility and equipment per Company standards; interact with external vendors as needed.
• Ensure cash control and security procedures are followed (e.g. safe counting, cash drawers).
• Motivate and direct team members to exceed guest expectations with speedy, friendly service in a clean facility.
• Provide coaching to Shifts Supervisors and Team Members to raise restaurant performance.
• Direct team toward efficient preparation and sale of products for prompt delivery within speed of service guidelines.
• Uphold operational and brand standards; perform duties of Hourly Shift Coordinator when necessary.

Skills

Leadership

Guest service

P&L understanding

Evenings/weekends/holidays

Education

High School Diploma or GED

2 years college preferred

Job description

Costa Vida in Reno, NV seeks an Assistant Manager to lead daily operations, focus on profitability, and develop a high-performing team. You will support the General Manager, manage 20–45 hourly staff, coach shifts Supervisors and Team Members, and ensure outstanding guest service with efficient food preparation and adherence to brand standards.

Flexibility to work evenings, weekends and holidays is required as the restaurant operates with guest demand.