F&B Assistant General Manager

Purpose 

The F&B Asst General Manager will assist to oversee the operations of a Quick Service Restaurant (QSR) or a small cluster of restaurants/points-of-sale generating up to $5M in annual sales. This role ensures operational excellence, financial performance, and compliance with brand standards while fostering employee engagement and delivering exceptional customer experiences. 

The rate of pay for this position is: $68,640.00 - $76,541.00 + quaterly bonus

Key Responsibilities: 

• Assist to ensure proper execution of opening and closing procedures; hold Shift Managers accountable for operational checklists and standards. 

• Will assist manage workforce planning, scheduling, and shift coverage; interview, hire, promote, and terminate associates as needed. 

• Be responsible for coaching, mentor, and recognize staff; champion diversity, inclusion, and engagement behaviors; maintain accurate associate contact information. 

• Assist GM with P&L responsibility; help analyze operational and financial reports; be part of the implementation of strategies to achieve revenue and profitability goals. 

• Assist with ordering, receiving, and vendor coordination; maintain equipment functionality; minimize waste and support food donation programs. 

• Assist the GM to ensure adherence to brand standards, CBAs, lease agreements, and landlord requirements; implement marketing programs and promotional activities. 

• Assist and conduct on-the-job training; assess skill levels; embrace technology and train staff on new systems and processes. 

• Assist to resolve complex customer and associate issues; develop creative strategies to increase revenue and enhance service quality. 

• Maintain compliance with federal, state, and local health and safety standards; train staff on safety protocols and audit readiness. 

• Utilize management systems (e.g., POS, inventory, scheduling platforms); champion adoption of new technologies. 

Qualifications:  

Education & Experience 

• 6+ years of food & beverage experience in the restaurant industry
• 4+ years of food management experience in a casual dine or production kitchen setting
• Demonstrated flexibility as a dynamic leader, ready to take on various shifts at various times 

• Degree in Food Service Management or Culinary program may substitute for experience. 

Technical Skills 

• Proficiency in restaurant management systems and POS platforms. 

• Ability to interpret financial reports and KPIs (sales, labor cost, inventory turnover). 

• Knowledge of food safety regulations and compliance standards. 

Competencies 

• Strong leadership, delegation, and team development skills. 

• Excellent problem-solving, decision-making, and communication abilities. 

• Ability to manage multiple priorities and drive operational excellence. 

Schedule & Reporting 

• Reports to: F&B General Manager or designated area leader. 

• Classification: Exempt (FLSA). 

• Requires a varied schedule, including opening, peak, and closing shifts to monitor operations and staff performance