Purpose
To support the General Manager in overseeing all aspects of restaurant operations, including guest experience, Team Member development, financial performance, and operational execution. The Assistant Manager provides leadership and guidance to ensure operational excellence while driving profitability, team engagement, and adherence to FRCG standards. This role requires flexibility, strong organizational skills, and the ability to travel to support multiple locations as needed.
Key Responsibilities
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Support the General Manager in achieving operational excellence in food quality, guest service, cleanliness, and Team Member training
- Provide leadership and direction to Team Members and Shift Managers to ensure consistent execution and accountability
- Actively participate in daily operations, including covering hourly positions as needed across FOH and BOH
- Monitor guest feedback, address concerns promptly, and coach Team Members to improve performance
- Oversee Team Member performance and provide ongoing coaching, training, and corrective guidance
- Lead training initiatives, including new product rollouts, procedures, and operational processes
- Assist with labor management, scheduling, and productivity to meet daily and weekly targets
- Complete food ordering, receiving, inventory management, and ensure proper product rotation using FIFO standards
- Monitor and maintain food safety, sanitation, and HACCP compliance at all times
- Perform regular operational assessments to ensure adherence to company standards
- Analyze daily, weekly, and monthly financial performance, identifying opportunities to improve sales and profitability
- Collaborate with leadership and Team Members to build a positive work environment and achieve company goals
- Maintain and manage a structured schedule/calendar, prioritizing tasks based on restaurant performance and operational needs
- Attend management meetings and communicate key updates, performance expectations, and improvement initiatives
Core Competencies
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Leadership Development: Coaches and develops Team Members and Shift Managers to build a strong team
- Operational Excellence: Ensures consistent execution of company standards across all areas
- Financial Awareness: Understands and actively manages labor, food cost, and profitability metrics
- Guest Focus: Creates a culture of hospitality and effectively resolves guest concerns
- Problem Solving: Identifies issues proactively and implements effective solutions
- Planning & Organization: Prioritizes tasks, manages time effectively, and drives execution
- Quality & Productivity: Maintains high standards while meeting performance expectations
- Adaptability: Responds effectively to changing priorities and business needs
- Professional Communication: Communicates clearly and professionally with Team Members, leadership, vendors, and guests
- Technical Skills: Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook) and familiar with POS systems (Toast, Aloha, or similar)
Operational Responsibilities
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Assist with scheduling, labor planning, and real-time staffing adjustments
- Oversee inventory processes, including ordering, receiving, storage, and rotation
- Ensure accuracy of daily reports, deposits, and financial tracking
- Review and verify Team Member timecards and payroll inputs
- Monitor POS transactions and resolve discrepancies
- Support restaurant marketing initiatives and local store promotions
- Ensure compliance with all company policies, procedures, and regulatory requirements
Physical Requirements
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Ability to stand and walk for extended periods (approximately 60% walking, 30% standing, 10% sitting)
- Ability to work 10–12+ hour shifts, including time spent performing hourly roles and completing operational responsibilities
- Ability to bend, kneel, crouch, push, pull, and perform repetitive motions
- Ability to lift, carry, and move items up to 50–75 pounds as needed
- Ability to work in both FOH and BOH environments, including exposure to heat and fast-paced conditions
- Ability to use fine motor skills to operate office and restaurant equipment
Essential Training Requirements
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Successful completion of all required management training programs
- Demonstrated proficiency in all hourly positions
- Ongoing participation in leadership, food safety, and operational training
Qualifications
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Must be at least 21 years of age
- Ability to speak, read, write, and understand English
- Valid driver’s license and ability to legally operate a motor vehicle
- Prior leadership or supervisory experience preferred
- Strong leadership, organizational, and communication skills
- Ability to travel to multiple restaurant locations as needed
- Ability to perform effectively in a fast-paced, high-pressure environment
Note
This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position.
Equal Opportunity Employer
Franchise Restaurant Concept Group is an Equal Employment Opportunity Employer and is committed to fostering a diverse and inclusive workplace.
