Assistant Manager - Restaurant

The Assistant Manager (AM) is responsible for supporting the Restaurant General Manager (RGM) with the operational and financial performance of one Kentucky Fried Chicken or Kentucky Fried Chicken and Taco Bell dual restaurant (KT). The AM is accountable for back-of-house operations including food production, inventory management, food orders, cooking procedures, Chicken Master training and shift management. The AM is responsible for supporting a positive work environment, ensuring customer satisfaction, maintaining KFC and/or Taco Bell Brand Standards, and growing sales and profitability. The Assistant Manager consistently exemplifies the Tasty Restaurant Group and Kentucky Fried Chicken Mission, Purpose, and Values.

CORE LEADERSHIP COMPETENCIES

Inventory & Waste Management, Attention to

Detail, Customer Focus, Communication Skills, Operational Excellence Essential Duties and Responsibilities:

People:

Demonstrates Tasty Chick'n's Mission, Purpose, and Values while training, coaching, and leading others. Contributes to the People component of the Period Business Planning process. Primary responsibility for Chicken Mastery training and Cook position performance. Execute the Performance Management process consistently to set employees up for success and maintain accountability. Reinforce and uphold the "Open Door" Policy, fostering a culture of trust and transparency among all employees. Monitor employee performance and provide constructive feedback, encouraging professional development and career growth.

Customer:

Contributes to the Customer Experience component of the Period Business Planning process. Create and manage weekly labor schedules that ensure daypart and deployment service and production expectations are met every shift. Drive a customer-focused culture and serve as a role model in resolving customer issues and meeting or exceeding customer expectations. Ensure compliance with food safety standards through direct observation and follow-up on food safety audits. Analyze customer experience metrics and feedback to identify ways to enhance customer experience and grow sales. Foster a welcoming and inclusive environment for all customers, ensuring that every customer feels valued and appreciated. Effectively execute Limited Time Only (LTO) Promotions to engage the customer in new product offerings to build trial and loyalty

Business:

Contributes to the Business component of the Period Business Planning process. Manage inventory levels, oil efficiency, ordering, portioning, packaging, stock levels, and waste management. Ensure all sales building marketing initiatives and product promotions are executed flawlessly. Explore and implement upselling techniques and suggestive selling practices to maximize sales opportunities during customer interactions. Continuously analyze sales, inventory, labor, and controllables to meet or exceed Profit from Operations (PFO) and EBITDA. Ensure compliance with Federal, State, and Local regulations and standards, implementing policies and procedures to mitigate risks. The duties and responsibilities listed above describe the general nature and level of work performed by individuals in this role. They are not intended to be an exhaustive list of all duties and responsibilities that may be assigned.

Education and Experience Requirements:

Education High School Degree or GED required; College degree preferred. ServSafe Certification is required. Additional certifications in food safety, customer service, or leadership training are highly desirable. Experience Minimum of five years' experience in restaurant operations or a related field, with a proven track record in a management role. Proficiency in Microsoft Office Suite is required Experience in training and developing employees, demonstrating effective techniques for enhancing team performance and morale. A strong understanding of restaurant financials, including budgeting, forecasting, and cost control practices. Prior experience with inventory management and supply chain operations to ensure efficient stock control and minimize waste. Familiarity with point-of-sale (POS) systems and back-of-house (BOH) operating systems. Skills Development Commitment to continuous personal and professional development, actively seeking opportunities for personal growth. Participation in industry-related professional organizations or networking to stay informed about current trends, best practices, and innovations in the restaurant industry. Flexibility Must be able to work on a flexible schedule, including days, nights, weekends, and holidays as needed to meet business demands. Willingness to travel to other locations for meetings, training, or support as required by business needs. Leadership Experience Prior experience leading teams through change initiatives, demonstrating the ability to inspire and motivate restaurant teams. Proven ability to create a positive work environment that fosters teamwork, communication, and employee engagement

Knowledge/Skills:

Inventory & Waste Management Attention to

Detail Customer Focus Communication Skills Operational Excellence Pay:

$16.25 - $18.25 per hour

Benefits:

401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance

Work Location:

In person