Find & Apply For Restaurant / Food Service Manager Jobs in Costa Mesa, California

Assistant Manager

•Restaurant Salt & Lime Modern Taqueria Costa Mesa, CA Job Details Part-time | Full-time $25

•$28 an hour 15 hours ago Benefits Paid training Employee discount Qualifications Food service closing procedures Customer communication Staff supervision Cash amount verification Teamwork Guest relations Team supervision Food service opening procedures Store closing procedures In-person customer service Store opening procedures Performance management Inventory reconciliation Attention to detail Managing kitchen staff Training & development Kitchen staff scheduling POS systems Staffing management Balancing end-of-day transactions Full Job Description Assistant Restaurant Manager —

Modern Taqueria Location:

Costa Mesa, CA (17th Street area)

Pay:

$25

•28 per hour, depending on experience

Schedule:

Approximately 25-30 hours per week, including designated days, evenings, and/or weekends Reports to: Owner About the Position We are seeking a dependable, hands-on Assistant Restaurant Manager to help lead daily operations at a modern, independently owned taqueria in Costa Mesa. This is an excellent opportunity for an experienced restaurant supervisor who enjoys working with people, delivering outstanding customer service, and keeping a restaurant organized and running smoothly. The ideal candidate is confident managing front-of-house service and supervising back-of-house employees. You do not need to be a cook, but you must understand kitchen operations and be comfortable directing cooks and dishwashing staff. The Assistant Manager will be trusted to run shifts independently, maintain high standards, solve everyday problems, and provide reliable management coverage when the owner is away.

Key Responsibilities:

Daily Operations Oversee daily restaurant operations during assigned shifts. Open and/or close the restaurant according to established procedures. Ensure the dining area, kitchen, restrooms, and service areas are clean, organized, and properly stocked. Ensure employees follow established procedures, recipes, portion standards, and food-quality expectations. Monitor service speed, order accuracy, and overall guest satisfaction. Front-of-House Leadership Lead front-of-house employees and maintain a welcoming, professional atmosphere. Assist with taking orders, running food, coordinating takeout orders, and supporting service during busy periods. Handle customer questions and complaints calmly and professionally. Resolve routine customer-service issues within established guidelines. Maintain accurate cash handling, POS procedures, and end-of-shift reconciliation. Back-of-House Supervision Direct and coordinate the work of cooks and the dishwasher. Ensure employees arrive on time, understand their responsibilities, and follow established kitchen procedures. Monitor food preparation, ticket times, cleanliness, dishwashing, and sanitation. Confirm that food is stored, labeled, and handled safely. Communicate clearly with the kitchen team without needing to perform cooking duties. Notify the owner of equipment problems, food shortages, staffing concerns, or quality issues that require attention. Staffing and Team Management Help prepare staff schedules and coordinate shift coverage. Address attendance, punctuality, and performance issues promptly and fairly. Train new employees on service standards and operating procedures. Coordinate employee breaks and maintain adequate shift coverage. Promote teamwork, accountability, and respectful communication. Inventory and Cost Control Monitor inventory levels and communicate ordering needs. Help reduce food waste, unnecessary product usage, and avoidable operating expenses. Follow established receiving, storage, and rotation procedures. Identify recurring operational problems and recommend practical improvements. Communication and Accountability Provide the owner with a concise end-of-shift report covering sales, staffing, inventory concerns, customer issues, and unusual incidents. Make routine operating decisions independently within established limits. Escalate significant personnel, financial, safety, or customer issues appropriately. Protect company property, confidential information, and cash-handling procedures. Required Qualifications At least two years of restaurant experience, including supervisory, shift-lead, or assistant-manager responsibilities. Demonstrated ability to lead employees and manage a restaurant shift independently. Strong customer-service, communication, and problem-solving skills. Ability to direct kitchen employees without personally performing cooking duties. Familiarity with POS systems, cash reconciliation, opening and closing procedures, and basic inventory control. Strong organization, punctuality, reliability, and attention to detail. Ability to remain calm and make sound decisions during busy service periods. Availability to work the agreed schedule, including some evenings and weekends as needed. Ability to stand and walk for extended periods and perform the physical duties reasonably required for restaurant operations, with reasonable accommodation where applicable. Preferred Qualifications Experience in a fast-casual restaurant, taqueria, Mexican restaurant, or similar independent concept. Experience supervising both front-of-house and back-of-house employees. Familiarity with food-cost and labor-cost controls. Experience with scheduling, employee training, food safety, and inventory management. Current food-safety training or certification appropriate to the position. What Success Looks Like Within the first 60-90 days, the successful candidate should be able to: Run assigned shifts without constant owner supervision. Maintain consistent food quality, cleanliness, and customer service. Direct the kitchen and front-of-house teams effectively. Handle routine customer and staffing problems independently. Follow cash-handling and closing procedures accurately. Communicate important issues to the owner without requiring the owner to manage routine details. Compensation Starting pay is expected to be $25

•28 per hour, depending on qualifications and demonstrated ability. The position is hourly, with all hours worked recorded and paid in accordance with applicable California law. Initial hours are expected to be approximately 25-30 per week, subject to business needs and the agreed schedule. Supherb Hospitality Group LLC is a

Equal Opportunity Employer Pay:

$25.00

•$28.00 per hour Expected hours: 25.0

•30.0 per week

Benefits:

Employee discount Paid training

Work Location:

In person