Restaurant Assistant Manager | Lead Team & Guest Experience

Regis Corporation; Milledgeville (GA); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Competitive Bonus Program

Full Time & Part Time Shifts

Health Insurance

Health Savings Account

PTO

Employee Rewards & Recognition Program

Job summary

AES Restaurants in the United States is seeking a Restaurant Assistant Manager to guide the team, uphold the highest standards of quality, safety and cleanliness, and ensure a positive guest experience. You’ll set the tone for daily operations and drive performance alongside the General Manager.

Responsibilities include hiring, training and coaching staff, managing cash and inventory controls, and working to meet service, operational and financial goals while maintaining high integrity and guest

Qualifications

• Must have a reliable vehicle and valid driver’s license.
• Must be ServSafe certified or capable of obtaining certification.
• Ability to work in warm and cold temperatures.
• Ability to stand for 8-10 hours.
• Ability to lift up to 50lbs.
• Ability to climb ladders for general maintenance.

Responsibilities

• Ensure your team provides outstanding service and satisfied guests
• Hire, train & coach the team
• Utilize AES Systems to run a great restaurant every shift, every day
• Implement restaurant controls, especially cash & inventory
• Set and meet restaurant goals for service, operations and financial results

Skills

Leadership

Coaching

Communication

Customer Service

P&L Management

Operations Management

Restaurant Management

Cost Control

Integrity

Fast-paced

Education

ServSafe certification

Job description

AES Restaurants in the United States is seeking a Restaurant Assistant Manager to guide the team, uphold the highest standards of quality, safety and cleanliness, and ensure a positive guest experience. You’ll set the tone for daily operations and drive performance alongside the General Manager.

Responsibilities include hiring, training and coaching staff, managing cash and inventory controls, and working to meet service, operational and financial goals while maintaining high integrity and guest