Restaurant Shift Lead & Assistant Manager — Flexible Hours

Zaxby's; Orange City (FL); On-site; USD 35,000 - 55,000; Full time

Benefits offered by this job

Free meals on shift

50% off meals off shift

Team member recognition program

Team member referral bonus

Flexible hours

Job summary

Zaxby’s in Orange City, FL is seeking energetic restaurant management personnel for a fast-paced, fast-casual setting. Must be hard working, a team player, and available nights and weekends.

Prior restaurant experience is preferred and the role requires flexible hours and a strong guest-service mindset. The position emphasizes supervising shifts, managing staff, handling cash, delivering friendly service, and maintaining quality and safety standards across dining areas and back-of-house

Qualifications

• Must be 16 years of age or older.
• Ability to work a minimum of 9 hours per week.
• FREE meals on the clock and 50% off meals off the clock.
• Team member recognition program
• Team member referral bonus
• Flexible Hours

Responsibilities

• Lead front-of-house development and hands-on stations training.
• Provide friendly, enthusiastic service for all guests and greet them warmly.
• Explain menu items, answer questions and upsell where appropriate.
• Accurately complete orders and guest transactions; enter orders into POS.
• Maintain a clean, safe, welcoming dining area and assist with maintenance needs.
• Stock supplies and keep work areas organized; ensure proper cash handling and till balance.
• Support promotions and brand standards; model teamwork and guest focus.

Skills

Team leadership

Cash handling

Customer service

Staff scheduling

Food service

Job description

Zaxby’s in Orange City, FL is seeking energetic restaurant management personnel for a fast-paced, fast-casual setting. Must be hard working, a team player, and available nights and weekends.

Prior restaurant experience is preferred and the role requires flexible hours and a strong guest-service mindset. The position emphasizes supervising shifts, managing staff, handling cash, delivering friendly service, and maintaining quality and safety standards across dining areas and back-of-house