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Hospitalitystaff
Assistant Manager Multi‑Location Full‑Service Restaurant
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Minnesota data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$59,618 / year median in Minnesota
+7% projected growth
Job Description
Assistant General Manager - Multi‑Location Full‑Service Restaurant Job Summary Join a high‑energy, full‑service restaurant group as an Assistant General Manager supporting three locations within a 20‑minute drive of one another . In this role, you'll oversee daily operations, lead both Front of House and Back of House teams , and ensure consistent, high‑quality service across all sites. We're looking for a hands‑on leader with strong restaurant management experience, deep knowledge of food safety, and the ability to keep teams motivated in a fast‑paced environment. All positions are paid roles, reflecting our commitment to valuing every team member. Key Responsibilities Manage daily restaurant operations across multiple locations, including shift leadership, staff supervision, and service flow. Oversee BOH operations : food preparation, cooking standards, food handling, and kitchen safety compliance. Lead FOH operations : guest service, floor management, table flow, and hospitality standards. Train, coach, and evaluate staff to build a skilled, motivated, and service‑driven team. Utilize POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation. Maintain inventory control through stock monitoring, audits, and efficient supply management. Ensure strict compliance with food safety protocols, sanitation regulations, and health department standards. Resolve customer concerns promptly to maintain a positive dining experience. Support operational consistency across all three locations through communication, leadership, and hands‑on management. Required Experience Proven experience in full‑service restaurant environments with strong FOH and BOH leadership . Prior supervisory or assistant manager experience in casual or full‑service dining. Familiarity with POS systems (Aloha, Micros, or similar). Background in managing hospitality teams, including training, coaching, and shift management. Solid understanding of food safety practices, inventory control, and kitchen operations. Strong communication skills with the ability to lead teams effectively while maintaining excellent customer service. Why This Role Stands Out This is a great opportunity for an energetic restaurant professional who thrives in fast‑paced environments and wants to grow their management career. You'll play a key role in delivering memorable dining experiences while supporting multiple locations and driving operational excellence.