Restaurant Assistant Manager: Lead Team, Elevate Service

KF; Grapevine (TX); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Competitive pay

Bonus eligible

2 weeks vacation + PTO

Free meals per shift

Medical benefits from day 1

401k with 6% match

Career development & tuition support

Health & wellness programs

Discounts & perks

Job summary

KFC is seeking an Assistant Manager to support the Restaurant General Manager by upholding brand standards and inspiring the team. You will train, coach and recognize staff to deliver memorable customer experiences, while stepping in during the RGM’s absence to drive results.

You’ll manage a 50-hour week with 40 hours at regular pay and 10 hours at time and a half, aiming for strong guest satisfaction, food safety and financial performance through effective staffing and resource control.

Qualifications

• 2+ years of restaurant/retail management experience.
• Strong communication skills for performance appraisals and disciplinary actions.
• Experience with P&L management, cash control and labor planning.
• Experience recruiting and hiring team members.
• Knowledge of health and food safety standards.

Responsibilities

• Lead by example to train, coach and recognize team members.
• Oversee operations in the RGM's absence and uphold brand standards.
• Provide ongoing feedback and address employee relations issues.
• Assist in sourcing, interviewing and hiring Team Members.
• Manage cash control, inventory and labor to optimize performance.
• Review financial reports and take actions to improve outcomes.
• Ensure health and safety standards are consistently followed.

Skills

Team leadership

Communication

People management

Recruiting

Performance coaching

P&L management

Cash handling

Inventory management

Labor management

Food safety

Job description

KFC is seeking an Assistant Manager to support the Restaurant General Manager by upholding brand standards and inspiring the team. You will train, coach and recognize staff to deliver memorable customer experiences, while stepping in during the RGM’s absence to drive results.

You’ll manage a 50-hour week with 40 hours at regular pay and 10 hours at time and a half, aiming for strong guest satisfaction, food safety and financial performance through effective staffing and resource control.